Culture

Making jingalov hats—flatbreads filled with greens and herbs.

A New Cookbook Finally Gives Armenian Food Its Due

By BENJAMIN KEMPER
Editor-in-chief Sarah Gray Miller speaks with guests.

SAVEUR’s 25th Anniversary Celebration

By SAVEUR EDITORS
Robert Nelson

This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again

By ROBERT NELSON
Saveur.com Release

Kelly Alexander, Our First New-Media Editor, on the Dawn of the Digital Age

By SAVEUR EDITORS
Palm Beach Brownies with Chocolate-Covered Mints

Former Assistant Editor Catherine Tillman Whalen on the Highs and Lows of a Saveur Apprenticeship

By SAVEUR EDITORS
The Lee Brothers Boiled Peanuts Catalogue

In Good Company: Friends of Saveur Remember the Past 25 Years

By SAVEUR EDITORS
Mapo Tofu

Mapo Tofu’s Fiery Path to World Domination

By CATHY ERWAY
Strawberry Focaccia with Maple-Balsamic Onions and Paneer Tikka Kebabs

Behind the Scenes: Select Stories and From Saveur’s Past

By SAVEUR EDITORS
Gramercy Tavern

The Time Of Our Lives

By SAVEUR EDITORS
Leg of Lamb with Herb–Garlic Crust

Colman Andrews on the Late, Great Johnny Apple

By SAVEUR EDITORS
Saveur’s first editor-in-chief, ­Dorothy Kalins (right), and executive editor, Colman Andrews, in the Venice, Italy, kitchen of the late Marcella Hazan, whose back is toward the camera.

Founding Editor-In-Chief Dorothy Kalins on How the Food World (And Whole Wide World) Has Changed Since Saveur’s First Issue

By SAVEUR EDITORS
Saveur 25th Anniversary

Saveur’s 25th Anniversary: Memories and Stories from Former Staff

By SAVEUR EDITORS
BVI-Style Peas Soup

A Hearty (Caribbean!) Soup to Get You Through The Winter

By KAT CRADDOCK
Saag Paneer (Spinach with Fresh Indian Cheese)

Saag Paneer Is the Luscious Indian Comfort Food You Need

By CATHY ERWAY
Guests sitting at table at holiday meal.

How to Throw a Fancy French Holiday Dinner Party for a Crowd

By REBEKAH PEPPLER
Roast duck breast and leg mortadella, in perfect harmony with Goose Island Matilda.

A Fermentation Feast in the Saveur Test Kitchen

By JASMINE TING

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