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Saveur's May 2006 issue is mostly uninspiring

saveur magazine may 2006

Normally, when I peer into my mailbox, my heart skips a beat when I see that it's overflowing because something much too large for my tiny apartment box is filling it up. It's my newest issue of Saveur magazine, and whenever I receive it, I can hardly wait to get upstairs to my apartment. I toss all the bills and junk mail onto the kitchen table and stand over my sink eating a bowl of cereal, reading the magazine.

This month however, Saveur is extremely ho-hum. This is about the time when I do a summary of the articles and features in the magazine so you can decide if you want to go spend the $5.00 at the newsstand to buy it. But there is almost nothing in the magazine that I want to mention, and even though my summaries are usually fairly inclusive whether or not I would actually cook or bake certain things, overall, the entire issue is blah.

Oh well, I do it anyway.

  • The Cellar highlights Albarino, a wine made from grapes grown mostly in the Galicia region of Spain, but increasingly in the Americas.
  • Elegant Edibles makes a Texas snack mix that screams "Come and Take It!"
  • Marie Pascal Lescot journals her duty on the jury for the annual Concours Regional des Fromages Fermiers de Corse, which is an artisanal cheese competition.
  • Dolmades started in Persia, made their way to Turkey, and landed in Greece. We already knew that, but Saveur's picture is better.
  • The big cover story is on Matakana in the northern reaches of New Zealand with recipes for Macadamia-Crusted Lamb with Honeygar Reduction, Green Bean and Radish Salad, Muesli,Cockle Fritters with Aioli, Blueberry Brioche, and the one recipe that I will likely try this month, Zucchini Tart with Feta.
  • The secons big feature is on the lemons of Sorrento, Italy. Anyone know where I can get some Everclear to make Limoncello?
  • Hawaii is the next savory stop, with a focus on the chefs at Honolulu's Side Street Inn
  • More travel, this time to the village port town called Newlyn in Cornwall. The best recipe in this story is for the small savory turnovers we know as Cornish pasty.
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