Saveur

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

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

WASHINGTON STATE is admittedly a long way from the Highlands of Scotland. But when Seattle’s Westland Distillery opened in 2010, cofounder and master distiller Matt Hofmann was determined to use the greatest whiskey-making resource the Pacific Northw

BACK IN AUGUST, Parisian pastry chef Cédric Grolet began teasing his plans to open a boulangerie on Instagram. By late October, when I happened to be in town, the storefront windows at 35 Avenue de l’Opéra were plastered with a larger-than-life photo

A great many things disappear without a trace from our cultural memory, and had there been just a slight shift in the winds of change, we might never have forgotten about genever. After all, if it weren’t for the Netherlands’ losing New York City to

THIRTY-FIVE YEARS AGO, WHEN LORETTA Harrison opened Loretta’s Authentic Pralines in New Orleans’ old Jax Brewery building, she became the first African-American woman to own and operate a praline company in the Crescent City—a distinction she charact

It may seem that fat, flour, and some patient stirring are all that go into this building block of Louisiana cooking. But Justin Devillier, chef-owner of Magazine Street’s La Petit Grocery, gives no fewer than three methods in The New Orleans Kitchen

My father gave me his letters from paris. Written with a fountain pen on onionskin stationery and folded in envelopes marked Par Avion, these formative accounts were addressed to my grandmother, and mailed during the year he studied art in Montparnas

IN EARLY NOVEMBER 1993, I was eking out a living as a freelance writer in Santa Monica when I received a call from Dorothy Kalins, who’d given me lots of work during her tenure editing Metropolitan Home. “I’ve found us a new magazine,” Dorothy announ

• Saveur is born! The magazine launches with an editorial staff of 11, a cover story on Oaxaca, and an editorial advisory board that includes Marion Cunningham, Sheila Lukins, and Alice Waters. • The Food Network celebrates its one-year anniversary.

It was two years ago that Christopher Hirsheimer first noticed a for sale sign on the vacant old train station in Milford, New Jersey. She immediately asked Melissa Hamilton, her business partner, to come see the place. “This building—this building—t

When my father moved our family from Oaxaca to Los Angeles in 1994, he told us we would only be there for a year. I was 9 years old then, excited to learn a new language and enamored with the America I saw on TV shows like Saved by the Bell and Full

If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named

THE BERRIES OF THIS EVERGREEN LEND FLAVOR TO A LOT MORE THAN GIN AND GENEVER THE LAST TIME YOU EXPERIENCED THE PINEY, citrusy flavor of juniper was likely on the business end of a dry martini (see “Genever Is the Original Juniper Spirit,” p. 25). But