SAVEUR
@SAVEURMAG
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Food, travel, and adventure. #eattheworld
New York, NY
Joined March 2009
Finally, the news you’ve been waiting for: SAVEUR magazine is coming back into print.
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The news you’ve been waiting for.
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Made with coconut milk and fried until crisp, these chocolate-swirled treats are a street food classic in Vietnam.
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Made with coconut milk and fried until crisp, these chocolate-swirled treats are a street food classic.
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Hannah Che, author of The Vegan Chinese Kitchen, teaches us how to transform simple ingredients into delicious, show-stopping dishes.
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Cookbook author Hannah Che returned from China with a newfound passion for the country’s plant-based traditions. Now, she’s sharing them with the world.
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Discover our 11 best eggplant recipes, from parmigiana to ajvar to Middle Eastern salads.
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No matter the dish, smoky, buttery aubergine always delivers.
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The culinary icon has managed to improve America’s favorite desserts, from banana bread to oatmeal raisin cookies.
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The culinary legend turns her expert eye to memorable American desserts, building an anthology of the “best-ever” versions of your favorite sweet treats.
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Here are our most-read stories of 2025, from QQ-textured treats and Maine’s neon red hot dogs to the quiet joy of doing the dishes.
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These are our most-clicked articles of the year, from QQ-textured treats and Maine’s neon red hot dogs to the quiet joy of doing the dishes.
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Vaughn Stafford Gray on the persistent and healthful appeal of sugarcane juice, the tropics’ sweetest elixir.
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When fresh-pressed, the energy-dense juice is all grassy goodness.
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Austin Bush offers a meticulously researched, gorgeously photographed exploration of the diverse cuisine of Southern Thailand.
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Austin Bush offers a meticulously researched, gorgeously photographed collection of recipes from the region.
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One of Spain’s most beloved culinary societies, the guisanderas are preserving traditional Asturian cooking one stew pot at a time.
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One of the country’s most beloved culinary societies, the guisanderas of Asturias are preserving the region’s traditional cooking one stew pot at a time.
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No cream here! Tossed with nothing more than butter and cheese, this luscious, silky fettuccine alfredo is a three-ingredient wonder.
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Tossed with nothing more than butter and cheese, this luscious, silky pasta is a three-ingredient wonder.
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The 12 best restaurants in Philadelphia satisfy (almost) every international food craving, from bánh mì to aguachile to matzo ball soup.
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Philly satisfies (almost) every international food craving, from bánh mì to aguachile to matzo ball soup.
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This comforting breakfast noodle soup from Eastern China's Jiangnan region taught me lard is the gift that keeps on giving.
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This dish taught me lard is the gift that keeps on giving.
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A Q&A with chef, cookbook author, and food TV star Eric Adjepong about how West African cuisine became the foundation of his culinary path.
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A conversation with the food TV star about how West African cuisine became the foundation of his culinary path.
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In the middle of the desert, Atsuo Sakurai is infusing award-winning sake with the essence of Arizona.
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His Junmai Ginjo was deemed the best outside of Japan.
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Rudolph’s Regret is a crimson-colored, cherry-flavored riff on the Blood and Sand cocktail, adapted from Dublin bartender Oisin Kelly.
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A cherry-flavored Irish riff on the classic Blood and Sand cocktail.
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Whether you're looking for tacos, Detroit-style pizza, or Omakase, the best restaurants in Telluride, Colorado, have got you covered.
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Whether you’re craving tacos, Texas barbecue, or top-tier omakase, this charming mountain town ticks all the culinary boxes.
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How to make pie crust from scratch. (No mixer, no food processor, and no fuss required.)
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No food processor? No problem.
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Everyone should have a house spritz, whose proportions are known by heart and ingredients are stocked easily, like this one from PUNCH magazine.
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This easy, crowd pleaser is always at the ready from ingredients available right in the fridge.
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When it comes to savoring and enjoying your food, studies increasingly show that the ‘how’ might be as important as the ‘what.’
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When it comes to enjoying your food, the ‘how’ might be as important as the ‘what.’
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Charleston, South Carolina fisherman and chef James London of Chubby Fish teaches the basics of how to clean a fish.
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Some guts, all glory.
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