Dairy | Saveur

Custardy French Toast

Megan Heine — Mon, 31 Jul 2023 21:00:00 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Shortly after Brockton Villa Restaurant opened its doors along the shores of La Jolla, California, the eatery’s French toast became its bestselling menu item. Brockton Villa’s Coast Toast recipe is a famously pillowy, custardy take on the classic dish that calls for grilling the bread first in order to brown it, then placing it in the oven so the egg-and-cream-soaked toast swells up like a soufflé. Orange juice and orange curaçao (look for the liqueur at a liquor store, or online) infuse the bread with a subtle, delightful citrusy aroma.

Owner Megan Heine named the recipe (and trademarked the moniker) as a nod to the restaurant’s waterfront location overlooking the Pacific. As customers enjoy their brunch on the balcony of the renovated beach bungalow, they have a front-row seat to waves crashing on the golden sands below, and sea lions sunbathing in La Jolla Cove. Can you think of any better way to spend a morning in Southern California?—Megan Zhang

Featured in “The Coastal Village That Runs on Breakfast,” by Megan Zhang.

Yield: 3–6

Time: 1 hour 25 minutes

5 large eggs
2 cups heavy cream
¼ cup plus 2 Tbsp. orange juice
¼ cup sugar
1 Tbsp. vanilla extract
1 Tbsp. orange curaçao
Pinch of kosher salt
½ loaf soft French bread, sliced on the bias into six 1½-in.-thick slices
3 Tbsp. unsalted butter, divided
Powdered sugar, for garnish
Ice cream, strawberries, jam, and/or maple syrup, for serving (optional)

Instructions

In a large bowl, whisk together the eggs, cream, orange juice, sugar, vanilla, curaçao, and salt. Add the bread, toss to coat, cover and refrigerate for one hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it by the stove.
In a large skillet or flat grill pan over medium-high heat, melt 1 tablespoon of the butter. When the foam begins to subside, place 2 slices of custard-soaked bread in the skillet and cook until the bottom turns golden-brown, 2–3 minutes; flip and continue cooking until the slices are golden-brown on the other side, 2–3 minutes more. Transfer to the lined baking sheet, and set aside as you continue searing the remaining slices, wiping out the skillet and adding a fresh tablespoon of butter between batches.
Bake the toasts just until puffed, 6–8 minutes. Transfer to a serving platter or individual dessert plates, dust with powdered sugar, and serve immediately, with ice cream, berries, jam, and maple syrup on the side, if desired.

The post Custardy French Toast appeared first on Saveur.

Atol de Elote

SAVEUR Editors — Mon, 18 Mar 2019 22:45:26 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

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.“

Yield: 6–8

Time: 40 minutes

3 fresh corn cobs, shucked (about 1¾ lb.)
2 cups whole milk
¹⁄₂ cup raw turbinado sugar
¹⁄₄ tsp. ground cinnamon or vanilla extract, or more
¹⁄₂ tsp. kosher salt

Instructions

Using a large chefs knife, slice the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
Transfer the corn kernels to a blender and pulse until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon or vanilla, and blend on high until very smooth.
To a medium pot over medium-low heat, add the corn mixture, bring to a low boil, then stir in the salt. Continue cooking, stirring occasionally, until the atol de elote is slightly thickened, about 15 minutes. Remove from the heat and ladle into heatproof cups or mugs. Garnish with any reserved corn kernels and a bit more cinnamon if desired.

The post Atol de Elote appeared first on Saveur.

Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

Aleksandra Crapanzano — Fri, 21 Jul 2023 14:59:34 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

“Cake salé” is a catch-all term for the humble savory loaves popular among French home cooks. This Alsace-inspired variation, studded with bacon, Gruyère, and caramelized onion, tastes great straight from the oven, but it’s even better reheated (cooling it completely tenderizes the crumb). Store any leftovers in the refrigerator.

Featured in “Is This Humble Dish France’s Best-Kept Culinary Secret?” by Emily Monaco.

Yield: Makes 1 loaf

Time: 1 hour 35 minutes

5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed
8 oz. bacon, cut crosswise into ¼-in. lardons
1 medium yellow onion, thinly sliced
1 cup full-fat (whole) buttermilk
1 Tbsp. extra-virgin olive oil, plus more if needed
2 large eggs, preferably at room temperature
2½ cups all-purpose flour (10½ oz.)
1½ tsp. baking powder
¾ tsp. fine salt
½ tsp. baking soda
½ tsp. freshly ground black pepper
8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
3 Tbsp. finely chopped parsley leaves

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour.
In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl.
To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain.
Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.

The post Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf) appeared first on Saveur.

Lidnivikis

Jenn Louis — Mon, 18 Mar 2019 22:44:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The batter—really more of a dough made from cottage cheese and egg barely bound together with flour—is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork it when adding flour; the pancakes should be fall-apart tender.

Featured in: “Old School Pancakes So Good They Don’t Need a Pan.”

Yield: 5–7

Time: 45 minutes

2 cups cottage cheese (about 1 lb.)
3 large eggs
1½ cups (7½ oz.) all-purpose flour, divided
1 tsp. baking powder
1 tsp. kosher salt
4 Tbsp. unsalted butter
Fresh dill and sour cream, for serving

Instructions

Heat the oven to 350°F; position two of the racks in the top and bottom third of the oven. Line two large baking sheets with parchment paper and set aside.
In a large bowl, stir together the cottage cheese and eggs. Stir in 1 cup of the flour, the baking powder, and salt. Lay a second large rectangle of parchment paper on a clean work surface and sprinkle the remaining ½ cup flour lengthwise down the center. Pour the batter over the flour in an approximately 12- by 2½-inch log, then lift the long sides of the parchment to roll the log back and forth over the parchment until it’s evenly coated in flour (the dough will be very wet and soft). Using a knife, cut the log crosswise into ten 1½-inch thick rounds; using the side of your knife for help, quickly transfer the rounds to the lined baking sheets cut-side-up and spaced at least 2 inches apart.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until lightly browned on the bottom and set in the middle, about 20 minutes.
Using a thin, offset spatula, transfer the pancakes to a plate or serving platter. Pinch off small knobs of butter with your fingers and place over each pancake. Sprinkle with dill and serve hot with sour cream on the side.

The post Lidnivikis appeared first on Saveur.

Croissants au Beurre

Chad Robertson — Mon, 18 Mar 2019 22:25:35 +0000

Emma Star Jensen

The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robertson insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions.

Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room.

Featured in “How to Make the Best Ultra-Buttery Croissants,” by Kat Craddock.

Ingredients

For the Preferment:

³⁄₄ cup (200 g) 2% milk
¹⁄₂ tsp. (2 g) active dry yeast (not instant)
1 ¹⁄₄ cups (175 g) bread flour

For the Dough:

2 tsp. (8 g) active dry yeast (not instant)
1 ³⁄₄ cups (425 g) 2% milk
5 ¹⁄₄ cups (800 g) bread flour, plus more as needed
¹⁄₃ cup (70 g) sugar
1 tbsp. plus 1 tsp. (22 g) fine sea salt
1 tbsp. (12 g) unsalted butter, melted
5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature
3 large egg yolks
2 tbsp. heavy cream

Instructions

Make the preferment: In a small saucepan over low heat, warm the milk just enough to take the chill off. (The milk should not feel warm or cold to the touch, 80°–90°.)
Pour the milk into a large bowl, then sprinkle in the yeast and stir to dissolve. Add the flour and mix with a wooden spoon until a smooth batter forms. Cover the bowl with a clean, dry kitchen towel and let the mixture rise until almost doubled in volume, 2½–3 hours at room temperature or overnight in the refrigerator.
Make the dough: Transfer the preferment to the large bowl of a stand mixer fitted with the dough hook. Set the milk, flour, sugar, salt, and melted butter nearby. Add the yeast to the preferment and mix on low speed, stopping to scrape down the sides of the bowl and bring together the ingredients as needed, until the yeast is incorporated and the mixture is an even, well-mixed mass, about 2 minutes. Raise the speed to medium, and while mixing, slowly add half of the milk. Continue to mix until fully incorporated. Turn off the mixer, then add the flour, sugar, salt, melted butter, and the remaining half of the milk. Mix on low speed until a loose dough forms, about 2 minutes. Return the speed to medium and mix until the dough is smooth and cohesive, 2 minutes more. Remove the hook and cover the bowl with a clean, dry kitchen towel. Let rise in a cool place until the volume has increased by nearly half, about 1½ hours.
Transfer the dough to a lightly floured work surface and form it into a rough rectangle about 2 inches thick. Wrap tightly in plastic wrap and refrigerate until chilled through, 3–4 hours.
One hour before laminating the dough, make your butter sheet. Place a large sheet of parchment paper or plastic wrap on a work surface. Add the butter to the center in a neat pile, then cover with a second sheet. Use a rolling pin to flatten and form the butter into a 12×18½-inch rectangle, peeling back the top sheet to manipulate the butter into shape as needed. Refrigerate to lightly chill but not fully resolidify, 5–10 minutes.
Laminate the dough: Lightly flour a work surface. Retrieve and unwrap the dough, then roll it out to a 28×12-inch rectangle. With a long side facing you, peel the top sheet away from the butter and flip it over to cover the left two-thirds of the rectangle. Peel away the other sheet. Fold the uncovered third of the dough over the butter, then fold the left-hand third over the center, as if folding a business letter. With your fingers, push down along the seams on the top and the bottom to seal in the butter. Give the dough a quarter turn so that the seams are perpendicular to you. Roll out the dough once more into a 28×12-inch rectangle, and fold again in the same manner (no need to pinch the seams again). Wrap in plastic wrap and refrigerate for 1 hour to relax the gluten in the dough.
Clean the work surface, dust again lightly with flour, and retrieve the dough. Unwrap and again roll out into a rectangle 28×12 inches. Fold into thirds so that the rectangle measures 9×12 inches and 1½–2 inches thick. Wrap in plastic and immediately freeze on a flat surface for at least 1 hour or up to 1 week. (if frozen for more than an hour, transfer the dough to the refrigerator to thaw overnight before using in the morning.)
Three hours before you are ready to serve, form and proof the croissants: Remove the thawed dough from the refrigerator. Line 3 baking sheets with parchment paper and set aside. Lightly dust a work surface with flour and roll into a 12×40-inch rectangle about 1⁄8 inch thick. Use a straight edge and a paring knife or pizza cutter to carefully trim 1 inch from each of the long sides; save for another use. Cut the remaining dough into 14 triangles, 4 inches at the base and 10 inches tall. Working one at a time, stretch the triangles slightly to extend them to 11 inches. Then, starting at the base, roll each tightly all the way to the tip to form an even, straight-armed croissant shape. Press slightly at the tip to adhere and to make a slightly flattened base for the croissant to rest on. Continue rolling the croissants in this manner, then transfer them, spaced evenly apart and flattened side down on the prepared baking sheets (no more than 6 croissants per baking sheet).
Preheat the oven to 400° and set the racks at least 4 inches apart. (If you only have room for 2 racks, the croissants should be baked in 2 rounds.) Set a large, wide baking dish filled with water on the floor of the oven. Place the baking sheets in a warm, preferably humid spot and let rise until the croissants are puffed, very gassy, and about doubled in size (they should slowly spring back when poked with your fingertip and jiggle slightly like gelatin when the tray is shaken), 60–80 minutes.
In a small bowl, beat the yolks and heavy cream. Brush the risen croissants evenly with the mixture and bake, without opening the oven, until the croissants begin to color, 20–22 minutes. Rotate the pans and continue cooking until evenly golden, 6–8 minutes more. Let cool slightly before serving.

Time To Make The Dough

Making the Dough Christina Holmes

Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.

The post Croissants au Beurre appeared first on Saveur.

Changua

Megan Zhang — Wed, 28 Jun 2023 00:40:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY JESSIE YUCHEN; PROP STYLING BY KIM GRAY

Since the early 1800s, the tiny, beloved restaurant La Puerta Falsa in Bogotá has been serving traditional homestyle Colombian fare, with a short menu featuring tamales, ajiaco, and—the one that stayed with me the most—changua. A milky soup bobbing with jammy eggs, hunks of bread, and pungent alliums, changua is a belly-warming breakfast with an interesting amalgamation of textures and flavors. This changua recipe is adapted from the version served at La Puerta Falsa.

For the bread, almojábanas and pandebono (two Colombian varieties made with cheese), as well as calados (a type of stale bread), are popular choices—look for them at a Colombian bakery, or online. Day-old crusty country loaves or baguettes are also typical.

For the cheese, Bogotana chef Alejandra Cubillos González recommends queso Colombiano or queso campesino. When she can’t find these, she sometimes substitutes cheese curds. Or, use halloumi or low-moisture mozzarella, as Colombiana cookbook author Mariana Velasquez suggests. Though adding cheese—as Puerta Falsa does—is common, the dish is just as often made without it, depending on region and personal preference.

Featured in, “This Milky, Eggy, Cheesy Soup Comes to the Rescue on Chilly Mornings,” by Megan Zhang.

Yield: 4

Time: 20 minutes

3 cups 2-percent milk
3 scallions, two halved lengthwise, one finely chopped
3 cilantro sprigs, plus ¼ cup finely chopped leaves and stems
Kosher salt
6 oz. Colombian-style queso fresco, cut into ½-in. slices, optional (see headnote)
4 large eggs
6 oz. day-old bread (see headnote), cut into large bite-size pieces (3 cups, lightly packed)

Instructions

To a medium pot set over medium-high heat, add the milk, split scallions, cilantro sprigs, and 4 cups water, then lightly season with salt. When the liquid begins to boil, turn the heat to medium-low and cook at a low simmer, stirring occasionally, until the scallions are soft but still green, about 5 minutes.
Stir in the cheese if using, then crack one egg into a small cup and gently slide it into the pot; repeat with the remaining eggs. Cook, without stirring, until the whites are set and the yolks are jammy, 3–4 minutes. Remove from the heat. Season the broth with more salt to taste.
Using tongs, discard the split scallion and cilantro sprigs. Into four serving bowls, place a few chunks of bread, then divide the soup among the bowls. Top with the chopped scallion and cilantro and serve.

The post Changua appeared first on Saveur.

Yogurt and Chips

Ellen Fort — Fri, 23 Jun 2023 16:19:53 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Salty, crunchy potato chips are absolutely drenched with yogurt in this Iranian snack that couldn’t be easier to make. Homa Dashtaki, author of Yogurt and Whey: Recipes of an Iranian Immigrant Life and founder of Brooklyn-based yogurt company White Moustache, calls it “indecently delicious,” suggesting that it’s equally at home served as an appetizer at a dinner party as it is consumed in front of the TV. Dashtaki recommends opting for a plain, unstrained yogurt rather than a thick Greek-style yogurt—to ensure maximum coating on the chips. For this recipe, I took inspiration from Dashtaki’s recipe for shankleesh labneh, and added in za’atar, salt, and Aleppo pepper for a little spice. I like to add a splash of good olive oil and another sprinkle of Aleppo at the end for good measure.—Ellen Fort

Yield: 4

Time: 5 minutes

4 cups plain yogurt
1 8-oz. bag potato chips
2 tsp. kosher salt
1 ½ tsp. Aleppo pepper powder, plus more to taste
1 tsp. za'atar
Extra virgin olive oil, to taste

Instructions

In a medium bowl, stir together the yogurt and Aleppo pepper powder, then stir in the salt and za’atar.
To medium bowl, add the chips. Pour the seasoned yogurt over the chips to completely coat them. Drizzle with olive oil and Aleppo pepper to taste. Serve immediately.

The post Yogurt and Chips appeared first on Saveur.

Sour-Milk Griddle Cakes

Tim Mazurek — Wed, 28 Nov 2018 17:15:19 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

In this sour-milk griddle cake recipe—adapted from Edna Lewis’ The Taste of Country Cooking —a thick, tangy batter cooks up into soft, fluffy rounds. The rustic pancakes make a delicious breakfast, especially when topped with stewed berries and maple syrup. You can use fresh or frozen blueberries to make the sauce.

Featured in “Back of the Bookshelf: The Taste of Country Cooking” by Tim Mazurek.“

Yield: 2

Time: 25 minutes

Ingredients

FOR THE SAUCE

2 cups blueberries, rinsed
⅓ cup sugar

FOR THE PANCAKES

1½ cups all-purpose flour
1⁄2 cup whole-wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. fine salt
1 Tbsp. unsalted butter, melted, plus more for cooking
1 large egg, beaten
2 cups sour milk or buttermilk
Maple syrup, for serving

Instructions

Make the sauce: To a medium pot set over medium heat, bring the blueberries, sugar, and 1⁄3 cup of water to a boil. Turn the heat to low and cook, stirring occasionally, until the blueberries break down and the sugar dissolves, 4–5 minutes. Remove from the heat and set aside.
Make the pancakes: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk in the melted butter and egg until just combined and no streaks of flour remain, then whisk in the sour milk.
In a large non-stick skillet set over medium-low heat, melt 1 tablespoon of butter. Once the foam has subsided, working in batches, use a ⅓-cup measuring cup to scoop the batter onto the pan (without crowding the surface). Cook until tiny bubbles begin to form on the tops of the pancakes and the bottoms are golden brown, 2–4 minutes. Flip and cook the other side until golden brown, 2–4 minutes more. Transfer the pancakes to a platter and tent with foil to keep warm. Add more butter to the skillet and repeat with the remaining batter. Serve immediately with the blueberry sauce and maple syrup.

The post Sour-Milk Griddle Cakes appeared first on Saveur.

Blueberry Pie Milkshake

SAVEUR Editors — Mon, 18 Mar 2019 22:31:35 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

There’s nothing better than blueberry pie a la mode—except, perhaps, for the blueberry pie milk shake at Hamburg Inn No. 2 in Iowa City, Iowa. It’s exactly what it sounds like: A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert, a creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout.

This recipe first appeared in the 2013 edition of the SAVEUR 100.

Yield: makes 1 shake

One 3 in.-slice blueberry pie
10 oz. vanilla ice cream, softened
Whipped cream, for serving
Maraschino cherry, for serving

Instructions

To a blender, add the pie and ice cream and blend until smooth. Pour into a tall glass. Garnish with whipped cream and a maraschino cherry and serve immediately.

The post Blueberry Pie Milkshake appeared first on Saveur.

Hanky Pankys

Ellen Fort — Fri, 19 May 2023 22:31:10 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Growing up, I was lucky to be the child of parents with friends who loved my twin sister and me like their own. Dinner parties, cocktail hours, and weekends with friends were some of our favorite times to impress grown-ups with our comedy routines, fashion shows, and general antics. They tolerated all this gracefully and left their own impressions by including us in the festivities. As is the custom in the South, almost every group has its own signature delicacy, whether it was Molly’s homemade mustard, Diana’s toffee, or Sybil’s Bread. This recipe is one of those signature treats, with exotic ingredients that my vegetarian, natural grocery-loving mother usually did not have on hand: Velveeta, liquid smoke, and sausage being key ingredients. I only knew this as “the thing Toni makes” until recently when I aspired to include it in Snacky Hour. Only then did I find out it had a name and an origin: Hanky pankys, an appetizer hailing from Cincinnati. All of this makes sense now—Toni grew up in Ohio—but I’ll always remember eating it on a screen porch in Tennessee with the clink of ice and grown-ups laughing in the background.

Note: There are no substitutions allowed for any part of this hanky panky recipe, particularly when it comes to Velveeta. We’re partial to Pepperidge Farms’ Dark Pump party bread, but S. Rosen’s is a great option too.

Yield: Serves 6–8

Time: 15 minutes

1 lb. ground beef
1 lb. bulk sausage, mild or hot
1 lb. Velveeta cheese, cut into cubes
1 Tbsp. Worcestershire sauce
½ tsp. liquid smoke
1 sleeve party-size rye or pumpernickel bread

Instructions

To a large skillet over medium heat, add the beef and sausage and cook, stirring frequently, until evenly browned. Pour off and discard any excess fat, then turn the heat down to low and and add the Velveeta. Stir in the Worcestershire and liquid smoke, then adjust the seasoning to taste. and Worcestershire.
Preheat the broiler to high heat and arrange the rye slices in an even layer on a large baking sheet. Spread about 1 tablespoon of the beef-sausage-Velveeta mixture onto each slice, then broil until bubbly and browned, about one minute. Serve the hanky pankys hot.

The post Hanky Pankys appeared first on Saveur.