Saveur

6 days ago | saveur.com | Ryan McCarthy |Ryan Mccarthy

By Ryan McCarthyPublished on June 11, 2025The recipe is as simple as it gets: potatoes, salt, water. In Syracuse, New York, a once-booming salt industry gave birth to one of the region’s most cherished dishes: Syracuse salt potatoes. It was popularized in the 19th century by Irish workers, who’d boil potatoes in briny water on their lunch breaks. Don’t be alarmed by the amount of salt—it doesn’t fully penetrate the spuds but leaves a crackly, frosty, well-seasoned crust.

2 weeks ago | saveur.com | Anya von Bremzen

By Anya von BremzenPublished on June 3, 2025This piece originally appeared in SAVEUR’s Spring/Summer 2025 issue. See more stories from Issue 204 here. The first time I came to Istanbul as a student in the late 1980s, I was instantly hooked on the food. There were dollhouse-like baklava shops, teensy manti dumplings cloaked in yogurt, and green beans braised in olive oil until silky and luscious—a classic preparation known as zeytinyağli.

2 weeks ago | saveur.com | Ryan McCarthy |Ryan Mccarthy

By Ryan McCarthyPublished on June 11, 2025The recipe is as simple as it gets: potatoes, salt, water. In Syracuse, New York, a once-booming salt industry gave birth to one of the region’s most cherished dishes: Syracuse salt potatoes. It was popularized in the 19th century by Irish workers, who’d boil potatoes in briny water on their lunch breaks. Don’t be alarmed by the amount of salt—it doesn’t fully penetrate the spuds but leaves a crackly, frosty, well-seasoned crust.

3 weeks ago | saveur.com | John Birdsall

By John BirdsallPublished on June 3, 2025Excerpt from What Is Queer Food? How We Served a Revolution; W.W. Norton & Company, June 3, 2025. It’s 1973, and I, a suburban junior high kid in California, keep a special word locked in my gay little heart. The word is brioche. If nobody’s home, I might slip my mom’s copy of The New York Times Cook Book from the shelf in the hutch and flip through it.

3 weeks ago | saveur.com | Anya von Bremzen

By Anya von BremzenPublished on June 3, 2025This piece originally appeared in SAVEUR’s Spring/Summer 2025 issue. See more stories from Issue 204 here. The first time I came to Istanbul as a student in the late 1980s, I was instantly hooked on the food. There were dollhouse-like baklava shops, teensy manti dumplings cloaked in yogurt, and green beans braised in olive oil until silky and luscious—a classic preparation known as zeytinyağli.