saveur 100 2016

10 Ingredients We’re Obsessed With

10 Ingredients We’re Obsessed With

By SAVEUR EDITORS
Start Dinner with Your Spice Rack

Start Dinner with Your Spice Rack

By JANE BLACK
Cachaca Violent Fairy Tales Cocktail

Brazilian Cachaça is Coming of Age

By CAREY JONES
One-Hour French Onion Soup

16 Dishes to Cook in 2016

By SAVEUR EDITORS
SAVEUR’s Best Restaurants to Visit in 2016

SAVEUR’s Best Restaurants to Visit in 2016

By SAVEUR EDITORS
Vinegar-Marinated Potatoes with Olives and Capers | Francis Mallmann

Vinegar-Marinated Potatoes with Olives and Capers

By FRANCIS MALLMANN
Cilantro, Chile, and Pineapple Sangrita

Cilantro, Chile, and Pineapple Sangrita

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

By JEREMIAH STONE
Cauliflower Shawarma Berber

Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts

By JOSH KATZ
Shallot–Red Wine Purée

Shallot and Red Wine Purée

By DAVID BOULEY
chawanmushi

Japanese Steamed Egg Custard (Chawanmushi)

By SAVEUR EDITORS
DIY vegetable stock

Perfect Vegetable Stock

By TAL RONNEN
Al's place Grits with Brussels Sprouts

Grits with Brussels Sprouts, Quince, and Goats’ Milk Curd

By AARON LONDON
Easy Fermented Soda

Fermented Raspberry Soda

By AMY THIELEN
Carrot Horseradish Relish

Carrot and Horseradish Relish

By LIZ ALPERN AND JEFFREY YOSKOWITZ
Cachaca Violent Fairy Tales Cocktail

Violent Fairytales

By J ROSSER LOMAX

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