Issue 185

The Progenitor of Prosecco is Ready for a Comeback

The Progenitor of Prosecco is Ready for a Comeback

By ZACHARY SUSSMAN
The Future of Bread is All About the Past

The Future of Bread is All About the Past

By SARAH DIGREGORIO
Honeycomb-Einkorn Scones with Hazelnuts and Rosemary

Honeycomb-Einkorn Scones with Hazelnuts and Rosemary

By SAVEUR EDITORS
The Secret History of Leftovers

The Secret History of Leftovers

By SAVEUR EDITORS
The World’s First Winery

The World’s First Winery

By ADAM LEITH GOLLNER
What to Do in Armenian Wine Country

What to Do in Armenian Wine Country

By ADAM LEITH GOLLNER
cabbage dolmas

Armenian Stuffed Cabbage (Dolmas)

By SAVEUR EDITORS
The Sioux Chef Spreading the Gospel of America’s First Food

The Sioux Chef Spreading the Gospel of America’s First Food

By DAVID TREUER
Egg Soufflé

Egg and Cheese Soufflé

By SAVEUR EDITORS
Scrambeld Eggs

A Slightly NSFW Story About Eggs

By MICHAEL RUHLMAN
How the Chicken Became Our National Bird

How the Chicken Became Our National Bird

By ANDREW LAWLER
Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard

Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard

By SAVEUR EDITORS
chicken

Chicken with Cauliflower and Leeks in Red Wine Sauce

By SAVEUR EDITORS
How Conveyor Belt Sushi Took Over the World

How Conveyor Belt Sushi Took Over the World

By LAURIE WOOLEVER
reuben

Who Really Invented the Reuben?

By ELIZABETH WEIL
reuben

The Original Reuben Sandwich

By SAVEUR EDITORS

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe