"Saveur" news and stories

Saveur writer Ryan Adams took the initiative to make the McRib available year-round -- that is, by making it himself. After visiting McDonald's to pick up the much sought-after sandwich, he deconstructed it. Not only does his version of the McRib use fresh ingredients, including vegetables and herbs, he substitutes McDonald's version of a "pork rib" with pork belly -- now this is a sandwich that we can stand behind. For the recipe and step-by-step photos, head over to Saveur.

Make Your Own McRib: Bigger, Better, and Always Available

It's impossible to watch Julia Roberts twirling her spaghetti in "Eat, Pray, Love" without imagining taking a bite of your own. Or chomping into her pizza in Naples. Or slowly savoring her gelato on a Roman park bench.

Filming food can be a challenge, but when it's done right, the audience can practically taste the succulent dishes being served on screen.

Saveur has put together a list of 21 great recipes from films that make your mouth water, the Huffington Post reported.

And from Julia Child's classic boeuf à la bourguignonne in "Julia and Julia" to the bounty served in "Eat, Drink, Man, Woman," food can steal the scene in some films.

Strawberry milkshakes and juice boxes shaped like fruit: Two things that make us grateful for April heat waves.

Food & Wine's own Dana Cowin alerted us to this luscious milkshake on the Saveur Web site, accompanied by a recipe that calls for an ingenious combination of strawberry ice cream, strawberry sorbet and strawberry jam.

The juice boxes, meanwhile, are the brilliant invention of Naoto Fukasawa, a Japanese industrial designer who designed the boxes to mimic the look and texture of the fruit they contain: pictured here are banana and strawberry, along with soy, which rather uncannily mimics a block of tofu. We can't help but feel that these boxes blow the Capri Suns of our elementary school days out of the water, or at least the sandbox.

[Saveur via Dana Cowin]
[Via TokyoMango]

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Todd Coleman, the food editor of Saveur magazine, caused a 3-hour shutdown and evacuation of the Tallahassee, Florida airport yesterday. His bag, which contained honey, an oyster shell, seasoning rub and various recording equipment, apparently sparked security concerns, with the police department and bomb squad believing that the combination of organic and inorganic matter looked as though it could be a homemade bomb. Coleman was detained by security, but released once a robot had inspected the bag's contents.

Coleman was in town writing a piece on food in Apalachicola. The honey was a jar of local Tupelo honey and the spice rub was Bad Byron's Butt Rub, so think twice before packing them on your next trip.

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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.

• In Spain, corn is considered animal feed, and is not used much in the cuisine. However, in the region of Asturias, corn is highly revered as the grain practically saved the the Asturian people from starvation in the 1600s. There's a recipe for an Asturian corn cake.
• The cookbooks of the month are The Breakfast Cereal Gourmet, which we covered here at Slashfood, and an enormous volume called Mango and Curry Leaves: Culinary Travels Through the Great Subcontinent.
• Seven doughnut shops around the US get a mention for providing good ol' fashioned doughnuts.
• Vegetarian cook Deborah Madison shares how she cooks in her tiny 11'x9' kitchen in New Mexico.