This baked macaroni and cheese recipe with fresh chèvre, spinach, and tomatoes starts on the stovetop and finishes in the oven. The creamy sauce stays gooey and velvety, while the cheese sprinkled on top turns crisp and golden-brown. Elbow macaroni is an optimal vessel for the sauce, but any hollow pasta shape will work.

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A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

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One of Mexico’s many widely known and beloved tequila drinks, the Paloma cocktail, is a refreshing summertime highball featuring lime juice and grapefruit. Grapefruit-flavored sodas like Fresca or Squirt are common ingredients, but this version swaps in fresh juice and seltzer for a more balanced sweetness and maximum citrus flavor. For this Paloma recipe, we prefer an unoaked tequila blanco (also known as silver tequila), as opposed to tequila reposado or tequila añejo, which may be barrel-aged between two months and three years. The blanco’s clean taste and herbaceous quality make a perfect base for this drink’s sweet and sunny flavors.

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SAVEUR is an independently owned media company specializing in international foodways. Our readers include passionate home cooks, culinary pros, and enthusiasts eager to “Eat The World.”

EDITORS

Editor-in-Chief/CEO Kat Craddock
Managing Director, Editorial Operations Stephanie Pancratz
Senior Editor, Food & Beverage Megan Zhang
Senior Editor, Special Projects Ellen Fort
Senior Editor, Travel Benjamin Kemper
Editor-at-Large Shane Mitchell
Editorial Assistant Ryan McCarthy
Copy Chief Chris Nesi

Contributing Editors

Kate Berry, Jessica Carbone, Fatima Khawaja, Alex Redgrave

CREATIVE

Senior Culinary Producer Jessie YuChen
Senior Photo Editor Jess Hothersall

SALES

Brand Partnerships Toni-Ann Gardiner

SAVEUR.com

Digital Producer Ardita Kacorri
Newsletter Producer Lisa Dionisio

The post Meet the Team appeared first on Saveur.

Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

The post Atol de Elote appeared first on Saveur.

SAVEUR aims to broaden readers’ perspectives on food through rigorous, lively, and culturally sensitive journalism. Our favorite stories don’t just report or explain—they have a thesis and move conversations forward. Additionally, they often:

• Unearth and champion off-the-beaten-path recipes and food traditions with a strong sense of place.
• Center historically marginalized communities with care and reverence—and without exoticization.
• Spotlight everyday cooks and neighborhood chefs doing extraordinary things.
• Offer a fresh, thought-provoking point of view that takes non-food topics into account including art, politics, fashion, and literature. 

For us, food is the lens through which a larger story is told—not the story itself.

The right candidate for any role at SAVEUR will be well-versed in the topics we cover, and have a passion for where the worlds of food, culture, and travel intersect.

As of July 2023, we have two open positions: editorial intern and culinary intern.

Additionally, SAVEUR always welcomes pitches from writers. Please take a look at our pitching guidelines for details.

The post Career Opportunities appeared first on Saveur.

Miami’s dining scene never skips a beat with its ever-expanding selection of restaurants influenced by cuisines from around the globe. Here you can dine on late-night sushi to the sound of world-renowned DJs, taste the flavors of the French Riviera, or dine above the city skyline in a nature sanctuary. There’s something for every palate, particularly during Miami Spice Months, when area restaurants open their doors for diners to enjoy special prix fixe menus at brunch and lunch ($30/$35) and dinner ($45/$60). Here are some of our favorite spots to #eattheworld while experiencing the many flavors of Miami.

Bâoli

In true Miami fashion, Bâoli is known for both stunning fresh fish and late-night parties. Start off light with gorgeous plates of crudo, maki, and crispy rice with tuna, then tuck into globally inflected dishes like whole-roasted branzino, edamame hummus, tom yum-glazed octopus, and ribeye with wasabi chimichurri. Cocktails incorporate flavors like yuzu, basil, black walnut, and lemongrass—perfect for sipping from happy hour to late-late night.

Brasserie Laurel

From the team whose Michelin-starred restaurant Ariete has captivated Miami’s dining scene, Brasserie Laurel offers French-inspired Miami cuisine in an upscale setting. Classic French preparations take on new life, like squid bourguignon served with duchess potatoes and preserved lemon gremolata or caviar-topped venison tartare. Laurel’s tranquil, brasserie-style setting is the perfect place for brunch or dinner followed by absinthe service and a Black Forest eclair. 

Joliet Miami

Experience the Cajun flavors of the Gulf on the Atlantic at Joliet, where seafood of all kinds is on full display. Seafood towers brimming with oysters, shrimp, crab, and local fish crudo are a must, as is the rich, buttery New Orleans-style BBQ shrimp. Choose between lush patio seating beneath twinkling lights, or grab a table in the airy dining room and soak in all of the breezy, beachy vibes South Florida has to offer. 

Giselle Miami 

High above the bustle of downtown Miami, Giselle is an eclectic mix of cuisines and experiences, starting with a ride to the top in a private elevator. After that, it’s full steam ahead, whether dining on flaming lobster thermidor or Japanese A5 wagyu. The restaurant spans the rooftop with seating indoors and out, and a retractable roof that gives diners a view of the night sky. Cocktails complete the otherworldly experience, like the Head Over Heels, a combination of vodka and sparkling rosé that serves three people and comes in an enormous glass high-heeled shoe. 

LPM

Coastal vibes straight from the French Riviera are on offer in downtown Miami, where LPM—formerly La Petite Maison—is serving light, Mediterranean-influenced fare. Salad Nicoise, ratatouille with feta, and whole sea bream baked with Provencal herbs evoke the sun-drenched flavors of Southern France, accompanied by an extensive list of rosés from some of the region’s best producers. And for fans of La Belle Epoque, it’s paradise draped in linen and surrounded by marble, with bossa nova tunes playing softly in the background.

MILA

Fusing the flavors of Japan with the Mediterranean is the central theme of MILA, where chef Michaël Michaelidis’ menu is served izakaya-style. Plates like a whole grilled Dover sole with yuzu kosho butter or wagyu carpaccio with salted seaweed and onion jam are meant to be shared at tables overlooking the city. Designed with the Japanese concept of wabi-sabi in mind, MILA’s lush foliage and natural wood interior makes for an experience that’s at once serene and filled with Miami energy. 

Sérêvène

Head to Miami Beach for Sérêvène’s contemporary flavors and classic art deco setting. The menu includes French favorites infused with the conviviality of izakaya fare—think ora king salmon with sesame noodles and a soy beurre noisette, or half a suckling pig served tableside with Hawaiian soft rolls.

Rum Room

The melting pot of cultures in Miami is on display at the Rum Room, a Miami Beach newcomer drawing locals and tourists alike. It’s in a century-old historic building on a canal, offering all of the classic charm of Miami Beach, but away from the crowds. As the name implies, there is a hefty selection of rums and rum cocktails to enjoy alongside a menu of Latin-influenced favorites. Start with croquetas, maduro bread, empanadas, and jerk chicken pressed sandwiches, then follow it up with an order of upside-down pineapple rum cake for the full experience. 

Sexy Fish

Miami’s outpost of London’s famously over-the-top celeb hangout is just as stunning as the original, notable both for its aquatic interior and its menu of luxurious Asian-influenced seafood dishes. During Miami Spice Months, diners will choose from dishes like grilled lobster with sancho butter, matcha waffles and crispy chicken, stone crab bao buns and grilled seabass with green nam, served in a setting that evokes the opulence of King Neptune’s castle. 

Smith & Webster

What happens when a Miami food blogger and a retired NFL player open a restaurant? In the case of Smith & Webster, the result is a Miami-Dade hotspot highlighting African American cuisine and sharing the classics that represent the owners’ backgrounds. Snow crab legs drenched in citrus garlic butter, braised oxtail lasagna, and fried chicken with mac and cheese, greens, and a biscuit are all on the menu for dinner, while brunch delivers grits topped with fried lobster tail or crispy lemon catfish.

Bagatelle

The kindred spirits of South Florida and the Côte d’Azur meet at Bagatelle, located within the luxurious confines of the Ritz-Carlton South Beach. Seafood and caviar by the ounce are staples of this menu, which features opulent dishes like Mediterranean sea bass with fennel and Florida citrus as well as truffle-topped puffed piccia bread. Bagatelle’s chic dining room and richly appointed bar are prime people watching spots, while the restaurant’s extensive wine list is stocked with many of the finest French producers.

The post Dine Your Way Through Greater Miami and Miami Beach appeared first on Saveur.

These juicy pork chops with pickled peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro‘s article “Bamonte’s”.

The post Bamonte’s Pork Chops with Pickled Peppers appeared first on Saveur.

SAVEUR aims to broaden readers’ perspectives on food through rigorous, lively, and culturally sensitive journalism. Our favorite stories don’t just report or explain—they have a thesis and move conversations forward. Additionally, they often:

• Unearth and celebrate off-the-beaten-path recipes and food traditions with a strong sense of place.
• Center historically marginalized communities with care and reverence—and without exoticization.
• Spotlight everyday cooks and neighborhood chefs doing extraordinary things.
• Offer a fresh, thought-provoking point of view that takes non-food topics into account including art, politics, fashion, and literature.

For us, food is the lens through which a larger story is told—not the story itself.

We are seeking an enthusiastic and creative culinary intern to join our team. The right candidate will be well-versed in topics covered by SAVEUR, and have a passion for where the worlds of food, culture, and travel intersect. Are you comfortable working nimbly, efficiently, and neatly in a professional kitchen? Are you eager to learn about a range of international ingredients and cuisines? Do you have collaborative, problem-solving work ethic, a keen attention to detail, and a deep love for food media? Then we want to hear from you!

Details

Reports to: Senior Culinary Producer

Location: New York City

Hours: Up to 24 hours per week

Duration: Flexible (based on need and availability) 

Hourly Wage: $15/hr.

Responsibilities:

• Assist in test kitchen and photo studio operations and maintenance, including but not limited to:
  • Maintain and calibrate culinary equipment.
  • Research and source ingredients for recipe testing and photo content production.
  • Test recipes in accordance with SAVEUR house protocol. 
  • Maintain a clean and orderly workspace for recipe testing and photo shoots.
  • Assist stylists, photographers, and other staffers at photo and video shoots.
  • Provide support to Senior Culinary Producer and Senior Photography Editor in a variety of day-to-day tasks.

Qualifications:

• Ability to work in-person in Brooklyn, New York City
• Studies, work experience, or certification in a food-related field such as culinary arts, food studies or hospitality.
• Strong cooking, writing, editing, and communication skills.
• Detail-oriented, organized, and proactive.
• Team player eager to learn and passionate about food and cooking.

Benefits:

• Hone culinary knowledge, test kitchen skills, and media savvy under the wing of experienced food media professionals.
• Gain hands-on experience in recipe testing, photo shoots, video shoots, and/or event planning, as well as other tasks and projects related to content creation and the development of the SAVEUR brand.
• Receive patient, thoughtful feedback on your work by some of the best in the biz.
• Opportunity to have your byline on published content.

To Apply: 

Please submit your résumé and a cover letter to internships@saveur.com.

SAVEUR is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

The post <strong>Job Overview: Culinary Intern</strong> appeared first on Saveur.

SAVEUR aims to broaden readers’ perspectives on food through rigorous, lively, and culturally sensitive journalism. Our favorite stories don’t just report or explain—they have a thesis and move conversations forward. Additionally, they often:

• Unearth and celebrate off-the-beaten-path recipes and food traditions with a strong sense of place.
• Center historically marginalized communities with care and reverence—and without exoticization.
• Spotlight everyday cooks and neighborhood chefs doing extraordinary things.
• Offer a fresh, thought-provoking point of view that takes non-food topics into account including art, politics, fashion, and literature.

For us, food is the lens through which a larger story is told—not the story itself.

We are seeking an enthusiastic and creative editorial intern to join our team. The right candidate will be well-versed in topics covered by SAVEUR, and have a passion for where the worlds of food, culture, and travel intersect. Do you have a keen editorial eye and a knack for interesting story ideas? Thrive on variety, and love telling interesting stories? We want to hear from you!

Details

Reports To: Senior Editors

Location: New York City, or remote

Hours: Up to 24 per week

Duration: Flexible (based on need and availability) 

Hourly Wage: $15

Responsibilities:

• Provide support to Senior Editors in a variety of day-to-day tasks for stories related to travel, culture, news, commerce, and more.  
• Research and write stories with the goal of being published on the SAVEUR website.
• Conduct interviews with chefs, food historians, restaurateurs, and other experts as needed.
• Brainstorm and pitch story ideas and participate in editorial pitch meetings.
• Light editing of articles and other copy as needed.
• Assist stylists, photographers, and other staffers at photoshoots.
• Work with the Photo Editor to coordinate art for stories and social media.
• Miscellaneous other tasks and errands.

Qualifications:

• Studies, work experience, or certification in a food-related field such as journalism, culinary arts, or hospitality.
• Strong writing, editing, and communication skills.
• Detail-oriented, organized, and proactive.
• Team player eager to learn and passionate about food and cooking.

Benefits:

We are committed to providing our interns with opportunities for growth and development, and we believe in fostering a culture of creativity, innovation, inclusion, and collaboration. As an editorial intern, you will:

• Hone your writing skills, culinary knowledge, and media savvy under the wing of food media professionals.
• Gain hands-on experience in photo shoots, story research, and/or event planning, as well as other tasks and projects related to content creation and the development of the SAVEUR brand.
• Receive patient, thoughtful feedback on your work by some of the best in the business.
• Have the opportunity for bylines on published content.

To Apply: 

Please submit your résumé and a cover letter to internships@saveur.com. 

SAVEUR is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

The post <strong>Job Overview: Editorial Intern</strong> appeared first on Saveur.