Features

chef Janice Hudgins

Authentic Vietnamese Food, By Way of South Carolina

By SAVEUR EDITORS
Melissa Hamilton

In an Old Train Station, Taste the Work of Saveur’s Founding Food Editor and Former Test Kitchen Director

By LIESL SCHILLINGER
James Edisto Mitchell in Paris, 1950

My Father’s French Onion Soup

By SHANE MITCHELL
Women roll out lavash dough.

Demystifying the Breads of Armenia

By BENJAMIN KEMPER
Levee’s Queen Cakes

Queen of the King Cakes

By CATHERINE TILLMAN WHALEN
Cédric Grolet; the storefront of his new bakery.

Desperately Seeking Cédric

By KAT CRADDOCK
Tustacas and Horchata de Chocolate

A Honduran-American Baker’s Tustacas Obsession

By BRYAN FORD
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
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
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

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