"saveur magazine" 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

This past month's issue of Saveur Magazine was dedicated to the home cook. In honor of that, Saveur and Broadway Panhandler have teamed up to host a four-part cooking demonstration series featuring editors and recipes from the Saveur 100 issue. Beginning January 24 and running through February 14, the demo series will offer customers advice on topics ranging from vinegars, salt, pots and pans and bartending.

Full schedule of events after the jump.

Oh, Slashfood friends, I have Spring Fever. Normally, I don't get such a thing because I live in southern California where it is perpetually Springtime -- or at the very worst, a mild autumn. But it's been unusually chilly and gray here in LA and I am ready for sunshine,warmth, frolicking in the garden, and of course, all the delicious foods that come with Spring.

Apparently, Sarah Miller, who blogs over at Food & Paper, has got Spring Fever, too, and made this gorgeous Tagliatelle with Chive Oil, which she adapted from a recipe in the April 2007 issue of Saveur Magazine. It's a simple recipe, really, using dried tagliatelle, crimini mushrooms, and fresh chives, but that's exactly why it's so wonderful -- a simpe recipe that shows off the beautiful simplicity of the ingredients!

[via: TasteSpotting]

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.

We can definitely tell it's March when every food magazine does a special on St. Patrick's Day, and Saveur goes all out by dedicating almost all of its March 2006 issue to Ireland.

Before we go jetting off across the Atlantic, we take a look inward, with a recipe for Red Velvet Cake from Cake Man Raven Confectionary in New York. This is something I may try, as I have long had a bit o' beef with red velvet - I never quite understood what red velvet tastes like.

There's a list of the ten best US chocolate makers, tasting notes of a dozen wines from the East Coast, and whether "blackened" catfish is really Cajun. I think we already answered that.

Thirty five pages dedicated to Ireland, plus a few end notes as well! Traditional recipes for the likes of colcannon and corned beef, obviously, but there are also interesting articles about County Cork, a veritable  mini-mecca of food.

The treasure in the magazine, though, is a mini-feature on Trinidad. My favorite recipe that I'll likely never get to make is for mango kucheela, a condiment made from dried green mangoes, shredded and pickled with habanero chiles.