Kat Craddock
Editor-in-Chief and CEO at Saveur
Breaditor-in-Chief, Clam Correspondent. @saveurmag
Articles
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2 weeks ago |
saveur.com | Kat Craddock
By Kat CraddockPublished on April 28, 2025Tomates farcies, or stuffed tomatoes, hail from Provence and traditionally call for hollowing out tomatoes, filling them with a meat-based stuffing, and baking them in the oven. Here, they’re garnished with a hearty mix of chicken sausage and herbed brown rice. For this attractive dish, select large tomatoes that are ripe and unblemished but still firm; overly juicy ones tend to turn to mush as they bake.
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2 weeks ago |
saveur.com | Kat Craddock
By Kat CraddockPublished on April 28, 2025Dr. Marie-Pierre St-Onge grew up eating buckwheat crêpes in Quebec and knew she wanted to include a recipe for them in her book, Eat Better, Sleep Better, because the hearty grain is a fantastic ingredient for supporting healthy sleep. Here, the thin, delicate pancakes are lightly sweetened with a splash of nutrient-rich molasses, then filled with a spiced apple-walnut mixture for an extra dose of melatonin and omega-3 fatty acids.
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Apr 8, 2024 |
newswav.com | Kat Craddock
By At our inaugural SAVEUR Soirée last month, we celebrated two momentous occasions: the 30th anniversary of our founding-as well as the much-anticipated relaunch of the magazine's print edition. This revamp follows the 2023 acquisition of SAVEUR by longtime editor Kat Craddock, who now serves as Editor-in-Chief and CEO.
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Jan 30, 2024 |
original.newsbreak.com | Kat Craddock
Matt Taylor-Gross • Food Styling: Jessie YuChen Visitors to Switzerland’s Fribourg region who ride the swinging funicular to the tippity top of Mount Moléson can soak in dazzling views over a cool glass of chasselas wine and a heaping bowl of macaroni du chalet.
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Jan 13, 2024 |
original.newsbreak.com | Kat Craddock
Maura McEvoy Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling. Bostock can be completely assembled in advance. Raw and tightly wrapped, they keep well for up to 3 days in the fridge or for a month, in the freezer.
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RT @SAVEURMAG: Finally, the news you’ve been waiting for: SAVEUR magazine is coming back into print. https://t.co/kO95oBSi0Z
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@NYMag @delphinediallo ASME Awards 2022: @SaveurMag nominated in Best Service and Lifestyle Story category for “Meet Manhattan’s New Guard of Wine Pros,” photographs by Paola + Murray https://t.co/6EUBG52yO8 #ASMEawards