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.

On an early evening in Charleston, South Carolina, a group of dynamic women gathered at the home of Molly Fienning, CEO of Red Clay Hot Sauce, for a celebration of women in food and beverage. The idea was to create a comfortable space where we could share learnings from successful entrepreneurs who share the same challenges, and lend some inspiration to those starting out on their own. And, of course, a space where we could share some very special drinks, bites, and fun. 

And, it was definitely casual and comfortable as we all grabbed a chair, a spot on the couch, or on even plopped onto the floor for the main event: a panel discussion between Molly Fienning, CEO of Fly by Jing, Jing Gao, and Petra Higby, CEO of The Caviar Company, focused on the idea of entrepreneurship and how to navigate it as women. From raising capital to staying true to your own mission, we chatted about it all. Read on for all the details of the night, from what we ate and drank to the biggest takeaways of our discussion.

The Menu

Molly tapped up-and-coming Charleston chef Vilda Gonzalez, to create a menu highlighting the products of our panelists. 

Pecan dukkah honey, paneer rose jelly, goat cheese, stone-milled sourdough crackers, Diaspora Co. chilis

La Salumina Prosciutello, toasted hazelnuts, Red Clay Hot Honey 

Spiced candy roaster squash dip, Fly by Jing Chili Crisp, vegetable crudite 

Flakey sourdough flatbread with stracciatella, charred spring onions and Caviar Company Caviar  

The Drinks

Charleston bartender Fabiana Pinillos came up with two different cocktails highlighting female-led spirit companies. First, a Passion Fruit Mezcalita got some heat from Red Clay’s Spicy Peach Hot Honey and highlighted the smoky notes of Doce Mezcal, founded by NYC-based Gabriela Lawrence and Amelia Tonelli.

Guests also sipped Post Flirtation Rosé, a juicy natural wine from Northern California’s Martha Stoumen. Bubbles from B. Stuyvesant Champagne were flowing, thanks to Marvina Robinson, founder of the first Brooklyn-based, Black-owned Champagne company—that’s a lot of firsts. 

The Salon

 I had the honor of moderating a panel consisting of our CEOs and founders. We got down to brass tacks on the nitty-gritty of building a business from the ground up, and what it takes to be an entrepreneur these days. The panelists gave great insights from a variety of perspectives and answered questions from attendees whose backgrounds range from wine sales to chefs to current small business owners. Here are a few standout learnings from the evening. 

Jing Gao, Fly by Jing

“The path to entrepreneurship is not for the faint of heart and it comes with severe lows and severe highs, sometimes in the same day. Most people are not going to believe in you until you have proven success on your own,” says Gao.”It’s really like are you the only one that can do what you want to do. You have to answer the question ‘Does this need to exist?’ and ‘Are you the one that needs to do it and why.’ To know that why is what will keep you going.” 

Molly Fienning, Red Clay Hot Sauce

“Start small, start direct, and build an engaged customer base through your direct consumer channel. The second you take capital you start the engine of pressure. I think I would have taken a little more time to build the brand directly on my website before taking on investors. I would have scaled my direct-to-consumer more before I went to grocery and gotten that business really humming.”

Petra Higby, The Caviar Company

“My sister and I really started our business with the idea of, we want to have mutually beneficial and long-lasting relationships; that’s kind of why we are in hospitality, because of the people. And obviously, the product is a lot of fun. It’s a really marketable product, we get to do some really fun things. But it really is the people that brought us into this world. And so we want to honor the people, respect the people and work with the people. And with that kind of mantra, we’ve really gotten to make some amazing friends. And we’ve gotten to do some really fun partnerships, even with things that are like with jewelers, or with you know, alcohol brands, or wines and things like that. And what we found is that whenever we really care about that it’s a two-way street to where it’s not just like okay, so what do we get out of this? We are really taking into consideration the question of ‘what does our partner get out of this,’ where everyone can benefit, and then we have fun too. And then it leads to other relationships and the other fun collaborations.”

A special thanks to Lizzy Rollins Photography for capturing the best moments of the night, Jenni Lata for expertly styling our dishes, Asha Loupy for representing Diaspora Co., and Imane Hanine for representing Martha Stoumen.

The post Toasting Women Founders at the Inaugural SAVEUR Salon appeared first on Saveur.

Hello, Friends!

Big things are happening over here at SAVEUR this week. 

Back in 1994, a small group of editors led by Dorothy Kalins, Colman Andrews, and Christopher Hirsheimer launched SAVEUR as an ambitious print publication unlike any that had come before it. Through stories ranging from a deep dive into the egg, to profiles on “the Beavis and Butthead” of the Santa Barbara County wine scene, to the exquisite cover feature on Oaxacan mole, they set out to “tell the life story of food,” wrote Kalins, for readers who “see the world food first.” 

Food media looks a bit different today than it did in the ’90s, and SAVEUR has played no small part in that evolution. After three years of overhauling our website and rebuilding our team with Recurrent, our deeply loved brand is poised for growth. Today, I’m thrilled to announce that I’ve partnered with an investor to purchase SAVEUR from its most recent parent company. Effective immediately, I, along with our core editorial team, will begin transitioning our operations to thrive as a nimble and independent publication. 

I was 11 when SAVEUR’s first issue dropped. My mom signed us up for a subscription immediately, and I grew up devouring the magazine’s stories and recipes—many of which I still come back to today. When I moved away for college, SAVEUR kept me (more or less) out of trouble, inspiring me to work weekends as a cheesemonger and to host many a dorm-room dinner party. After graduation, it led me (like so many in the food business today) to culinary school, and then to a career in kitchens. In 2015, after over a decade working in restaurants, I joined SAVEUR by way of its test kitchen—a longtime dream come true. 

While our team has a rich and storied legacy to uphold, our business is now striking out on its own and moving into startup mode. I know that our superstar editorial team—and a number of new hires you’ll be hearing about soon—are exactly the right people to make this new project a success, and to guide SAVEUR into the future while staying true to the brand so many of you have loved and supported over the years.

I can’t wait to tell you about all the exciting announcements we’ve got cooking. If you don’t want to miss any of the coming news—trust me, you really won’t!—sign up for our newsletter here. And if you’d like to get in touch with me or anyone else on the team, shoot us a DM on Instagram, Facebook, or Twitter, or email us at editorial@saveur.com. 

–Kat Craddock, Editor-in-Chief / CEO

The post A Note From Our Editor appeared first on Saveur.

Paris is enchanting no matter the season, but there’s something about the French capital that’s especially magical during the winter holidays—the twinkling lights, the cozy cafés, and, of course, the delightful treats. This month, the iconic French hospitality brand Sofitel Hotels & Resorts is bringing the elegant cuisine and festive atmosphere of the City of Lights to New York City, with a special Art de Noël pop-up at Sofitel New York.

Every year, Sofitel properties around the world mark the holidays with unique French-inspired activations, whether it’s a “couture Christmas” display featuring vintage Louis Vuitton trunks or a tree trimmed with Baccarat ornaments and 200 miniature bottles of Louis XIII Grande-Champagne Cognac. (Sofitel has even collaborated with prominent Parisian DJs to produce a special seasonal playlist, so you can conjure the city’s magic no matter where you are.) These festive occasions nod to the brand’s rich French heritage—and its enduring commitment to kindling joy all year round.

So what festivities is Sofitel bringing to New York this holiday season? We’ll give you a sneak peek.  

In Manhattan, Sofitel New York has partnered with another storied French name, the beloved Angelina Paris tearoom, to create a holiday pop-up that will transport visitors to the captivating French capital. Since 1903, the Angelina Paris pastry shop on Rue de Rivoli has been synonymous with buttery treats and whimsical desserts, winning over the hearts (and taste buds) of visitors and locals alike, including legendary names like Marcel Proust and Coco Chanel. (The tearoom also has a New York location at 1050 Sixth Avenue.)

On Dec. 16 and 17 from 5 to 7 p.m., Sofitel is inviting New Yorkers to cozy up inside its ski chalet-themed lobby, where sheepskin throws, vintage skis, birch bark decor, and a grand staircase modeled after a ski run will transport visitors to the powdery slopes of Chamonix and Val-d’Isère.

“In previous years we’ve had holiday displays exploring themes of gastronomy, Christmas melodies, even haute couture,” says Sofitel New York’s General Manager, Simon Antoine. “After the darkness of these past few years, we wanted to lighten the mood and focus on one of the pillars of the Sofitel brand, which is joie de vivre, or the enjoyment of life.” 

The centerpiece of the extravagant display is a grand Christmas tree covered in thousands of Angelina Paris macarons in flavors of coffee, blueberry, strawberry, and vanilla. It took both teams several days to construct the nine-foot tree, which was frosted in icing cream, pinned with real macarons, and perched on a three-foot base. And don’t miss the four mini trees decked out in madeleines and meringues, rounding out the whimsical display.

And that’s not all. Visitors will also find a holiday-themed hot chocolate cart serving Angelina Paris’ famous hot chocolate, made from a decadent blend of cocoa from Niger, Ghana, and Cote D’Ivoire. If you swing by from 5-7 p.m. on select days, you’ll enjoy the legendary hot chocolate with our compliments. 

For even more holiday cheer, settle in for contemporary French fare and seasonal cocktails at Gaby Brasserie, located just off the lobby. The restaurant is a vision of Art Deco elegance, with mirrored surfaces and green marble floors. It’s an exquisite setting in which to enjoy the two cocktails Sofitel New York has crafted specifically for this holiday season, both using Angelina Paris’ milk chocolate as a base. Le Naughty is a minty creation, with rum, crème de menthe, and a candy cane garnish, while Le Nice is a warming concoction of bourbon, Cointreau, crème de cacao, and burnt marshmallow. Both will only be available until Dec. 31. 

To bring home a taste of Sofitel, visitors can shop sweet treats like salted caramels, truffles, macarons, and powdered hot chocolate from Angelina Paris’ retail line at the lobby pop-up shop. These items make for perfect stocking stuffers or secret Santa gifts—or sneak a tin of candied chestnuts just for you.

The post Ring in the Holidays with Parisian Elegance at a Special New York City Pop-Up appeared first on Saveur.

Before Hannah Chamberlain became the TikTok bartending star and internet cocktail queen she is today, she made the same mistakes any overly ambitious aspiring hostess would. “I was doing my first holiday party and I wanted to really show off my bartending skills,” she recalls. She’d planned a classic, relatively simple cocktail, the stinger, adding an elaborate candy cane garnish for a festive touch. “Everyone requested a [drink] at different times, so I’m pouring one, and then as soon as I get that garnish together, the next person wants one.” Stuck behind the bar, she couldn’t introduce guests, or help them settle in. No matter how good the drinks were, she realized, hosting involves being there for your guests, making them feel valued, and, perhaps most importantly, making sure they’re having fun. The next year, she started a new tradition: kicking off every party with a show-stopping make-ahead punch.

Begin With A Bang

When guests arrive, a vintage punchbowl bobbing with bright red cranberries and big, crystal-clear icebergs welcomes them. Shopping for and picking out the old-school serveware has become a part of Hannah’s personal holiday tradition, and sometimes the one she finds even inspires the punch recipe she uses. “I look for the prettiest bowl, the prettiest pitcher,” she says. “I love going vintage.”

She squeezes all the citrus and mixes the punch earlier in the day (no more than eight hours ahead, to keep it fresh), only popping in the ice, garnishes, and any bubbles right when the first guests arrive. With most of the work done in advance, Hannah now gets to make introductions and mingle, with the self-serve set-up acting as an icebreaker (pun intended) for party-goers. 

Punch fell out of fashion when individual cocktails became popular, Hannah explains. But she sees the rarity and history as positives, transforming the vibes and making the event feel unique. “People take pictures of it and remember it when it pops up on their phones later.” To give a festive feel to holiday punch, Hannah uses the warm, mild flavors of The Famous Grouse, letting the dark whisky notes play with holiday favorites such as mulling spices, orange, or ginger. The addition of raw cranberries, rosemary, or citrus peels trimmed with craft scissors in garnishes lends a visual nod to the season.

Sweeten The Deal

Starting with the punch lets the host put out the most eye-catching drink when everyone is “in the best frame of mind” to admire it, says Hannah, and makes it easy for guests to indulge at their own pace. Additionally, Hannah follows that up with a fun option like her DIY cocktail and cookie station. The flavors of an old fashioned match well with traditional holiday cookies, so she sets out The Famous Grouse, along with a variety of complementary bitters, syrups, and garnishes evoking the flavors of the sweets, often including vanilla bitters, chai syrup, or even candy canes. A decorative instruction card gives guests a bit of guidance, but the cocktail-making and creativity involved also helps get people mingling as they stir. “Discussing different flavor and garnish preferences is a great way to break the ice,” she shares. It’s a win-win.

Bring It Home

At the end of the night, Hannah recommends sending your guests off with a gift. She likes to put together mason jar cocktails —another twist on the age-old tradition of bringing around holiday cookies—and, if time allows, makes a second batch of a large-format cocktail. A note detailing ingredients and serving instructions typically rounds out the party favors at the end of the night. Every time she’s done it, she says, “The recipients have been ecstatically merry.”

The magic of punch also rings true at smaller, more personal gatherings. Hannah replaced the bottled-orange-juice mimosas at her family’s Christmas morning present-opening celebration with an elegant brunch punch featuring fresh-squeezed grapefruit juice. Her mom continues the long-time tradition of serving bagels with smoked salmon, and now Hannah has her own updated role in their annual ritual.

“Julia Child said, ‘A party without cake is just a meeting,’” Hannah points out. “I feel like punch is similar: if you have friends over to hang out, and you put out a punch bowl, now it’s an event.”

Recipe

Cranberry Cinnamon Scotch Punch

Get the recipe >

The post Party Smarter, Not Harder with This Festive Throwback appeared first on Saveur.

TikTok bartending star and internet cocktail queen Hannah Chamberlain likes to prep this pretty punch ahead of winter holiday gatherings. To give the big-batch cocktail a festive feel she uses the warm, mild flavors of The Famous Grouse, letting the dark, spicy whisky notes play with seasonal fruit and spice.

Featured in: “Party Smarter, Not Harder with This Festive Throwback.”

The Famous Grouse is available to purchase from Caskers, Drizly, Reserve Bar, and select retailers nationwide.

The post Cranberry Cinnamon Scotch Punch appeared first on Saveur.

A festive dinner party at Andy Baraghani’s New York home typically starts with something crisp and slightly acidic. The chef and cookbook author greets guests with distinctly Persian flavors—think fermented pickles or crunchy crudités—and a bright cocktail, like this smoky take on the traditional whisky sour, featuring tart pomegranate, blood orange, and a splash of The Famous Grouse Smoky Black.

Featured in: “Nostalgia (With a Twist) is the Main Ingredient on This Holiday Menu.”

The Famous Grouse is available to purchase from Caskers, Drizly, Reserve Bar, and select retailers nationwide.

The post Blood Orange-Pomegranate Sour appeared first on Saveur.

“There are no obvious dishes you must have on your table,” admits chef, recipe writer, and best-selling author of The Cook You Want To Be: Everyday Recipes to Impress, Andy Baraghani. “Your menu doesn’t need to be specifically ‘holiday’ in order to bring people together.”

For Baraghani, seasonal gatherings are an exercise in reinstating balance, a finely appointed tapestry of textures, new tastes, and sentimental familial traditions. Platters of fluffy Persian rice make room for buttery sweet potato gratin, a twist on the traditional turkey, and piaz dagh, or fried onions—glossy and glistening, reminiscent of what his father might have made growing up in Berkeley, California. 

As a first-generation American of Iranian descent, Baraghani paints a holiday picture many can relate to, one including a modern mix of culture and rituals that look forward rather than backward and speak to the contemporary gathering—coming together around what for many is a post-pandemic table.

Keep It Light

A festive dinner party at Baraghani’s New York home typically starts with “something crisp and slightly acidic,” he says, priming the palate with finesse and never cheese or too many heavy carbs to start. He greets guests with distinctly Persian flavors (think fermented pickles or crunchy crudités) and begins the evening with a fresh take on the traditional whisky sour: tart pomegranate, blood orange, and a splash of The Famous Grouse Smoky Black, strained over a single ice cube and garnished with mint.

When guests begin to trickle in, “one or two cocktails always helps,” shares Baraghani, who abandons the convention of past dinner parties. Instead, chaos be damned, Baraghani pre-prepares his appetizers (“so you’re not so stressed during the evening,” he says), making room for a drink with friends, served neat, on the rocks, or with a single spiral of fresh lemon rind.

So Flavorful 

“There can be many variations of a traditional recipe, whatever the culture may be,” Baraghani notes. “It’s about having a foundational understanding of it and making sure that stays intact.” Dishes are as eclectic as the flavor profiles Baraghani has become renowned for since his Chez Panisse days; some served hot, some chilled, nothing too fancy—essentially, the same old rules need not apply.

“My go-to is kookoo sabzi. Kookoo are a variation of egg dishes, sometimes cooked on the stovetop, sometimes baked. And sabzi means greens or herbs. So, it’s essentially a tremendous amount of finely chopped herbs and very little eggs, like five eggs,” he shares.

Among the heralded holiday staples that do find their way onto Baraghani’s menu: “I can promise you, there’s always a gourd situation happening on my table,” he emphatically explains. “Sweet potato or squash, always. I think potatoes are essential. Whether you want them creamed, mashed, gratin, boiled or crisped. I always have a potato but it won’t always be cooked the same way.”

“I also love cooking with vegetables, so a lot of my dishes are veggie-based,” he says. Make sure that not all foods on the table are soft and not all foods are crunchy or crispy. You want a range that keeps your palate, your stomach, and your mind happy and nourished in all the ways. To not get people too upset, always make stuffing,” he shares.

Free Spirit

In the same vein, Baraghani’s libation of choice is equally versatile. “For me, it’s scotch—neat or with a big ice cube,” he says. “People might get very upset at this, but I like to drink scotch with a big strip of lemon. I find it very satisfying,” he shares. “Depending on the scotch, I’m very into cooking with it. Making caramel, I think that’s delicious. Making a pudding, trying it on its own, or using it as a base and making a variety of cocktails.”

It’s his fresh take on festive feasting that promotes freedom over all else. The choice to merge traditions and to start entirely new ones, all while holding onto the parts that spark nostalgia and warmth, from the inside out.

Come Together

“For so many people, food is the easiest way to hold onto culture,” explains Baraghani, on fusing his Iranian heritage and Northern California upbringing. For Baraghani, seasonal staples and the Iranian food he was raised on can and should coexist. Neither are strictly reserved for the holiday table. Instead, the chef takes elements of his favorite childhood plates, reimagines flavors, and distills it all down.

And when the dishes are done and the embers are glowing? “I’ll finish the night with scotch,” he smiles. “I like to drink it after a meal. I’m a little more traditional like that.”

Recipe

Blood Orange-Pomegranate Sour

Get the recipe >

The post Nostalgia (with a Twist) Is the Main Ingredient on This Holiday Menu appeared first on Saveur.

Welcome to our new podcast, Place Settings. This season, we’re traveling across the U.S. to meet the chefs, farmers, makers, and creatives who are transforming the food space through their unique connection to a place. Tune in each week, as our editors chat with a food innovator whose personal journey is as compelling as what they’re putting on the plate. 

This week’s guest has without a doubt influenced what you eat. When she opened her restaurant Chez Panisse in Berkeley in 1971, Alice Waters had no plans for pioneering California cuisine or launching the farm-to-table movement across the U.S. But following her passion for market-fresh, seasonal cooking—sparked by a trip to France as a student—led her to work directly with local organic farmers and spotlight the origins of each ingredient on her menu. Those ideals have since reshaped the entire American food landscape, from grocery stores to fine dining restaurants to even the public school system.

In 1995, Waters founded the Edible Schoolyard Project in Berkeley, which now includes thousands of participating schools around the world. Drawing on her training as a Montessori teacher, the non-profit empowers students to grow and cook their own food—and, in the process, addresses issues like climate change, social inequality, and public health. Waters has also been a vocal advocate for national school lunch reform, calling on presidents such as George W. Bush and Barack Obama to help promote the benefits of healthy eating.

Despite her massive impact and a career that spans more than half a century, the educator, chef, activist, and author has kept a fairly low profile. At 78, she continues to plant seeds of change and is even celebrating a few firsts. Here are some highlights from our senior culture editor Megan Zhang’s conversation with Waters:

On Starting Chez Panisse 
I felt empowered to do whatever I had a passion to do. I never even questioned, could I open a restaurant? Did I have the experience? I just thought, I can do this with my friends. I wanted to connect with people and do meaningful work. And I think cooking real food with seasonal ingredients for other people is meaningful because it’s about health. It’s about supporting the people who take care of the land. It’s about tapping into your own creativity.

On Reviving (Guerilla-Inspired) Victory Gardens
At the beginning of the pandemic, I planted a victory garden in the front of my house with things like sage, parsley, and lovage. I decided to dig up this little space between the sidewalk and the street that’s owned by the city, because I was inspired by Ron Finley, the guerilla gardener in L.A. He was cited for planting on his street and he had to go to court, but he won the case. I’ve got a sign from the 1940s that says, “Your victory garden counts more than ever.” I guess I’m going back to my parents’ victory garden that they had during WWII. We ate out of it because we were a family of six and couldn’t afford to do otherwise. 

On Planting Seeds for the Future 
In the last 60 years, we have been thoroughly indoctrinated by fast food culture. We not only have eaten food that is not good for us, but we have adopted the values that come with that food: More is better. Time is money. The idea that we should have anything we want, whenever we want it—and that it’s okay to waste, because there’s always more where that came from. It’s changed not only our diets, but our democracy. We have lost respect for the farmers, ranchers, and fishers who give us this food. And we have lost respect for teachers. Those are the two people that feed us. And so I really am thinking about food in schools, and how that could be an economic engine for every state in this country. Imagine if they were all buying local food.

Special thanks to Wisconsin Cheese for supporting this season.

The post Alice Waters on Feeding People an Idea and Reviving Victory Gardens in Berkeley, California appeared first on Saveur.

Breville Smart Oven Air Fryer Toaster Oven

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The rumors are true: SAVEUR’s senior recipes editor (hi!) doesn’t have an oven. Instead, I own one of these sleek yet scrappy numbers, and you know what? I make do just fine. That’s because Breville’s Smart Oven Air Fryer Toaster Oven is more than just a souped-up toaster: It can slow-cook, air-fry, and even roast a four-pound bird. And the fact that turning it on doesn’t roast me inside my sweltering Madrid apartment means it’ll be a fixture in my kitchen for the long haul—even after I (one day!) graduate to the big-boy oven I deserve. Santa, are you listening?
–Benjamin Kemper, Senior Recipes Editor

AeroGarden Harvest 360

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I’m giving the gift of a clean produce drawer this year: no more sad bunches of cilantro or parsley or clamshells of basil that died before serving their life’s purpose. This nifty little countertop garden grows up to six plants in water—no soil required. I’m partial to the gourmet seed pod kit, which includes Genovese basil, parsley, dill, thyme, Thai basil, and mint, but there are many different options from salad greens and veggies to flowers.
—Ellen Fort, Senior Editor

Josephinenhütte Starter Set

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When I gushed about those featherlight Zalto wine glasses a few weeks ago in our annual gift guide, little did I know they were becoming harder and harder to come by. Happily my favorite wine glass guru has another line available (sold by Josephinenhütte, the Silesian glassworks factory) that’s just as splurge-worthy. In fact, the “Josephine” glasses may elicit even more oohs and aahs than the standard Zaltos, thanks to their unmistakable trippy contours. To me—a wine wonk with a carpe diem attitude toward personal finance—450 bucks (marked down from 515) seems like a fair price for six of these sculptural beauts, whose design Kurt Josef Zalto calls his “lifetime masterpiece.”
–Benjamin Kemper, Senior Recipes Editor

Le Creuset Signature Enameled Cast Iron Deep Oven 

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I’m not a fan of countertop deep-fryers and instead prefer to fry right on the stove in a heavy, easy-to-clean pot. For years, my go-to for recipe testing has been a Le Creuset Dutch oven. The heavy metal helps to hold a steady cook temp, while the brand’s signature off-white enamel lining makes it easy to see when oil is ready to be strained or switched out.  I’m especially fond of this extra-deep version, which can easily hold a generous depth of oil with plenty of extra height to deflect messy splatters right back into the pot. Marked down at Williams Sonoma this season, this is the deal of the year for tempura lovers, French fry fiends, or anyone who loves a sizzling, deep-fried feast. (Bonus: It’s great for messy, slow-cooked foods like tomato sauce and chili, too.)
–Kat Craddock, Editorial Director 

Glasvin Decanter

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Direct-to-consumer glassware company Glasvin has been gaining traction amongst the Michelin-starred set for a while now and I’m particularly fond of the brand’s pretty hand-blown decanters. Sized to fit a full magnum of wine yet still sleek, stable, and compact enough to grace even the most jam-packed holiday table, it’s my go-to holiday hostess gift. Already reasonably priced at $80, Glasvin is also offering tiered discounts for Black Friday starting at 10 percent off all orders under $300.
–Kat Craddock, Editorial Director

Material Kitchen reBoard

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“The hype around this cutting board is real and warranted. Material Kitchen’s reBoard, which is made sustainably using kitchen plastic scraps and sugarcane, has become the only cutting board I keep on my kitchen counter these days. It’s super lightweight and easy to wash by hand (though you can toss it in the dishwasher, too), and the size is perfect for me for everyday cooking tasks like chopping an onion or slicing up a melon. All the colors are lovely, too, though I’m partial to the Deep shade. I’ve never owned a cutting board that actually sparks joy when I use it, so this one is very much a keeper.”
–Megan Zhang, Senior Culture Editor

Stasher Silicone Storage Bags

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“Like many people in this industry, I always have a lot of food in my kitchen—and try hard to make sure none goes to waste. Whenever I have ingredients left over from cooking or recipe testing, even if they’re just scraps, I store them in these reusable food-grade silicone bags and keep them in the fridge or freezer. They almost always come in handy at a later date, at which time I give myself a pat on the back for having taken that extra minute to save them. I’ve started using the stasher bags for all kinds of other purposes, too, like packing snacks for picnics, marinating meat and fish, and storing cut-up fruit. Opening up the fridge and seeing a row of sliced pineapples, peeled oranges, and cucumber sticks all ready to eat makes my organization-loving (and snack-happy) heart thump.”
–Megan Zhang, Senior Culture Editor

Ichendorf Milano Fantasia Animal Tumblers

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“I’m a real sucker for whimsical homewares, and I simply must have these. The borosilicate glass tumblers feature a little handmade hedgehog, snail, turtle, or duck inside—which are so cute that I already know I’m going to finish the first half of my drink far more quickly than intended, just so it can look like the little guy is swimming in my glass. Too fun. Pick up all four to ensure your guests always know which drink is theirs, and expect to field many queries about where you got this charming set.”
–Megan Zhang, Senior Culture Editor

Titanium Skillets – Hestan Culinary

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Ode ‎Brew Grinder

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I’ve been waiting for this good-looking fellow to go on sale all year. It’s got 31 grind settings that allow you to precisely grind your coffee for all purposes, from Aeropress to cold brew. It’s also super quiet with a small countertop footprint—a must for coffee fiends with more than one coffee-making contraption already taking up space. Did I mention it’s really, really good-looking? A perfect gift for coffee-lovers, or maybe even just for yourself.
—Ellen Fort, Senior Editor

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The post Here’s What SAVEUR Editors Are Buying This Black Friday appeared first on Saveur.