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In today's Media Mix, a machine that captures smells, plus shark fin ban to hit California
The Daily Meal brings you the biggest news from the food world.
Saveur Cruise: Despite all the cruise conundrums of last season, now Saveur is joining the chef-on-a-boat scheme, putting one Saveur chef and master sommelier on a cruise with 312 passengers to travel around Spain. [USA Today]
Smell 'Camera': Designer Amy Radcliffe has created a device that captures smells the same way a camera captures images or moments. So you can forever have the smell of fresh-baked cookies, or Doritos. [CNET]
Yelp Maps Hipsters: Yelp has created a world map to see where all the bacon, hipsters, and sketchballs are at. It's genius. [Yelp]
Shark Fin Ban to Hit California: Come Monday, shark fin soup will be illegal in California. [LA Times]
Saveur Launches a Cruise and More News - Recipes
This classic soup can be simply outstanding when made with a hearty homemade beef stock or broth, but in a pinch, purchased broth will still make a very good soup. The key to the dish is ensuring the onions caramelize well but do not burn.
- ¼ C (57 g) unsalted butter
- 6 med yellow onions, sliced
- 1 tsp (4 g) sugar
- 1 T (8 g) flour
- 1 C (237 ml) dry white wine
- 4 C (946 ml) beef broth
- Pepper to taste
- 6 (½ inch thick) slices day-old French bread
- 2 C (241 g) grated swiss cheese
- ½ C (90 g) grated parmesan cheese
Melt butter in large Dutch oven over medium low add onions and sugar cover and cook, stirring occasionally, 30 minutes or until onions are soft but have not yet started to turn golden. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel color, 10-15 minutes. Whisk in flour until well blended gradually add wine and cook, whisking constantly, until mixture boils and thickens. Whisk in broth and pepper bring to boil. Reduce heat, cover and simmer 15 minutes. Ladle soup into six 1½-cup ovenproof bowls. Top each with bread slice sprinkle with cheeses. Place bowls on baking sheet and place under broiler until cheese melts and bubbles.
- Prep time: 10 minutes.
- Cook time: 1 hour.
- Makes 6 servings.
Saveur Launches a Cruise and More News - Recipes
In its native Norway, this gluten free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties. Moist, fragrant almonds can be found both in the sponge and generously spread across the top and sides, making for a delectable dessert suitable for any occasion. When Norwegians settled in the Upper Mississippi region, they brought this taste of their homeland with them, and today this Norwegian culinary treat can be found in local bakeries throughout Wisconsin and Minnesota.
Vanilla Cream Filling:
- 2 whole vanilla beans
- 2 C + 2 T (425 g) sugar
- 1¾ C + 2 tsp (425½ ml) heavy cream
- 15 (225 g) med egg yolks
- 2¼ C + 1 T + 1½ tsp (530 g) unsalted butter
- 15 (450 g) med egg whites
- 4¾ C (600 g) powdered sugar
- 6¼ C (600 g) extra fine almond flour
Vanilla Cream Filling: Slice vanilla beans lengthwise scrape out seeds. Add sugar, heavy cream and vanilla seeds to a pot, bring to boiling, strain over egg yolks, mix to combine chill in refrigerator overnight. Whip in butter until smooth set aside.
Sliced Almonds: Preheat oven to 340°F (170°C). Spread almonds on a dry cookie sheet, bake 4 minutes. Shake pan to shift almonds every minute to check for slight browning and fragrant aroma when done, remove from oven and immediately pour onto a room temperature plate. Set aside, leaving oven on to bake sponge.
Sponge: Whip egg whites and powdered sugar until stiff peaks form. Sift in almond flour, mix carefully until just combined, place mixture in springform pan lined with parchment paper bake 30 minutes. Let cool completely in pan before removing sides and slicing into three horizontal layers. Layer vanilla cream filling between sponge layers, then cover top and sides of cake with remaining filling and sliced almonds.
- Prep time: 20 minutes.
- Cook time: overnight + 1½ hours.
- Makes 8 servings.
10 Cruise Ship Dessert Recipes You Can Make With Your Family
‘Tis the season to make sweet treats to enjoy with your family. The holiday season might look a bit different this year, but we hope you still plan on enjoying yummy food with your loved ones — even if it’s just your immediate family.
Many of us are missing the delicious food we might have eaten on a cruise this year had the ships been sailing — and desserts are obviously one of the best parts. So to help celebrate the season and have a taste of cruising at home, we’ve put together 10 delicious cruise ship dessert recipes (plus a bonus one!) that you can make with your family.
1. Strawberry Rhubarb Crisp — Holland America
- 1 ½ Cups all-purpose flour
- 1 Cup sugar
- ½ Teaspoon salt
- ¼ Teaspoon nutmeg
- 11 Tablespoons chilled butter, cut into ¼-inch pieces
- 3 ½ Cups diced Rhubarb, trimmed
- 2 ½ Cups diced strawberries
- ¾ Cup sugar
- 3 Tablespoons all-purpose flour
Heat the oven to 425 degrees Fahrenheit. In a food processor, blend the flour, sugar, salt and nutmeg until just combined. Pulse in the butter, using on/off turns, until moist clumps form. (Alternatively, in a medium bowl combine the flour, sugar, salt and nutmeg. Add the butter, rubbing it in with your fingertips or with a pastry blender until the topping holds together in small moist clumps.)
Set the topping aside. The topping can be made in advance, covered and refrigerated for up to 3 days.
Combine all the ingredients in a large glass or ceramic bowl, and toss gently with a rubber spatula. Transfer to a 9-inch glass pie pan or another baking pan, allowing the fruit to mound slightly. Carefully place the topping on the fruit, spreading it evenly over the surface with your hands. Press down gently to compact it.
Put the pan on a baking sheet and bake in the oven for 35 – 45 minutes, or until the top is crisp and the juices just start to bubble around the edge. Transfer to a wire rack and let cool for at least 30 minutes before serving.
2. Love Boat Dream Dessert — Princess Cruises
(Photo courtesy of Princess Cruises)
A rich, fluffy mousse-flavored with Godiva liqueur — this recipes makes 8 servings.
- 1 pound bittersweet chocolate
- 8 ounces sweet butter
- 6 large egg yolks
- 8 egg whites
- 3 ounces lady Godiva chocolate liqueur
- 1/2 cup superfine sugar
- 3 tablespoons vanilla-flavored sugar
- 16 fresh mint leaves
- 1 ounce white chocolate
- 1 ounce milk chocolate
- 2 tablespoons strawberry piping gel
- 2 tablespoons bittersweet cocoa
Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and the chocolate liqueur. Whisk the egg whites until very still, and then add the superfine sugar and flavored sugar. Gently fold the egg white mixture into the chocolate mixture. Pour into a heart-shaped mold and refrigerate for at least 12 hours to set.
Unmold the chocolate and place in the center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around the plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.
3. Sinful Chocolate Obsession — Norwegian Cruise Line
- 2 lbs semisweet chocolate
- 4 1/2 oz butter
- 12 egg yolks
- 4 oz sugar, separated
- 4 egg whites
- 1 tbsp rum
- 8 oz heavy cream
- 2 oz almonds, toasted
- 2 oz pistachios, chopped
- 2 lbs dark chocolate couverture (or best-quality dark chocolate), finely chopped
- 32 fl oz heavy cream
Melt chocolate and butter together. Whip yolks and 2 oz sugar together. Combine into chocolate butter mix. Whip whites together with 2 oz sugar and rum to volume. Combine into chocolate butter yolk mix. Whip the heavy cream and fold into mixture fold in nuts.
Pipe or spoon into individual cake dishes or ramekins, and top with a cardboard disk to act as base once flipped out. Freeze. (This recipe makes enough batter for 10 individual cakes.)
Make ganache: Bring the heavy cream to a simmer. Pour the hot cream over the chocolate allow one minute before stirring to blend. Strain and cool.
Remove cakes from ramekins and plate with desired garnishes Norwegian’s chefs use raspberry sauce, vanilla sauce, mint sprigs, whipped cream and chocolate shavings. Top cake with ganache.
4. Suksessterte — Viking Cruises
Viking’s website says that “in its native Norway, this gluten-free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties.” This recipe makes 8 servings.
- 2 whole vanilla beans
- 2 cups + 2 tbsp sugar
- 1¾ cups + 2 tsp heavy cream
- 15 med egg yolks
- 2¼ cups + 1 tbsp + 1½ tsp unsalted butter
Slice vanilla beans lengthwise scrape out seeds. Add sugar, heavy cream and vanilla seeds to a pot, bring to boiling, strain over egg yolks, mix to combine chill in refrigerator overnight. Whip in butter until smooth set aside.
Preheat oven to 340°F (170°C). Spread almonds on a dry cookie sheet, bake 4 minutes. Shake pan to shift almonds every minute to check for slight browning and fragrant aroma when done, remove from oven and immediately pour onto a room temperature plate. Set aside, leaving oven on to bake sponge.
Whip egg whites and powdered sugar until stiff peaks form. Sift in almond flour, mix carefully until just combined, place mixture in springform pan lined with parchment paper bake 30 minutes. Let cool completely in pan before removing sides and slicing into three horizontal layers. Layer vanilla cream filling between sponge layers, then cover top and sides of cake with remaining filling and sliced almonds.
5. Peanut Butter Pie — Disney Cruise Line
- 1 1/2 cups creamy peanut butter
- 8 ounces cream cheese, softened
- 3/4 cup sugar
- 2 tablespoons butter, melted
- 1 cup heavy cream, whipped stiff
- 1 baked 8- inch pie shell
With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream. Pour into the baked pie shell and refrigerate for 1 hour.
For the ganache: in a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze pie. Refrigerate for at least two hours before serving.
6. Grand Marnier Soufflé — Celebrity Cruises
(Photo courtesy of Celebrity Cruises)
- 1 vanilla bean
- 1 cup whole milk
- 2 1/2 oz granulated sugar
- 3 large egg yolks
- 2 oz cornstarch
- 4 oz Grand Marnier
Vanilla Creme Anglaise (Sauce)
- 1 vanilla bean
- 1 cup whole milk
- 2 oz granulated sugar
- 3 large egg yolks
- 1/2 oz granulated sugar
- 1/2 fluid oz fresh orange juice
- 1 oz all-purpose flour
- 1 oz unsalted butter
- 1/2 oz sliced almonds
- 4 oz mango (diced 1/4 inch and marinated in Grand Marnier)
- 6 tsp candied orange zest
- As desired powdered sugar
- As desired mint leaves
For the pastry cream, cut the vanilla bean lengthwise and remove the paste. In a medium saucepan, heat the milk, vanilla bean paste, and half the granulated sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar and the cornstarch, then add to the milk slowly, cooking and stirring continuously until the mixture thickens. Remove from heat and add Grand Marnier.
For the vanilla creme anglaise, cut the vanilla bean in half lengthwise. In a medium saucepan, heat the milk, vanilla bean, and half of the sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar, then add to the milk slowly, cooking and stirring continuously for 1 minute.
For the almond tuile, grease the baking paper. In a medium mixing bowl, stir all the almond tuile ingredients together until the batter is well mixed. Place in the fridge. Preheat oven to 375 degrees fahrenheit.
Spread the batter on the greased baking paper with a spatula. Bake until golden brown. Cut rectangular shapes 1/2 inch by 2 inches. When cool, put in an airtight container.
For the soufflé mix, preheat oven to 450 degrees fahrenheit. Grease ceramic dishes with butter, and sprinkle with granulated sugar. In a medium mixing bowl, beat the egg whites until soft peaks form. Add to the warm pastry cream.
To serve, fill up half the height of the dish with the pastry cream mixture. Place the diced mango on top, then add more cream on top. Bake at 450 degrees fahrenheit for 12 minutes. Remove from oven and dust with powdered sugar. Decorate with mint leaves, candied orange zest, and almond tuile. Serve with vanilla creme anglaise.
7. Kahlua Crème Brûlée — Royal Caribbean
Preheat oven to 350°F. In a saucepan over medium heat, slowly bring cream to a boil. In a mixing bowl, combine egg yolks and sugar and beat until mixture is lemon colored. Place over simmering water and beat until mixture has doubled in volume, about 10 minutes. Remove from heat and keep whisking to cool it down. Slowly stir hot cream and Kahlua into egg mixture. Using a fine sieve, strain into a bowl set over ice to quickly chill the mixture.
Pour mixture into individual molds set in a shallow pan or baking dish. Pour water into the pan until it is halfway up the sides of the molds and bake for 40 minutes. Evenly sprinkle top with brown sugar and place under broiler or use a pastry blow torch to heat sugar until it turns brown and bubbles. Let set for a few minutes, then garnish with berries and mint.
Tip: Set the crème brûlée molds in a shallow pan or baking dish and place in the oven. Then pour warm water around the molds. This helps avoid spilling water on the floor or into the custard when placing the pan in the oven.
8. Flourless Chocolate Cake — Viking Cruises
Viking’s website says that “this dense moist cake is like a giant chocolate truffle—crunchy on top with a deliciously fudgy center.” I have actually eaten this on a Viking cruise myself, and to me it was like a cross between a chocolate bar and a cake. VERY dense but it was delicious and if I hadn’t had it at the end of the cruise for the first time, I definitely would have ordered it more than once. This recipe makes 8 servings.
- 8 oz dark chocolate, chopped
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, room temperature
- 1 cup sugar
- 4 large eggs
- 1¼ tsp vanilla extract
- ½ cup walnuts, ground
- ¾ cup walnuts, chopped
- ¾ cup heavy cream, whipped
- ¼ cup chocolate shavings
- 1 cup raspberries or raspberry sauce
Preheat oven to 350°F. Grease an 8-inch springform pan with a small amount of butter. Melt chocolate in a microwave on high in 30-second intervals, stirring in between, until chocolate is fully melted and smooth set aside.
Combine cocoa, baking powder and salt in a medium bowl. In a separate bowl, beat together butter and sugar add eggs one at a time, beating well after each addition, and continue beating until mixture is pale and creamy, about 5 minutes. Beat in vanilla. Add chocolate beat until just blended. Fold in ground walnuts, chopped walnuts and cocoa mixture.
Pour into prepared pan and bake until cooked through, about 35 minutes. Let cool completely on a wire rack. Run a small knife around edges of springform pan before releasing cake. Serve at room temperature, topping with one or more garnishes to taste.
9. Bread and Butter Pudding — Holland America
- 1.5 pounds good-quality day-old sliced white bread, crust trimmed and slices cut into cubes
- 6 tablespoons unsalted butter, melted
- 1 quart whole milk
- 6 eggs, beaten
- 3 egg yolks, beaten
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup raisins
- confectioner’s sugar for sprinkling
Note: Try soaking the raisins in a little rum or cognac for 30 minutes before adding them. Or instead of raisins, substitute dried cherries or chocolate chips.
Preheat oven to 325°F. Butter 8 12-ounce ramekins or a 9×13-inch baking dish. Have on hand a roasting pan large enough to hold the ramekins or baking dish, and line it with a folded kitchen towel.
Place bread cubes in a bowl. Drizzle and toss with the melted butter. Spread out on a baking sheet and toast in the oven, stirring once, until lightly golden, about 8 to 10 minutes.
Custard sauce: In a saucepan, bring milk to simmer over medium heat. Meanwhile, in a large bowl whisk whole eggs, egg yolks and sugar until blended. Gradually whisk in hot milk. Stir in vanilla.
Divide half the bread cubes among prepared ramekins or layer in prepared baking dish. Top with half the raisins. Cover with remaining bread cubes and raisins. Ladle custard evenly over bread cubes and raisins. Let stand until some custard is absorbed, about 20 minutes.
Bring a large kettle of water to boil. Place ramekins or baking dish in roasting pan and transfer to oven. Add enough boiling water to reach halfway up the side of ramekins or baking dish. Bake pudding in over for 45 minutes or until puffed and just set.
Carefully remove roasting pan from oven and remove cooking dish(es). Let cool slightly and serve while still warm, sprinkled with confectioner’s sugar.
10. Cotton Candy Milkshake — Disney Cruise Line
(Photo courtesy of Disney Parks Blog)
- 3 scoops Cotton Candy Explosion ice cream from Bruster’s (or substitute with your favorite sweet flavored gelato or ice cream like Bubble Gum or Blueberry and add a handful of Nerds candy)
- 2 cups liquid vanilla shake mix (can also just use milk with a dash of vanilla extract — play around with amounts of milk)
- Prepare the cup with strawberry jam inside.
- Blend ice cream and shake mix (or milk and vanilla) until smooth.
- Pour milkshake into cup and top with whipped cream, sprinkles and cotton candy.
BONUS: Warm Chocolate Melting Cake — Carnival Cruise Line
We’ve actually done an entire post on this recipe, which you can find here.
Week of Meals: Food blogger and author Jonathan Melendez’s recipes
This is the second installment in a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in. Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients (not counting cooking oil, salt and pepper or water). The groceries for all five meals can be bought from a single grocery store in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.
Food blogger and cookbook author Jonathan Melendez provides the recipes for this second installment in our Week of Meals series. Here’s how he plans out his weekday meals and what ingredients inspire his food, full of creative spins and mash-ups of classic dishes.
“When I go to the grocery store, I like to make the trip as fast and as painless as possible. I have a rough idea going in of what I want to make throughout the week, but I typically base my recipes on what is on sale that week or what looks particularly good that day. So my proteins will typically change based on what is available.
“I like to think that I have a specific way of picking what dishes to cook, but honestly it’s solely based on what I’m craving. I tend to not eat a lot of red meat on a regular basis and so every once in a while, I’ll indulge in a steak. I’ll normally go for a flat iron steak because it’s easy to cook, won’t break the bank and has a great flavor profile. A simple taco seasoning mix can transform a steak from bland to flavorful without any effort. Just use a low-sodium version so you can control the amount of salt going into your dish.
“I grew up eating a lot of tuna sandwiches because they were economical, and so now as an adult I like to grab a can or two and keep it in the pantry at all times, for those nights when I don’t really feel like cooking. Instead of a mayo-based salad, I like to make a more grown-up version with all of the classic Niçoise flavors in a simple vinaigrette. I’ll pile it into baked potatoes for a satisfying dinner.
“If there’s one pantry staple I can’t live without, it would have to be rice. I often joke that I can eat rice every day, which isn’t necessarily a joke. I love to cook up a batch of long-grain rice on Sunday and then will use it to make a Spanish-inspired paella fried rice with shrimp and chorizo. This dish is always best with rice made a day or two before, as it will have a chance to dry out a bit in the fridge.
“The rest of the week I try to force myself to eat relatively healthy. This way I won’t feel so bad when I’m indulging over the weekend. I’ll focus more on vegetable-heavy recipes, which allow me to use up any produce fighting to survive in my fridge. Sautéing or roasting various veggies like mushrooms and onions, along with a can of black beans, and adding it to a quesadilla is a great filling vegetarian meal without a lot of effort.
“When it all comes down to it, cooking shouldn’t be a tedious chore without enjoyment. Utilizing the grocery store in these clever ways maximizes your time and ensures success in the kitchen.” — As told to Ben Mims
Jonathan’s neighborhood grocery store:
Ralphs, 2675 Foothill Blvd., La Crescenta-Montrose, (818) 249-5448
Here’s everything you need to make the first Week of Meals recipes:
Saveur was created by Dorothy Kalins, then editor-in-chief of Metropolitan Home magazine. Kalins launched the new food magazine with the help of Christopher Hirsheimer (who produced food stories for Metropolitan Home) and Colman Andrews (who wrote a column for that magazine). Kalins served as Saveur ' s founding editor-in-chief, with Michael Grossman as creative director, Andrews as executive editor, and Hirsheimer as food editor. Saveur was originally published six times a year by Meigher Communications, a now-defunct publishing company founded by Chris Meigher, a former Time Inc. executive. Saveur has always been based in New York City.
Saveur ' s first issue hit the stands in the summer of 1994  with a 13-page cover story about the famed moles of Oaxaca, Mexico, complete with photos from the region's food markets and home kitchens, and a step-by-step visual guide to making chicken and mole-filled tamales. That inaugural issue also included a piece about a mail-order source for freshly milled flour from Kansas, a piece on beer made by Trappist monks in Belgium, and a behind-the-scenes look at a pizza trade show in Las Vegas. "Do you see the world food first?" Kalins wrote in her first First column, the magazine's letter from the editor. "We think it's time for a new kind of food magazine—one that reconnects us with the ingredients, the process, the true satisfaction of food. We think it's time to stop and smell the rosemary." 
Kalins departed Saveur in 2000 after the magazine was purchased by World Publications, a special interest magazine company based in Winter Park, Florida. Under World Publications the magazine was published eight times a year.  Andrews served as in editor-in-chief until 2006 he departed shortly after Bonnier, the Swedish media company, purchased a minority stake in World Publications. 
James Oseland, a regular Saveur writer who was brought on by Andrews as executive editor, became editor-in-chief in 2006. Oseland, whose first cookbook, Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia, was published in 2006, built a new editorial team. While hewing to the magazine's original mission, the new editors welcomed a growing readership with special feature packages and single-topic issues—from The World of Butter (March 2008) to The Glories of Greece (August 2010)—each of which tackled a single theme in depth. These themed packages and issues included not only recipes and techniques, but also multiple narratives, providing diverse perspectives on each topic of focus. Celebrated essayists, novelists, comedians, and other storytellers have turned to the subject of food in the pages of Saveur: In the magazine’s October 2010 25 Great Meals issue, Rita Mae Brown wrote of a meal she shared with her grandfather's hunting dogs Dean Koontz, about sharing sandwiches with his uncle Marc Maron, about cooking Thanksgiving dinner for his calorie-conscious mother. 
In 2014, the editors of Saveur published Saveur: The New Classics Cookbook.   Contributors included James Oseland and Helen Rosner.  
In February of 2021, Saveur announced they were ceasing physical publication in favor of an on-line only presence. 
In 2010, Saveur opened nominations for the inaugural "Best Food Blog Awards" in nine categories. In 2011, readers voted for their favorite food blogs in 17 categories, including Best Food Photography, Best Regional Cuisine Blog, and Best Kitchen Tools and Hardware Coverage. 2014 was the first year featuring "Reader's Choice" and "Editor's Choice" winners. The 2015 awards honored 78 blogs in 13 categories. The winners of Saveur awards include David Lebovitz, Deb Perelman, Molly Yeh, Joy Wilson, and Michał Korkosz.
Saveur has a circulation of 325,000 subscribers, and Saveur.com has 2 million unique visitors monthly. 
Saveur has been awarded 23 James Beard Journalism Awards. It has been a finalist for the American Society awards 19 times, winning seven. [ citation needed ]
25 Greatest Meals Ever
Twenty-Five Great Meals Todd Coleman
We all have one. Maybe it was the first taste of grilled kebabs from a busy street vendor in Istanbul that opened our eyes to the flavor and culture of that city. Or maybe it was something more familiar: a roast beef sandwich that someone special made for us when we were young, or a plate of fried fish we once shared with a good friend. It could be the eureka moment we had at the Michelin-starred restaurant in France or at the local Chinese takeout, or it could just be the refried beans that were always on the family table. The meals recounted here are more than mere experiences they’re symbols of who we are. No matter where they took place or what dishes were served, whether they occurred in a time of war or peace, of scarcity or plenty, they connect us. They remind us of the power of food, the comfort of memory, and the simple fact that every meal we sit down to has the potential for greatness. –The Editors
Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino)Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative “cappuccino”, a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Get the recipe for Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino) »
Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern)This dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices. Get the recipe for Roasted Lamb Shoulder and Vegetables (Saneeyeh Bil Fern)
Karen Shimizu“My mother and I sat at a long table under a persimmon tree in Sighnaghi, a village in the Republic of Georgia.”
Read Karen Shimizu’s essay, “Lifted Spirits” “The selling of seashells by the seashore is a famous profession, though generally not a lucrative one.” Read Lolis Eric Elie’s essay, “Young and Hungry” “No lunches or dinners in my life have been more memorable than sandwiches with my uncle Ray Mock, when I was a boy.” Read Dean Koontz’s essay, “Lunch Lessons” Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992). Get the recipe for Tom Yum Goong »
Salata Adas (Garlicky Lentil Salad)This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley.
Classic Meatballs“The meatballs were left on our porch in a Farberware pot with a loaf of Italian bread and a note that said: ‘Figured you wouldn’t have time to cook.'” Get the recipe for Classic Meatballs
Spelt Risotto with Beets and HorseradishSwitch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick. Get the recipe for Spelt Risotto with Beets and Horseradish »
Betsy Andrews“We laughed at the nutmeg-scented air escaping from the pillow beneath a plate of white bean puree, and at the garnishes arranged like hours on a watch: at one o’clock, a bay laurel leaf-vanilla gel at nine, a mung bean sprout-sea grape salad.” Read Betsy Andrews’s essay, “Edible Art”
Francine Prose“If, as Tolstoy wrote, every happy family is alike, he forgot to mention that every happy family can screw up birthdays in different ways.” Read the full text of Francine Prose’s essay, “Happy Birthday, at Last” in Issue #132 of SAVEUR Recipe: Joe’s Stone Crab Mustard Sauce
Jane and Michael Stern“Twenty years ago, we went to southwest Iowa and stayed awhile at the Tall Corn Motel in the town of Shenandoah.” Read Jane and Michael Stern’s essay, “Good Neighbors” Recipe: Elegant Pork Chops
Trout with Brown Butter and Almonds (Trout Meunière Amandine)
Rita Mae Brown“Some people are connoisseurs of food. I’m a connoisseur of kindness.” Read Rita Mae Brown’s essay, “Going to the Dogs” Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Chao Sigua (Stir-fried Loofah)“It has always been on my to-do list to attain Zen enlightenment, and recently, I did.” Read Daniel Pinkwater’s essay, “Mystery Vegetable”
Beth Kracklauer“I’m seven years old, and the yeasty smell of baking rolls hangs heavy in the air at my great-aunts Minnie and Selma’s apartment.” Read Beth Kracklauer’s essay, “Good Things to Come”
Barbara Nadel“A city as ancient and fabled as Istanbul is a repository for stories and secrets.” Read Barbara Nadel’s essay, “Street Theater”
Refried Beans with ChorizoThis simple refried beans recipe requires little more than pinto beans and chorizo. Get the recipe for Refried Beans with Chorizo »
James Oseland“My mother had just passed away. I was in the Bay Area to close up her apartment, and her 85-year-old best friend, Betty Badgett, invited me over for lunch.” Read James Oseland’s essay, “The Gift of Friendship” “During the summer of 1975 in the foothills of the Blue Ridge Mountains, the Kochanowicz family of Shelby, North Carolina, introduced the Truong family, formerly of Can Tho, South Vietnam, and more recently of the nearby town of Boiling Springs, to an important American food group: Jell-O salad.” Read Monique Truong’s essay, “Lost in Translation”
Tai Kabura (Sea Bream and Turnip Hot Pot)
Brown Butter PastaChef Gabrielle Hamilton of New York City’s Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
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In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.
Saveur Launches a Cruise and More News - Recipes
Beloved across the Twin Cities region of Minnesota, split pea soup is actually one of Norway’s many culinary imports. Our version of this perennial favorite makes a hearty lunch or dinner, ideal for fall or winter days. The combination of ham and chicken broth creates a flavorful soup. Split peas did not appear until the end of the 19th century, when a process for removing the skins became common—the peas split naturally when their skins are removed.
- 1½ lb (680 g) dried green split peas
- 2½ T (36 g) unsalted butter
- 3 lg carrots, peeled and finely diced
- 1 lg yellow onion, finely diced
- 4 cloves garlic, crushed
- 4 oz (120 g) ham, finely diced
- 8 C (1890 ml) low sodium chicken broth
- 6-8 C (1420-1890 ml) water
- Salt and pepper to taste
Soup: Soak peas overnight. The next day, drain and rinse. Place butter in a large saucepan over medium low add carrots, onion, garlic and ham and cook, stirring frequently, 12 minutes. Add peas, stirring to combine. Cook, stirring often, 8 minutes. Add chicken broth and 6 cups (1420 ml) water. Bring to a boil over high then reduce heat and simmer, stirring frequently to prevent the bottom from burning, about 1 hour 10 minutes or until peas are very tender, skimming and discarding any scum that forms and adding additional water if soup thickens too quickly. Remove about a third of the soup cool 10 minutes purée in a blender and return to soup, stirring to combine. Season with salt and pepper.
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Launched in November 2008  by the Chelsea Magazine Company,  and owned by Paul Dobson, the magazine is published six times a year, with distribution around the UK for magazine retailers, travel agents and ports. There is also an annual Cruise Planner. The magazine is the biggest-selling consumer cruise travel magazine in the UK.
Every issue combines destination features and ship reviews with celebrity interviews, recipes and the latest news for both ocean and river cruises.
The magazine is edited by Liz Jarvis.  Contributors include Julie Peasgood.
The magazine's website  was relaunched in September 2010.   and redesigned in 2017, and features the latest cruise travel news, features, celebrity interviews, recipes, blog posts and tips and ideas about where to cruise.
In October 2019 the magazine was awarded the Bronze Award for Best Consumer Holiday Magazine at the British Travel Awards. 
In 2011 Cruise International launched the Cruise International Awards.  They are Britain's first ever and only consumer-focused awards dedicated to celebrating the best of the cruise industry. The Awards were announced by the Daily Mirror  and industry body Discover Cruises  The first awards were hosted by Nick Hewer. In 2012 the awards were hosted by Gyles Brandreth. The Cruise International Awards 2013  took place at the British Film Institute and were hosted by Jenni Falconer. In 2016 the awards were hosted by Caprice  and in 2017 they were hosted by Oz Clarke.
In 2018 the awards were re-named as the British Cruise Awards and took place at the House of Lords, with Baroness Floella Benjamin as the host. 2019 saw the awards return to the House of Lords where they were hosted by Julie Peasgood, with Rachel Johnson providing the introduction.