SAVEUR Editors Archives | Saveur

Miso Soup

SAVEUR Editors — Wed, 15 Apr 2026 20:37:47 +0000

Belle Morizio

During Japan’s Kamakura period (1185–1333), miso soups like this one, served with rice and pickled vegetables, were everyday fare. You can use shiro (white) or aka (red) miso in this recipe; once the miso is added, be sure to not boil the soup as this will diminish the delicate aroma and flavor of the fermented bean paste.

Featured in the May/June 1998 issue.

Makes: 4

Time: 30 minutes

Ingredients

For the dashi:

One 4-in. square kombu (dried kelp)
1 cup katsuobushi (bonito flakes)

For the soup:

1 Tbsp. wakame (dried seaweed)
7 oz. silken or medium tofu, drained and cut into ½-in. cubes
¼ cup white or red miso
2 scallions, trimmed and thinly sliced

Instructions

Make the dashi: To a medium pot, add the kombu and 4 cups of water. Set aside to soak for at least 30 minutes.
Bring the kombu liquid to a boil over medium-high heat. Add the katsuobushi and cook for 10 seconds, then remove the pot from the heat and set aside for 2 minutes. Place a fine-mesh strainer lined with cheesecloth over a large bowl and strain the dashi, discarding the solids. (Stored in an airtight container, dashi will keep in the fridge for up to 1 week or in the freezer for up to 1 month.)
To a small bowl, add the wakame and cover with cold water. Set aside to soak until soft, about 10 minutes, then drain.
Return the dashi to the pot and bring to a boil over medium-high heat. Turn the heat to low, add the tofu, and simmer until heated through, about 1 minute. Turn off the heat. Add the miso to a small bowl, then ladle some of the dashi on top and whisk to dissolve. Add the mixture to the pot and gently stir until incorporated. Add the wakame and scallions and serve immediately.

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21 Sweet and Savory Ways to Make the Most of Maple Syrup

SAVEUR Editors — Mon, 18 Mar 2019 22:33:23 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the sap is boiled and bottled throughout the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but maple syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our best recipes starring the liquid gold.

Maple-Marinated Mustard Seeds

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais likes to call this punchy, savory-sweet condiment “mustard caviar.” Use it to up the luxe factor on your next cheese plate or charcuterie board. Get the recipe >

Maple Parsnip Soup

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Maple syrup brings out the natural sweetness of parsnips in this silky soup topped with crunchy, homemade garlic-thyme croutons. Get the recipe >

Maple Pork Shank With Buttered Cabbage

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Transform a pork shank into a flavorful, company-worthy centerpiece by braising it with maple syrup and serving it on a bed of bacon-studded greens. Get the recipe >

Spicy Maple Roasted Chicken With Sweet Potato Oven Fries

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

Maple syrup sweetens the spice paste—fragrant with cumin, coriander, fennel, ginger, turmeric, and cinnamon—used to marinate a whole bird in this hearty supper from British Indian chef Romy Gill. Get the recipe >

New England-Style Baked Beans

Photo: Murray Hall • Food Styling: Thu Buser

Maple syrup adds sweetness and depth to these beans slow-cooked with smoky bacon or salt pork. Serve with plenty of brown bread to mop up all that luscious sauce. Get the recipe >

Molly O’Neill’s LongHouse Granola

Maura McEvoy

The recipe for this life-changing granola comes from the late chef and food writer Molly O’Neill. It’s chock-full of oats, nuts, seeds, coconut, and raisins and is sweetened with a combo of maple syrup and honey. Get the recipe >

Canadian Butter Tarts

Christopher Testani

Maple syrup is integral to the gooey, runny interior that these beloved sweet treats are known for. We highly recommend eating them over a plate to catch any filling that pours out. Get the recipe >

Cast Iron Squash Pudding

Christina Holmes

In this cakelike dessert from legendary Montreal restaurant Joe Beef, maple syrup brings out the earthy sweetness of the two types of squash—butternut and delicata. Get the recipe >

Crêpes With Maple Sugar and Syrup

Matt Taylor-Gross

It’s no surprise that these thin pancakes are layered and rolled with both maple syrup and sugar, as the dish comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Get the recipe >

Apple and Kale Salad With Black Sesame-Maple Cashews

Matt Taylor-Gross

Coated with maple syrup and black sesame seeds, crunchy cashews not only elevate this simple salad, but they also make an excellent snack on their own. Get the recipe >

Maple and Mustard-Glazed Ham

Ariana Lindquist

Celebrated chef Hugh Acheson balances out the sharpness of Dijon mustard and tanginess of cider vinegar with maple syrup in the glaze for this showstopping fresh ham. Get the recipe >

Bread Pudding With Caramel Sauce

Gemma and Andrew Ingalls

Maple syrup enriches the batter for this bread pudding redolent with cinnamon and studded with raisins. Get the recipe >

Maple Syrup Milkshake

Yossy Arefi

Vanilla ice cream is the perfect partner for maple syrup in this four-ingredient milkshake. Get the recipe >

Maple Pumpkin Brûlée Pie

Andrew Ingalls

Maple syrup is folded into the warmly spiced filling of this riff on the classic dessert. A dramatic caramelized top serves as the perfect finishing touch. Get the recipe >

Carrots Vichy

Ariana Lindquist

In the traditional version of this French side, carrots are cooked in water with sugar and butter to create a glaze. Here, chef Hugh Acheson swaps out the sugar for maple syrup and adds fresh marjoram and chiles, yielding an earthier dish with just the right amount of heat. Get the recipe >

Maple Syrup-Roasted Tomatoes

Landon Nordeman

Transform humdrum cherry or grape tomatoes into flavor bombs by cooking them low and slow in the oven with maple syrup, thyme, and garlic. Get the recipe >

Wild Rice Soup With Maple Syrup

Landon Nordeman

Sweet maple syrup plays nicely with earthy mushrooms and thyme in this rich, creamy soup. Get the recipe >

Maple Syrup Dumplings

Landon Nordeman

Spoonfuls of buttery dough are cooked in a pot of boiling maple syrup for these rich dumplings. Get the recipe >

Maple-Glazed Carrots With Hazelnut Crumbs

Andre Baranowski

Juicy orange segments cut through the sweetness of maple syrup in this colorful, beautifully balanced side dish finished with fresh cilantro. Get the recipe >

Maple Squares with Walnuts

Todd Coleman

This one’s for the real maple heads: these chewy dessert squares call for both maple syrup and maple sugar. Serve them in shallow bowls with a splash of cream on top. Get the recipe >

Wet Nuts

Todd Coleman

This popular sundae topping gets its gooey sweetness from a mixture of maple syrup and light corn syrup. Get the recipe >

The post 21 Sweet and Savory Ways to Make the Most of Maple Syrup appeared first on Saveur.

Tsoureki (Greek Easter Bread)

SAVEUR Editors — Mon, 18 Mar 2019 22:26:57 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

Tsoureki is a sweet, brioche-like Greek Easter bread that’s braided and shaped into a circle or two long loaves. It’s typically perfumed with mahlepi, the seeds of Mediterranean wild cherries, and adorned with red-dyed eggs, which signify spring and new life, while the deep crimson hue represents the blood of Christ. The Lenten fast is traditionally broken with tsoureki, magiritsa (a lamb soup finished with avgolemono sauce), and a bowl of red Easter eggs. You can also sprinkle the loaves with sesame seeds or sliced almonds after brushing them with egg wash in step 5.

Makes: 2 loaves

Time: 1 hour 30 minutes

Ingredients

2 cups whole milk, warmed to 100°F
Two ¼-oz. packages active dry yeast
9–10 cups cake flour, divided, plus more for dusting
1½ cups sugar, divided
2 tsp. mahlepi
8 Tbsp. unsalted butter, melted and cooled, plus more for greasing
6 large eggs, divided
2 tsp. kosher salt
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
2 red-dyed hard-boiled eggs

Instructions

In a large bowl, stir together the milk and yeast until the yeast is dissolved. Stir in 1 cup of the flour and ½ cup of the sugar. Cover the bowl with plastic wrap and set aside until bubbly and slightly risen, about 1 hour.
To a small bowl, add the mahlepi and ½ cup of simmering water and soak for 5 minutes. Strain into a liquid measuring cup, discarding the mahlepi, and set the liquid aside to cool.
To the yeast mixture, stir in the mahlepi-scented liquid. Mix in the butter and 5 of the eggs. Sift in the salt, 8 cups of the flour, and the remaining sugar. Add the lemon and orange zest and stir with a wooden spoon until combined. Turn the dough out onto a floured surface and knead, adding more flour if needed, until smooth, about 10 minutes. Form into a ball and place in a lightly greased bowl. Cover with a kitchen towel and set aside until doubled in size, about 2 hours.
Return the dough to a floured surface. Divide into 6 pieces, rolling each piece into a rope about 15 inches long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg near the end of each braid. Set aside on a lightly greased baking sheet until doubled in size, about 1 hour.
Meanwhile, position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk the remaining egg. Brush the bread with the beaten egg and bake until golden, 40–50 minutes. Set aside to cool for 30 minutes before serving

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Hot Cross Buns

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Dinnerware by Jono Pandolfi

Traditionally served on Good Friday to mark the end of Lent, these sweet yeasted rolls are fragrant with allspice, cinnamon, and nutmeg and are finished with a white icing cross. They’re also dotted with dried currants and candied citrus peel and brushed with marmalade for a glossy sheen. Hot cross buns are best served warm, freshly glazed and iced.

Makes: 10

Time: 1 hour 40 minutes

Ingredients

1 lemon
1 navel orange
1½ cups sugar, divided
¾ cup dried currants
Ground allspice
Ground cinnamon
Ground nutmeg
1 cup whole milk, warmed to 115°F
1½ tsp. active dry yeast
2 cups all-purpose flour, plus more for dusting
2 cups bread flour
6 Tbsp. unsalted butter, softened, plus more for greasing
2 tsp. kosher salt
2 large eggs, lightly beaten, divided
¼ cup orange marmalade
¼ cup confectioners sugar

Instructions

Using a vegetable peeler, remove sections of the lemon peel in 1-inch strips. Using a paring knife, trim off any of the white pith, then thinly slice the strips. Repeat with the orange.
To a small pot over high heat, add 1 cup of the sugar and 1 cup of water and bring to a boil. Cook until the sugar is dissolved, 1–2 minutes. Turn the heat to medium-low, add the lemon and orange peel strips, and simmer until slightly translucent, about 8 minutes. Remove from the heat and set aside to cool, then drain. Transfer to a small bowl and stir in the currants and a pinch each of allspice, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and set aside until foamy, about 10 minutes. Add both flours, the butter, salt, remaining sugar, and half of the beaten egg and mix on low until a smooth dough forms, 8–10 minutes. Transfer the dough to a lightly floured surface and fold in the fruit mixture until evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and set aside until doubled in size, 60–80 minutes.
Divide the dough into 10 equal pieces and roll each piece into a ball. Place the balls on a parchment-lined baking sheet, cover with the kitchen towel, and set aside until doubled in size again, 45–60 minutes.
Position a rack in the center of the oven and preheat to 325°F. In a small bowl, whisk the remaining beaten egg with 1 tablespoon of water. Lightly brush each bun with the egg wash. Bake, rotating the baking sheet halfway through, until the tops are golden brown, about 20 minutes. Set aside to cool for 15 minutes.
To a small pot over low heat, add the orange marmalade and 1 tablespoon of water and cook, stirring continuously, until the marmalade loosens, about 2 minutes. Brush each bun with the marmalade glaze and set aside until the glaze sets, about 10 minutes more.
In a small bowl, stir together the confectioners sugar and 2 teaspoons of water. Transfer to a piping bag and pipe crosses on the buns. Serve warm.

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Magiritsa (Greek Easter Soup)

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

This rendition of magiritsa—the lamb soup eaten to break the fast of the Greek Orthodox Great Lent—uses lamb shanks and shoulder instead of the classic offal. The original dish was invented as a way to use up the heart, liver, lungs, and intestines that were removed from the lamb roasted for the Easter Sunday feast. Lettuce and rice lend a wonderful texture to the soup, while scallions and dill add brightness. A swirl of avgolemono (egg and lemon) sauce goes into the pot at the very end to give the soup even more body.

Featured in the March 1997 issue.

Makes: 6–8

Time: 3 hours 45 minutes

Ingredients

¼ cup extra-virgin olive oil, divided
2½ lb. lamb shanks, fat trimmed
2 medium carrots, peeled and halved
2 large onions, quartered
2 bunches scallions, finely chopped
1½ lb. boneless lamb shoulder, finely chopped
8 cups shredded romaine lettuce
½ cup long-grain rice
3 bunches dill, finely chopped
½ cup fresh lemon juice
4 large eggs
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.
To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.
Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.

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Chocolate Caramel Matzo Brittle

SAVEUR Editors — Mon, 18 Mar 2019 22:38:48 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

You can tailor this recipe for crisp, kosher brittle by using white, milk, or dark chocolate, or adding sliced almonds or dried cranberries.

Makes: About 2 pounds

Time: 1 hour

Ingredients

10 Tbsp. unsalted butter, plus more for greasing
5 unsalted matzos
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
¼ tsp. baking soda
1 Tbsp. kosher salt
10 oz. semisweet chocolate, finely chopped
⅓ cup roasted pistachios, coarsely chopped (optional)
Flaky salt (optional)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.

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Fizzy Lifting Drink

SAVEUR Editors — Mon, 18 Mar 2019 22:40:57 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

This bubbly, pink concoction of champagne dosed with fruity crème de cassis and spicy ginger liqueur is inspired by the mysterious drink of the same name from Roald Dahl’s Charlie and the Chocolate Factory. It was served at the now-closed Social Restaurant and Wine Bar in Charleston, South Carolina.

Makes: 1 cocktail

Time: 3 minutes

Ingredients

½ oz. crème de cassis
½ oz. ginger liqueur, such as Domaine de Canton
4 oz. brut champagne
Lemon peel, for garnish

Instructions

Into a chilled champagne flute, pour the crème de cassis and ginger liqueur. Top with the champagne, garnish with a lemon peel, and serve.

The post Fizzy Lifting Drink appeared first on Saveur.

Ginger Julep

SAVEUR Editors — Mon, 18 Mar 2019 22:37:27 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

A hit of ginger liqueur turns the traditional mint julep squarely on its ear into a spicy, sweet, and modern cocktail, with a citrus tang from lemon. It’s a fresh twist on a beloved Kentucky Derby party classic.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

2 mint sprigs, plus more for garnish
2 oz. bourbon
1 oz. ginger liqueur, such as Domaine de Canton
½ oz. fresh lemon juice
½ oz. simple syrup
Lemon wedge, for garnish

Instructions

In a cocktail shaker, muddle the mint with a wooden spoon until thoroughly bruised, about 10 seconds. Add the bourbon, ginger liqueur, lemon juice, and simple syrup and shake vigorously until well chilled, about 15 seconds. Strain into a rocks or julep glass filled with crushed ice. Garnish with a lemon wedge and mint sprig.

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Ginger Martini

SAVEUR Editors — Mon, 18 Mar 2019 22:23:19 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Ginger liqueur adds a mildly sweet, lightly spicy note to this twist on the classic vodka martini.

Makes: 1 cocktail

Time: 5 minutes

Ingredients

1½ oz. vodka
½ oz. ginger liqueur, such as Domaine de Canton
½ oz. dry vermouth, such as La Quintinye Vermouth Royal
2 dashes Angostura bitters
Orange peel, for garnish

Instructions

To a mixing glass filled halfway with ice, add the vodka, ginger liqueur, vermouth, and bitters. Stir until well chilled, about 15 seconds. Strain into a chilled martini glass, garnish with an orange peel, and serve.

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Our Favorite Valentine’s Day Gifts for Food Lovers

SAVEUR Editors — Fri, 30 Jan 2026 18:47:10 +0000

Photo Illustration: Russ Smith • Photos: Courtesy Retailers

While our current conception of Valentine’s Day was born out of mass-produced 19th-century greeting cards, romantic gestures often feel most meaningful when they’re specific rather than Hallmark-coded. We asked the SAVEUR team what they’d actually want for the supposed most romantic day of the year, and the answers ranged from practical (a life-changing toaster) to whimsical (a gold peanut charm) to eye-popping (a gallery-worthy statement chair for your dining room) to absurd (disco ball-shaped ice cube molds). There are also “beet-ing” dark chocolate hearts, extremely sexy olive oil, and chestnuts to roast over an open fire. So this February 14, in lieu of roses, give your beloved (or if you’re flying solo, yourself) a gift that shows that you really get them.

Studio Apotroes Chair No. 9

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When she’s not helping our readers update their SAVEUR print subscription info, our fabulous customer service specialist, Brianna Love, is working on her masters in architecture and running her own handmade hardwood furniture business, Studio Apotroes. (You may have spotted her vibrant pink designs along the bar at Brooklyn’s Café Mars!) This Valentine’s Day, I’m coveting her exquisite dining room Chair No. 9. Part of a series inspired by her grandmother’s collection of African hair combs and picks, this piece’s hand-crafted heart motif will make a playful yet polished statement at the dinner table—or in any room, really. —Kat Craddock, Editor-in-Chief/CEO

Wonderstate Coffee Single Origin Flight

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Coffee is a love language in my house. Whoever’s up first (usually my partner, conveniently for me) has the responsibility of boiling the water, grinding the beans, and getting the Chemex rolling. On a good day, the java makes it into a thermos—with just the right amount of oat milk—and into my hands before I’ve even fully sat up in bed. This year, I’m selfishly gifting this three pack of single-origin beans from Wisconsin-based roaster Wonderstate Coffee. I’ve loved their ethically sourced beans since I first tried a brew at their Madison café a couple years back, and they’ve got plenty of great offerings to sample. Even if my partner still ends up brewing them, we’ll both get to enjoy a few great-tasting cups together. —Alex Testere, Senior Editor

Gohar World Personalized Champagne Bottle Apron

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Dress up your Valentine’s Day bubbles with this charming little apron from Gohar World, the whimsical tableware line from artist and chef sisters Laila and Nadia Gohar. Made of delicate white cotton and lace, it’s perfectly demure as is, but can also be embroidered with the initials of your beloved or a motif like red roses—or my personal favorite, a heart pierced by Cupid’s arrow. —Frances Kim, Digital Director

Maison Balzac J’ai Soif Carafe & Glass

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Nothing says “I love you” like the gift of hydration. Make remembering to drink water easy for your valentine by leaving this handsome Maison Balzac carafe and glass set on the nightstand. The Australian brand is known for its striking, durable tableware, and this just-released deep crimson combo (the perfect hue for Valentine’s Day!) is no exception. —Frances Kim, Digital Director

The Great Chestnut Experiment Roast Chestnut Gathering-in-a-Box

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A word to the wise: Don’t relegate chestnuts to December. They’re just as delectable and festive in February, and roasting them with your loved one makes for an out-of-the-box Valentine’s Day dessert. This kit from The Great Chestnut Experiment, a Brooklyn-based company striving to put American-grown chestnuts back on the map, has everything you need for a cozy, interactive after-dinner treat: a pound of chestnuts, a chestnut scoring tool (a game-changer for speeding up prep), and the classic paper serving cones. —Frances Kim, Digital Director

Holcomb Studio “Next to the Stove” Set

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This is one of those gifts that’s technically for me, but it’s still for both me and my partner. Instead of battling the Valentine’s Day rush at packed restaurants, I prefer to cook at home, where the martinis are exactly how I like them and the night unfolds at our own pace. Since I’ll be spending most of the evening in the kitchen, this set feels spot-on. The pepper mill keeps stray peppercorn bits off the counter, the salt cellar stores flaky salt at my fingertips, and the oil dispenser can stand in as a sleek pitcher for a pre-batched cocktail, should I need it. —Ryan McCarthy, Assistant Editor, Operations & Engagement

Williams Sonoma Disco Ball 3D Ice Mold

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If the concept of transforming your regular old tap water into mini-mirror balls doesn’t delight you, we are not the same. Are these silicone molds practical? Absolutely not, but neither are flowers or chocolates. As a bonus, they come in a set of two, so you and your significant other can enjoy a sparkly rendition of your favorite drink together. —Diana Hubbell, Contributing Editor

Croghan’s Jewel Box Peanut Charm

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I grew up eating boiled peanuts. And if you’re a Southerner, you know these delightfully chewy legumes are best paired with an ice-cold Coke, preferably in a glass bottle. It’s a fizzy intersection of salty and sweet, a snack combo fitting for beach days or road trips. So naturally, this gold peanut charm from Croghan’s Jewel Box, Charleston’s classic jeweler, is near and dear to my heart. I might not even wait for my sweetheart to get the hint for Valentine’s Day—I’ll just go ahead and add it to the charm bracelet I inherited from my mother. —Shane Mitchell, Editor-at-Large

Two Hearts From Ragged Coast Chocolates

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It turns out it’s totally fine if your hearts don’t always beat as one. This tiny Maine confectioner offers two beautifully packaged boxes of assorted chocolates for couples who aren’t good at sharing their sea salt caramels and bittersweet truffles. I get dibs on the bigger box. —Shane Mitchell, Editor-at-Large

Castello di Amorosa Grape Juice

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Decades ago on a Eurail trip through France, I stopped at a café that served fancy table grapes, which tasted nothing like any I’d tried in the U.S. I finally found those aromatic, complex flavors again in this high-end grape juice. My favorite is Gewürztraminer, the most fruit-forward of the bunch. They’re all fairly sweet, so I like to cut mine with seltzer for an NA spritzer. —John Dill, IT Architect

Raaka “Beet-ing” Heart

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I’m a fiend for chocolate. I love it so much that I always try to keep some on hand. I’m also a huge fan of fun confectionery goods like these single-origin Tanzanian dark chocolate hearts with beet and cherry centers. Raaka is one of my favorite places to pick up edible gifts because their chocolate is not only tasty (and not overtly sweet), but it’s also environmentally and socially friendly. There’’s no greater way to spread love than sharing ethical goods. —Brianna Love, Customer Support Specialist

Nike Oversized Sweatpants

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There’s nothing better than wearing comfy clothes. Sure, you might have a fancy dinner planned for Valentine’s Day at your favorite restaurant, but when you come home after feasting on champagne, caviar, and pasta, you’re going to want to curl up with that someone special on the couch and watch a movie while you eat more chocolate (or maybe that’s just me). Either way, there’s nothing more romantic than being comfortable, and these oversized sweats are just that. As someone who lives in comfortable clothes, I have been searching for a pair that are just as cute as they are cozy. These deliver in spades. Grab a pair and get to snuggling. —Farideh Sadeghin, Contributing Editor

Society De La Rassi Dealcoholized Wine

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I’m gravitating more and more toward NA drinks. I want to be celebratory but sometimes don’t want to drink alcohol. And while I adore a cocktail, I often love a glass of champagne even more, which is hard to find without the booze. Dealcoholized wine is the perfect substitute: It’s fermented to develop complex flavors like a traditional wine, but the alcohol is removed for a beverage that has all the characteristics of a good glass of bubbly, minus the buzz. It’s chic, festive, and sexy, with an ABV of 0.5%. Grab a bottle, throw it in the fridge, and give it a try. —Farideh Sadeghin, Contributing Editor

Balmuda The Toaster Pro

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I love a great kitchen gadget, and I usually use Valentine’s Day as an excuse to ask my wife for some new gear to play around with. This product has been at the top of my wish list. This next-level steam toaster comes with six distinct settings, including shokupan mode, which lightly browns fluffy bread all over, and croissant mode, for heating laminated pastries without making them greasy. But I dream of using the professional salamander grill mode. It harnesses intense, top-down heat and broiler-level power for restaurant-quality results—ideal for caramelizing, searing, and putting the perfect finishing touch on dishes at home. —Thomas Payne, Visuals Director

Single & Fat Extra-Virgin Olive Oil

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Not everyone gets to be loved. Slather some of this hipster olive blood on something delicious and distract yourself from the fact that you’ll probably die alone. —Russ Smith, Consulting Creative Director

Vegan Treats Bakery “Even the Tides Remember” Chocolate Box

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If you listen closely, you can hear Cathy’s voice calling to Heathcliff across the moors. She’s saying, “My love for you will never die.” And, “No animal shall suffer in the making of a token of that undying love.” From the 2026 Fatally Yours Lighthouse collection, this box of chocolates is for whichever vegan weirdo in your life needs it. —Russ Smith, Consulting Creative Director

Sockerbit Swedish Candy

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I was introduced to the charm of Swedish candy in 1989 while visiting my future in-laws in their homeland. Fast-forward to 35 years of traveling back and forth with two kids in tow, and we’re never without a bag of Swedish candy, each with their own to take home and enjoy. Now it’s much easier to share the colorful, sugary mix of textures and flavors: gummy, sweet-and-sour, puffy marshmallows, chocolate, and salty or sweet licorice. —Rebecca Fisher, Recipe Editor

Great Jones Breadwinner Loaf Pan

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I’ve been making banana bread for so long, I honestly can’t remember how old I was when I baked my first loaf. I like to lean on the beloved bread as my party trick. Who doesn’t want to see someone roll up with a still-steaming baked good in their hands? And for my fiancé? It’s almost in weekly rotation (double chocolate with chocolate chunks and mini chips). This loaf pan from Great Jones would get heavy use in my house. I love the shocking-pink raspberry color, and it has a rippled bottom for effortless release—can I preheat the oven yet?! —Emma Simard, Copy Editor

Fishwife Valentine’s Day Gift Pack

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This curated gift set includes three premium tins of sustainably sourced smoked seafood—smoked rainbow trout, smoked salmon with Fly By Jing chili crisp, and albacore tuna in spicy olive oil—plus sardine-shaped dark chocolates for a sweet finish, all beautifully packaged in a charming, gift-ready tin. —Toni-Ann Gardiner, Brand Partnerships

Flamingo Estate The Mini Garden Tour

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Take it from a professional chef: Little kitchen gifts feel personal and thoughtful and don’t need to be super expensive. I love this set from Flamingo Estate, in part because it doesn’t consist of too many perishable foods that someone might feel pressured to use up. Instead, it showcases one nice pantry essential—their stellar olive oil—along with two self-care items, a candle and hand cream. I’d be happy to receive this any time of the year. —Fatima Khawaja, Contributing Editor

Our Place Wonder Oven

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I use this multifunctional oven from Our Place all the time. The thoughtfully designed appliance is both petite and tall, so it doesn’t take up a ton of counter space, and it comes in four cute colorways. It can air fry, bake, roast, toast, broil, and reheat, allowing me to whip up samosas, pizza, and even a batch of french fries in a flash. I also love that the Los Angeles-based direct-to-consumer cookware brand is a female-immigrant owned company. —Fatima Khawaja, Contributing Editor

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SAVEUR Returns to New England’s Most Exciting Food Festival

SAVEUR Editors — Fri, 30 Jan 2026 16:32:10 +0000

Nina Gallant

SAVEUR has long had a soft spot for Rhode Island’s capital city. Its deep culinary roots, creative energy, and talent for punching well above its weight is what makes our continued partnership with the Providence Culinary Collective feel like a natural fit. Returning March 26 through 29, the festival, presented by GoProvidence, builds on last year’s successful debut with an expanded slate of events that further cements its status as one of New England’s most exciting food gatherings. SAVEUR is proud to once again serve as the event’s exclusive national media partner, bringing our editorial perspective to one of our favorite American food cities.

Jules Nguyen/GoProvidence.com

The festival opens Thursday night at Hope & Main, where Rhode Island’s most innovative food entrepreneurs gather for a lively kickoff inside the culinary incubator’s soaring downtown space. (The first 100 RSVPs get in for free!)

N.Millard/GoProvidence.com

Just down the street, the Culinary Hub of Providence (CHOP), located within the Providence Public Library, hosts an oyster-forward evening paired with thoughtfully selected wines, setting the tone for an unforgettable weekend.

Jules Nguyen/GoProvidence.com

Friday’s programming turns toward culinary history with tours of the Johnson & Wales University Culinary Arts Museum, where visitors can explore historic artifacts and special exhibitions before sitting down to a curated lunch served right in the museum’s gallery. Saturday brings the festival’s Grand Tasting, showcasing winemakers from around the world alongside chefs and producers who define the region’s flavor. Throughout the weekend, wine dinners, brunches, and tastings unfold amid acclaimed restaurants, including Oberlin, Bellini, and other intimate settings scattered across town.

Jules Nguyen/GoProvidence.com

The weekend’s culinary crescendo arrives with the Vintners Dinner, featuring James Beard-nominated Nicks on Broadway chef Derek Wagner. From there, the celebration rolls straight into Sunday with both a coquito-fueled Latin breakfast and an outdoor drag brunch-meets food-truck rally with Dark Lady and Alley Cat.

Jules Nguyen/GoProvidence.com

Providence’s cultural life extends well beyond the plate and the glass, and the festival once again runs alongside the Lil Rhody Laugh Riot, a four-day comedy festival featuring sets from rising talent and major names alike, giving visitors even more reason to make a full weekend of it in the Ocean State. And, just like last year, the weekend will wrap with a SAVEUR-hosted industry afterparty, this time with Federal Hill’s legendary Angelo’s Restaurant. The off-the-clock red sauce celebration will welcome local and visiting chefs, winemakers, and other collaborators to kick back and toast the weekend.

Nina Gallant

Tickets to the full schedule are available at GoPVDEats.com, with new programming added regularly. Follow GoProvidence and SAVEUR on Instagram, and subscribe to our free newsletter for exclusive coverage throughout the weekend.

Courtesy Providence Culinary Collective

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