Saveur

Slow Burn

Chef Esther Choi of mŏkbar in Brooklyn grew up cooking and eating traditional Korean food, many of the recipes taught to her by her

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

More from Saveur

Saveur2 min read
Editor’s Note
SO WHERE WAS I 25 YEARS AGO? Right here. Not in the same physical location (Saveur’s got much swankier digs now), and certainly not in the same position atop the masthead. No, back when this magazine launched, I manned the reception desk outside edit
Saveur2 min read
What We Lose When We Lose the Amtrak Dining Car
ALMOST A DECADE AGO, I made two good decisions. The first was to move from New York to New Orleans. The second was to get there by train. I boarded the Crescent at Penn Station, carrying a small, soft-sided cooler that contained a loaf of bread, a st
Saveur1 min read
Two Mixed Drinks That Make the Most of Genever
Adapted from the first American cocktail handbook, this Jerry Thomas drink is emblematic of the mid-19th-century, a time when pineapples were an exotic status symbol. In a cocktail shaker filled with ice cubes, add 1½ ounces Bols genever, ¾ ounce pin