SAVEUR

Introducing our Spring/Summer 2026 issue! March may seem a little early to be thinking about tomatoes, but gardeners know that this is when the work begins. Our Spring/Summer cover, a study in ripe heirlooms, looks ahead to the long, sunny days ahead. The farmers market darlings reappear throughout this latest issue, from Carla Capalbo’s guide to growing and cooking with them to Eric Kim’s clear-eyed essay on the film “Fried Green Tomatoes” and the dish’s not-so-Southern origins. You’ll also find stories that ask what happens when we look more closely at the familiar—or follow our appetites farther afield. Not everyone can travel far or often. But food—and the act of paying attention—can take us somewhere new. Subscribers, your copies are in the mail. We print a limited number of extras, so if you haven’t already, subscribe now via the link in bio or visit one of our retail partners. Long live print! Cover 📸: @murrayhall.co • 🍅 Food Styling: @camillebecerra

Issue 205 is here! SAVEUR’s Fall/Winter edition is hot off the press, and we couldn’t be more excited to share the cover—shot at restaurant @ser.wong.fun.1895 , by longtime SAVEUR contributor @nothinginpassing in Hong Kong. Inside, you’ll find more of the deeply reported food and travel storytelling we know you love—plus a few print-exclusive surprises. The issue explores memory, migration, and celebration: @luisafnavarro travels to her ancestral home of Michoacán to bake pan de muerto in honor of her grandmother. @chantytown and @kayla_s_stewart welcome us into home kitchens in Montreal and New Orleans for a double feature take on the réveillon feast. @meganjzhang wanders Beijing’s hutongs in search of the city’s—and her own family’s—culinary history. @skiingrogge taps into a cherished ski bum memory anchored in a family meal and the ultimate snow day. And @writeonhonaker reports from Everglades City, where stone crabber families grapple with storms and a dwindling waterfront. Huge thanks to our team of incredible editors and contributors, and to our printers and partners in crime at @meridian_printing for bringing this beauty to life. Issues are already in the mail to subscribers. We print very limited extras, so if you haven’t subscribed yet, now’s the time! Hit the link in our bio, or check out our list of retail partners at saveur.com/stockists.

Introducing Issue No. 204! Congrats to everyone who contributed to our third indie issue—and to our friends over at @meridian_printing . The cover image is a peek at @dlsandhaus ’s deep dive into the tsipouro tavern culture of Volos, Greece, and was shot by longtime SAVEUR photographer @chwhat . Subscribe now at the link in bio to get your copy!

At supermarkets and bodegas across the U.S., a new kind of nightlife is taking shape. Whether it’s a rave at a deli in the Bronx or a dance party at a Filipino market outside San Francisco, the community spirit is alive and well in these food-focused “third spaces.” Read @leilanimarielabong ’s full story about these unlikely pop-ups at the link in bio. 📸 1, 4: Joseph Maldonado 📸 2: Julian Guia (Courtesy @seafoodcitysupermarket ) 📸 3: Hanna Cofer (Courtesy @heb )

This Basil Chambord Spritz, which was dubbed the SAVEUR Spritz at our Spring/Summer 2026 issue launch party at @angelosri_ in Providence, is a vibrant twist on the classic Italian aperitivo. The rich berry depth of Chambord brings a lush sweetness that’s balanced by the crisp, clean bubbles of prosecco, while fresh basil adds an herbal lift that keeps the drink from leaning too heavy. Get the recipe at the link in bio. 📸: @nothinginpassing •🍴Food Styling: @thubuser

Rhode Island restaurant industry pals gathered with SAVEUR editors at @angelosri_ in Federal Hill, closing out this year’s Providence Culinary Collective (@goprovidence ). Read @madstrap ’s full party report at the link in bio! 🎥: @farideh

The James Beard Journalism Award nominees were announced last week, and we’re thrilled to have some of our work recognized alongside our talented peers in the industry. Around this time last year, we published “My Mama Loved Mangoes. When She Died, I Learned to Love Them, Too,” a haunting and beautiful personal essay by @d_storytellah . Also nominated in that category was “The Marmalade Lesson,” a print-exclusive feature by @paulgrichardson in our Fall/Winter 2025 issue (get a copy at shop.saveur.com). And finally, our editor-at-large @shanefarafield was nominated for her column “Equal Portions,” in which she explores activism in the food world. Read more at saveur.com, and congratulations to our contributors and all our fellow nominees! 🎨 2: @annaboulog 📸 4: @murrayhall.co •🍴Food Styling: @jaschreiber 📸 6: @carolinakormanphoto (Courtesy @letsgatherforgood )

Fava beans add creamy heft to this fattoush-inspired salad from @mrwilkinsons . It’s also chock-full of mint, parsley, pomegranate seeds, thinly sliced radishes and red onion, and crispy, cumin-spiced pita. Get the recipe at the link in bio. 📸: @murrayhall.co •🍴Food Styling: @oliviamackmccool • 🥣 Prop Styling: @sophiestrangio

“The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide,” says @chefmartinyan . “Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick. What’s a classic, after all? The pancake is a canvas, add anything you like.” Find his Cong You Bing (Chinese Scallion Pancakes) recipe at the link in bio. 📸: @christophertestani

A cross between mashed and scalloped potatoes, the classic French dish Truffade is enriched with bacon and gooey Cantal cheese. Our recipe is adapted from La Poterne, a small restaurant in the old cobblestoned heart of the French village Salers. Learn how to make these decadent skillet-cooked potatoes and cheese at the link in bio. 📸: @bellemorizio

Writer @jessmayhugh has been covering the food world for years, but it wasn’t until she started breastfeeding that she considered what it’s actually like to be on the plate. “What a singular experience it is,” she writes, “to be breakfast, lunch, and dinner for another person.” Being food, it seems, comes with all the various emotions of being a person. Read her full essay at the link in bio. 🎨: @annaboulog

Striking the perfect balance between bitter and sweet, the bright red Americano was born as the Milano-Torino at Caffe Camparino in the 1860s (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during Prohibition. Hit the link in bio for our recipe. 📸: @matt_tg •🍴Food Styling: @bakerben1006