Saveur - April-May 2017

BETH GALTON; FOOD STYLING: MARIANA VELASQUEZ

Spring—and spring produce—is right around the

corner. Head to saveur.com/spring for our

complete guide to cooking, storing, and shopping

for the season’s best.

Ever dreamed of living inside a pastry? We

asked a team of professional architects to tell

us which ones they’d convert into buildings:

saveur.com/pastry-architecture

Take that jar of honey further. Visit saveur.com/

honey for our complete guide to making the most

of the little bear.

Get more eggplant and yogurt in your life. See

our list of essential Middle Eastern recipes at

saveur.com/hummus-please and get to cooking.

@SAVEURMAG

Crumbly, cherry-
filled gâteau basque is
the emblematic
dessert of French
Basque Country (see
pg. 58 for recipe).

THE RECIPES

APPETIZERS & SIDES

Homemade Masa 24

Chickpea Fritters with

Coconut Chutney 50

Potato and Pepper

Tortilla with Ham and

Cheese 57

Broiled Oysters with

Spinach and Brown

Butter Hollandaise 68

SEAFOOD &

VEGETARIAN

Corn Tamales with

Tomatillo Salsa 25

Burrata and Marinated

Cherry Tomato

Sandwiches 40

Pecorino, Parsley, and

Anchovy Sandwiches 41

Coconut Crab Curry 50

Basque-Style Fish

with Green Peppers and

Manila Clams 56

Seared Bay Scallops

with Pea Purée and

Radishes 68

Mussels with Coconut

Sweet Chili Broth 69

Crab and Irish Whiskey

Bisque 70

Cuttlefish Ink Risotto 73

MEAT & POULTRY

Fried Shredded Beef

Empanadas 25

Drunken Spaghetti 34

Tortellini in Broth 38

Porchetta Sandwiches

with Marinated Onions

and Salsa Verde 40

Squid, Bean, and

Sausage Stew 50

Chicken Basquaise 56

Seaweed-Crusted Rack

of Lamb with Red Wine

Sauce 71

DESSERTS & DRINKS

Cherry Gâteau Basque 58

Irish Brown Bread Ice

Cream with Butter-

scotch Sauce 70

EAT THE WORLD

Big Sky Mongolia A nomadic family’s dinner rituals / PAGE 13

Eating in the Heel Two chef-brothers revitalize Lecce, Italy / PAGE 16

Drinking Wine in Tokyo Wandering through Japan’s wine bars / PAGE 18

Mind Her Elders Advice from a Midwestern upbringing / PAGE 20

Masa Appeal / PAGE 22

The ground, golden secret to homemade empanadas

Oh, Butter! / PAGE 28

The world’s best will cost you $50 a pound

Notes from the Test Kitchen / PAGE 72

Coconuts, cuttlefish ink, pandan leaves, and more

A Meal To Remember / PAGE 78

A mountaineer’s breakfast above the clouds

CONTENTS

COVER PHOTOGRAPH BY BETH GALTON

FOOD STYLING BY MARIANA VELASQUEZ