SAVEUR editor-in-chief James Oseland appeared on the TODAY show this morning, sharing some of our favorite dishes from the exhaustive list of classics featured in our 150th issue—aloo samose, sweet potato pie, baked Alaska, of course our cover star spaghetti alla primavera--and demoing perhaps one of the all-time elegant desserts, crepes suzette. Watch the process below, and see the recipe for crepes suzette here »