Eating the world. By the editors of SAVEUR
Associate digital editor @kaywhitt07
is moving to Greece, but she’s leaving New York City with a bang. This huge, crispy pie from @martinapizzeria
was her respectable choice. What would be your last slice of you had to choose? #eattheworld
The easiest way to do a perfect turkey and gravy, says @stacy_adimando
? Do less rather than more. Stuff with plenty of aromatics but don’t brine or truss, salt well in advance, and try this two-ingredient French-inspired gravy thickener instead of just raw flour alone (psst: the key is a little butter). Link to the full how-to in bio. Or search https://www.saveur.com/easy-perfect-roast-turkey-recipe #eattheworld #thanksgiving
Danish frøsnappers—seeded, savory yeasted puff pastry twists not to be missed when in Copenhagen. Also a perfect winter breakfast or hors d’oeuvre. (Hint hint.) Link to recipe in bio. #eattheworld
You either love it or you don’t. But if you’re making green bean casserole, from scratch is the best way. Home-fried onions are way easier than you’d think: just two steps to crispy bliss. Tap the link in our bio or hit Saveur.com/Thanksgiving, where all our Turkey Day tips live. #eattheworld #thanksgiving
On the hunt for regional bivalves in Cabo San Lucas, @katcontrol
struck gold. @chefguillermojgomez
brought her to one of his favorite local spots for aguachile, ceviche, and almejas chocolatas—Baja’s meaty, brown-shelled clams. They can’t be cultivated, and while snazzy resorts offer them in a range of upscale preparations, locals and chefs in the know go to this gem in the Colonia Progreso neighborhood for their uber-fresh fish and Coastal Mexican menu. #eattheworld #saveurstaff
Baking goddess @bravetart
cracked open a secret about canned pumpkin: pssst, it’s actually squash. So she makes this ultimate pie with a fresh butternut squash instead. Plus light brown sugar, spices, a flaky all-butter crust, and optional whipped cream and crumbled toffee bits. Recipe through the link in our bio or Saveur.com/thanksgiving.
To mallow, or not to mallow?: That is the question. ☁️ There are many ways to sweet potato on Thanksgiving. This one, a pillowy casserole with pecan crumble, goes the sweet and mellow route. What’s your favorite way to do this classic side? Tell us in the comments and hit the link in our bio to scroll savory and sweet options. #eattheworld
We’re less than a week to Thanksgiving, and woke up with @ChefThomasKeller
’s stuffing on the brain. You might have heard of him? The chef-owner of The French Laundry prepares this crispy-soft ciabatta and sausage stuffing with his staff at @bouchon_bistro
, laced with herbs and aromatics. Hit the link in our bio for the recipe or go down the rabbit hole at Saveur.com/Thanksgiving for all our turkeys, gravies, desserts, and sides.
The first snow has struck New York, and we’re thinking chicken posole verde. Roasted poblanos, tomatillos, and jalapeño make up the trifecta that gives the chicken stock-rich broth it’s bright green hue. But the toppings are everything. This one has onions, crispy chorizo, cotija cheese, radishes, and cilantro. What are your go-tos to top a bowl? Recipe by @stacy_adimando
on Saveur.com. #eattheworld
You know buying good extra-virgin olive oil can better your salads and sautées, but how about your baking? To us, a generous glug of golden oil produces one of the moistest cakes ever. This one—perfect for cold-weather breakfasts—has lightly cooked oranges, vanilla, and @carapelliusa
olive oil blitzed into the batter. Follow the link in our bio for this recipe and more.
If we told you Le Gruyère cheese dates back to the early 1100s, and that cheesemongers go crazy for the stuff right from the source in Switzerland, would you believe us that it could match—or even surpass—mozzarella on your next pie? @Emmicheeseusa
were in our Test Kitchen last night, showing us the light with this bacon and onion pizza. We’re believers. #emmicheeseusa #saveursuppers