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Bio Eating the world. By the editors of Saveur magazine.
Saveur Magazine (@saveurmag) Instagram photos and videos
List of Instagram medias taken by Saveur Magazine (@saveurmag)
Have you ever made preserved lemons? Senior editor @chris__cohen packed up a jar this morning. In a week, he’ll add lemon juice, olive oil, and hot peppers, then let it ferment into what may be the perfect condiment. They’re a traditional accompaniment in Middle Eastern cooking but are also great on any dish that would benefit from a jolt of savory, acidic flavor. (Pretty much everything, in other words.)
To the Tsotsil Maya people, who live in the foggy cloud forests of Chiapas Mexico, corn is life. It grows all around them in the region’s highlands, where their ancestors have harvested it for thousands of years. Writer Kate Hill visited a group of Tsotsil, an 18-hour bus journey away from their home in the city of Puebla, where many members of this indigenous group flock so the men can find work. They also find themselves out of place in their native garb and unfamiliar with the language, a challenge when getting to the markets and shopping for food. At the Yo’on Ixim school, a small food and community center, the women and children cook meals, make crafts, and exchange language and knowledge with the help of Samantha Greiff, a Puebla-born Mexican American. Read about their food traditions, learn their recipes, and see why they call themselves the people of the corn in our Fall cooking issue. It’s all produced by and about women. Still on stands for just a few more weeks. Or click the link in bio. 📷: @chwhat 📝: @katedecamont for @saveurmag
There’s no mistaking the pizza of @sarahminnick_, owner and pizzaiola at Lovely’s Fifty Fifty in Portland, Oregon. In our Fall cooking issue, Sarah taught us how she takes pizza from average to phenomenal using seasonal ingredients and more. Tricks from this pie include confit-ing tomatoes, using various kinds of cheese (she shares her go-tos beyond mozzarella in the story), and a special oil from Italy that you can buy in the states—link in bio to reveal that must-have, and her other game-changing secrets. 📷: @sarahminnick_
Ever seen a fresh, raw pistachio? @stacy_adimando found these miraculously in Brooklyn. The outside layer, which looks a bit like the skin of a miniature mango, peels off easily to reveal the familiar shell beneath. In fresh pistachios, both the shell and raw nut are a little softer and more moist than those you’d find in a package or bulk bin. Now, what to bake with them.... #eattheworld 📷: @stacy_adimando