Kat Craddock

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.

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.

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.

Dec 6, 2023 | original.newsbreak.com | Kat Craddock

SAVEURThe global guide to cooking, entertaining, and food travel. Bring home the world's best recipes, drinks, seasonal dishes, and tips. New York, NYhttps://www.saveur.com/2K followersSAVEUR19 minutes ago Grace Ann Leadbeater; Styling: Madison Trapkin Paula Heimerl and Orphee Paillotin’s Mount Raclette is a smear-ripened cheese, which means it’s been hand-washed in their cellar for several months to give it a uniquely deep flavor.

Dec 6, 2023 | original.newsbreak.com | Kat Craddock

SAVEURThe global guide to cooking, entertaining, and food travel. Bring home the world's best recipes, drinks, seasonal dishes, and tips. New York, NYhttps://www.saveur.com/2K followersSAVEUR16 minutes ago Photography: Grace Ann Leadbeater; Styling: Madison Trapkin At a Wisconsin-themed winter fondue party, our editor-in-chief Kat Craddock melted down two types of cheddar—an earthy, farmhouse-style version and a classic sharp—for a zippy, beer-spiked riff on the classic mountain meal.