Saveur

By Jamie Feldmar Published on September 14, 2026 Fall cookbook season is upon us, and in advance of the holidays and cooler nights, that means big-name releases from restaurant-world heavyweights (ahem, Eric Ripert and Kwame Onwuachi) along with topic-based books delving into underrepresented cuisines (Basque, Taiwanese, and plant-based Ghanaian, to name a few) and even specific courses.

By Nikkita Nair Published on September 10, 2026 As the world’s third-largest coffee producer, Colombia generated 1.81 billion pounds of green coffee in 2025. Although most visitors to the country associate its bean production with the Eje Cafetero—the departments Caldas, Quindío, and Risaralda—the growing regions here extend far beyond it. Ironically, for decades, the best beans largely went abroad. To this day, Colombia exports more than 90 percent of its coffee crop.

By Ryan McCarthy Published on September 2, 2026 There’s a lot more to dressing a hot dog than a squirt of ketchup or mustard. Across the country and around the world, cooks have turned the humble frank into a vessel for local flavors, piling on everything from spiced meat sauce and celery salt to jalapeños, avocado, and stretchy mozzarella cheese.

By Dan Q. Dao Published on August 31, 2026 Vietnam may be the world’s second-largest coffee producer—and home to one of its great café cultures—but coffee beans are a surprisingly recent import here. First introduced by French missionaries in the mid-19th century, the crop eventually took root in the Central Highlands. Production surged following the Đổi Mới economic reforms of the late 1980s, transforming Vietnam into the coffee powerhouse it is today.

Lexington-Style Red Slaw A spicy-sweet ketchup-based dressing sets apart this barbecue side from North Carolina. By SAVEUR Editors Updated on August 31, 2026 In Lexington, North Carolina, coleslaw is made with a ketchup-based dressing sharpened with apple cider vinegar and hot sauce. Serve it alongside Lexington pulled pork. Featured in “East Vs. West” by Dana Bowen in the June/July 2011 issue. See more recipes and stories from Issue 139.

By Junior League of Jackson Updated on August 31, 2026 The spicy-sweet Southern sauce, possibly named after the wicked biblical temptress, is often just poured over a block of cream cheese and eaten with crackers. This dish brings the bold flavors of the classic sauce to tender grilled pork tenderloin. The recipe comes to us from Southern Sideboards, a 1978 Junior League cookbook from Jackson, Mississippi. Featured in the October 2004 issue. See more recipes and stories from Issue 78.

By SAVEUR Editors Updated on August 31, 2026 This classic dessert, complete with homemade vanilla pudding, store-bought vanilla wafers, sliced bananas, and freshly whipped cream, is a perfect finish to any barbecue. Featured in “East Vs. West” by Dana Bowen in the June/July 2011 issue. See more recipes and stories from Issue 139. Ingredients ¾ cup sugar ¼ cup cornstarch ½ tsp. kosher salt 6 large egg yolks 3½ cups milk 2 Tbsp. unsalted butter, cubed 1 Tbsp. dark rum 1 Tbsp. vanilla extract One 12-oz.

By Chris Cohen Published on August 31, 2026 This piece originally appeared in SAVEUR’s Spring/Summer 2026 issue. See more stories from Issue 206. At the tail end of the summer, a powerful thunderstorm rips across southern New Hampshire. Winds approaching 40 miles per hour bring a sudden 20-degree drop in temperature. Within minutes, the cloudburst has deposited almost an inch of rain onto vineyards around the state farmed by upstart winery NOK Vino.

By Nicholas Kimberly Published on August 31, 2026 In this summertime crowd-pleaser, onions and zucchini are cooked to golden brown before simmering in cider, which enhances caramelization. Be sure to use a dry cider—the folks at NOK Vino often have some on hand from their own orchards—or else the finished dish will be too sweet.

By Nicholas Kimberly Published on August 31, 2026 After long days in the vineyard, the team at NOK Vino will often prepare a simple yet filling meal to share. These braised beef short ribs also serve to use up the dregs of any wine bottles laying about—often their signature marquette.