A Q&A with Monte Mathews, the man behind Saveur’s perennially popular, five-ingredient, “cheap ham” recipe called “Monte’s Ham” Connie McCabe for Saveur Magazine In the 1990s, when I was a senior associate editor at Saveur, the magazine published recipes for Filet de Boeuf Grille avec…
Quite a few years ago, I concocted a recipe for Ham that became the very first Food Writing I ever did. It was published in Saveur Magazine in 1995 in a story I wrote titled: “The Ham Gambit: How Carlotta fed 30 people for $6.99”. …
Fresh Cranberries–or virtually any fruit you choose–make this Crumb Cake perfect for Holiday Baking. We have a lot of affection for Saveur Magazine. It was, after all, the first publication my food writing appeared in. It’s also our kind of food magazine where there’s a…
Gyros, ubiquitous in NYC A Gyro is a Greek dish of meat that’s been roasted on a vertical spit, folded into pita bread and then served with tomato, onion and tzatsiki sauce. Gyros, pronounced “Heros”, are everywhere in New York City. The website Yelp has…
A few years ago, I got a call from a guest who was about two hours away from coming to dinner. He’d called to tell me that he and his new wife had become vegetarian. Quite frankly, my initial impulse was to continue cooking the…
One of the joys of the Internet, is the arrival, almost daily, of recipes from my favorite Food magazines, one of which is Saveur. A few weeks ago, a recipe for Macaroons landed in my email box. I sent it on to Andrew and the…
This great rustic Italian recipe hails from Los Angeles If you’re looking for a great dinner party Chicken recipe, you can’t do much better than this. The combination of lemon, garlic and rosemary gives the dish great depth of flavor. The chicken is crispy on…
Confession Time: Those vegetables that look like potatoes? They are potatoes served alongside the dish the night before. Since I didn’t get a photograph then, this picture was taken the next day with the leftovers potatoes added to the stew. When we entertain, I…
We were having a group to dinner over the President’s Day weekend. I saw it as a great opportunity to cook something substantial. I hit upon making a paella for a couple of reasons. I’d read an article in Saveur written by David Rosengarten. …
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
