SAVEUR

The Clan Hotel in Singapore: I gobbled up the poached eggs on a split English muffin smothered in creamy laksa broth. —Megan Zhang Hotel Pacai in Vilnius, Lithuania: Ribbons of salty ham and traditional smoked sausages, redolent of black pepper and alder wood. —Benjamin Kemper Paradero in Todos Santos, Mexico: Literally the best French toast I’ve ever had. —Thomas Payne The Post House Inn in Mount Pleasant, S.C.: Meats, cheeses, croissants, fruit, and a hard-boiled egg, delivered to the room in a red gingham-lined basket. —Ellen Fort…

WE’RE BACK. It’s been four years since, remotely and in masks, we printed our last issue. In the meantime, the food—and food media—landscapes have shifted dramatically. Legacy pubs and beloved restaurants shuttered, while chefs and home cooks built up massive social media followings, some into the profitable millions. In many ways, digital content has been a boon, democratizing access to the world’s rich and varied cuisines in ways our founding editors never could have imagined. But while corporate boardrooms posit print is dead, saveur is one of a growing number of publications that have decided to prove them wrong. Those of us who’ve stuck with this brand, and those of us who have now come back to revive her, aren’t in it for a windfall. We’re here for the same…

Share your own cherished dish to make for others with the social hashtag #eattheworld. Irwin Wong Photographer For lauded Tokyo-based photographer Irwin Wong, nothing says “I’m happy you’re here” like a “nice fluffy loaf of garlic bread covered with butter, olive oil, parmesan, and—of course—lots of roasted garlic.” Wong, who was born in Melbourne, Australia, captured the earthy culinary essence of Nara, Japan (p. 128), an assignment that fit his interests like a glove given his two recent books published by Gestalten: Handmade in Japan, which delves into traditional Japanese handicrafts, and The Obsessed, a visual exploration of Japanese subcultures. Nina Gallant Photographer For the drool-worthy ice cream sandwich shots (p. 56) and intimate Boston Fire Department vignette (p. 30), we have Gallant to thank. A native of Newburyport, Massachusetts,…

Asha Toulmin and Max Davidson • Christina Ciambriello • Christophe Attard • Derek and Lorena Vaughn • Emily and Zoe Rae • Farmacie Isolde • Javier and Maryellen Madrid • Justine and David Kenahan • Ken Crerar and Peter Garrett • Kim Hicks and Matt Miller • L Sutton • Law Offices of Hovarth and Hovarth • Marlo Marketing • Nancy Pick • Peace, Love & Dough • Saki & Java • Scott Fitzgerald and Jeannie Johnson • Stella Seo • Union Square Hospitality Group • Wisconsin Cheese & Dairy Farmers of Wisconsin…

CULINARY DISPATCHES FROM EARTH … AND BEYOND AS THE SUN BEGINS to set over the Himalayan peaks in the distance, Avinash Yadav sits cross-legged in a makeshift outdoor kitchen, crushing stark green leaves in his palm. He tosses them into chickpea flour, mashing the mixture with finely chopped onions, potatoes, and water to make a rich, almost golden batter. Nearby, villagers of Kyark start to slink to their homes. Some herd their livestock into pens to avoid prowling leopards, a common sight in Devbhoomi, the mountainous region in Northern India known as the Land of Gods. When Yadav finishes preparing his batter, he’ll form it into small portions and gently drop them in hot oil shimmering over a mud stove. He’s making a fritter known as “bhang ke pakora.” Its…

“THE SHRIMP HEADS JUST LOOKED TOO JUICY TO IGNORE,” says Halo Perez-Gallardo, chef/owner and creative director of Lil’ Deb’s Oasis in Hudson, New York. They had just added a fresh shrimp ceviche to the menu, and were considering tossing the discarded heads and shells into their usual shrimp-infused butter, but these had a higher calling: the fryer. Perez-Gallardo, who is always looking for creative ways to cull flavor from ingredients that might otherwise get tossed, felt inspired by the popular drinking snacks of East Asia—little morsels packed with salty umami that long to be washed down with a cold beverage. An impromptu batter dredge and deep-fry transformed the shrimpy bits into an alluringly crispy, aromatic app that immediately landed on the menu. While the dish disappeared just as fast—a…