Saveur

By Shane Mitchell Published on June 12, 2026 Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone.

By Ideal Bar Restaurant Published on January 10, 2011 This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth. It’s Madame Ti Roche’s specialty at Ideal Bar Restaurant, a local institution in Gros-Morne, Haiti. Featured in “The Light of Morning: The Cuisine of Haiti” in the March 2011 issue by Jocelyn C. Zuckerman. Ingredients 2 whole red snappers (about 1 lb. each), cleaned ½ cup fresh lime juice 1 Tbsp. finely chopped scallion ½ tsp.

By Ideal Bar Restaurant Updated on June 12, 2026 This traditional Haitian stewed chicken dish owes its fiery kick to a marinade with Scotch bonnet chiles. It's a favorite among regulars at Ideal Bar Restaurant in Gros-Morne, Haiti. Featured in “The Light of Morning: The Cuisine of Haiti” in the March 2011 issue by Jocelyn C. Zuckerman. Ingredients One 3–4-lb.

By Chandra Ram Published on June 9, 2026 When I moved to Chicago a few decades ago, the city was known for hot dogs, deep-dish pizza, and steakhouses. Charlie Trotter, Michael Carlson, and Grant Achatz were just kicking off a flurry of modernist tasting menus that attracted foodies and expense accounts.

By SAVEUR Editors Updated on May 26, 2026 A dish as simple as caprese salad demands the best ingredients: Use juicy, seasonal tomatoes and the creamiest mozzarella (or burrata), then dress with your best olive oil and a shower of basil leaves. Featured in the March 1997 issue. Ingredients 2 heirloom beefsteak tomatoes, cored and cut into ½-in. slices 1 pint multi-colored cherry or grape tomatoes, halved if large 8 oz. fresh mozzarella, torn ¼ cup extra-virgin olive oil 1 Tbsp.

By Kate Nelson Published on May 21, 2026 Over the past decade, Minneapolis has shed its outdated stereotype as a flyover city and revealed itself to be a bona fide Midwestern melting pot. My hometown of 20-plus years is also home to the country’s largest Hmong and Somali diasporas as well as considerable Mexican, Indian, Ethiopian, Chinese, Vietnamese, and Korean populations.

By Taylor Knapp Published on May 21, 2026 This classic Sicilian dish from Peconic Escargot proprietor Taylor Knapp relies on in-shell snails, which stay tender as they simmer in the red wine and tomato sauce. Intact shells require the eater to pick the meat with a toothpick or small shellfish pick. To do this, hold the pick in your right hand and the snail in your left hand. Stick the pick into the snail meat and, with your left hand, twist in a clockwise direction to release cleanly.

By Academia Barilla Published on May 20, 2026 This sumptuous stuffed pork roast brings together three of the most iconic products from Italy’s Emilia-Romagna region: Parmigiano-Reggiano, prosciutto di Parma, and lambrusco, a fruit-forward red wine that often has a touch of effervescence. In this recipe from Academia Barilla, pork tenderloin is wrapped around a layer of cheese and cured meat before it’s seared and braised in a creamy wine sauce.

By Filomena De Santis Published on May 20, 2026 Once prepared for festive family gatherings, these golden fried morsels have also found a place at the Italian aperitivo, where they shine as the perfect companion to a glass of wine and a platter of salumi. This recipe from Il Gabbiano in Parma relies on high-protein bread flour, which provides the necessary elasticity for an ample puff. Featured in “The Prince of Pork” by John T. Edge in the Spring/Summer 2026 issue.

By Filomena De Santis Published on May 20, 2026 Herb tortelli are more than just a dish: they are an emblem of Parma’s culinary tradition and one of the region’s most recognizable specialties. In Italy’s Emilia-Romagna region, on the night of June 23, St. John’s Eve is celebrated with a tortellata—a feast built specifically around eating these tortelli that are filled with a mixture of greens, ricotta, and Parmigiano-Reggiano (ideally aged at least 24 months).