Saveur

Cooking It Down

t was still sunny and hot in Houmal during the waning days of summer, but the village had already given itself over to preparing for the colder months ahead. Families worked to bring in the year’s sumac harvest. The air was thick with

You're reading a preview, sign up to read more.

More from Saveur

Saveur5 min read
Notes From The Test Kitchen
IF IT’S UNLIKELY THAT YOU WILL FIND yourself in Fall River, Massachusetts, to visit Portugalia Marketplace (see “Conservas, Olives, and Salt Cod,” p. 22), you need not miss out on the best selection of Portuguese specialties this side of the Atlantic
Saveur2 min read
Conservas, Olives, and Salt Cod
“THIS IS NOT ENTRY-LEVEL FISH,” says a smiling Michael Benevides, standing in what has to be the United States’ largest purpose-built bacalhau chamber. It occupies one end of Portugalia Marketplace, the emporium Benevides opened with his father, Fern
Saveur8 min readFood & Wine
At The BAYOU’S EDGE
AT THE END OF THE LAND IN SOUTHERN LOUISIANA, water sloshes at the sides of the road, creeping into parking lots and backyards and beneath houses on stilts. Wetlands and fishing docks splay out into the Gulf of Mexico, narrowing the divide between so