SAVEUR.COM TEAM



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Aug 9, 2012
Sites We Love: Spoon Fork Bacon

Gorgeous photos? Check. Engaging writing? Check. Seriously inspiring recipes, tips, and culinary curiosity? Check, check, and check. The best food blogs all seem to have a lot in common — but what separates them out are the strong personalities behind them. In our Sites We Love series, we sit down with some of our favorite bloggers to find out how they do it — and why it's as much fun for them as it is for us.

Today's site we love is Spoon Fork Bacon, where Teri Lyn Fisher and Jenny Park deliver clever original recipes in a contemporary, bold aesthetic. Their stylized design incorporates the occasional mesmerizing GIF, giving unique character to their inventive, globally-inspired dishes. See what Teri and Jenny have to say about their site »

Falafel Pita Sandwich Credit: Teri Fisher
Aug 9, 2012
One Ingredient, Many Ways: Peaches
by Leah Koenig

Peach season is a strangely melancholy time for me. On the one hand, perfectly sweet peaches, which are nearly impossible to find with any flavor the rest of the year, are available in juicy abundance. That means peach pie, melba, cobbler, trifle and any number of other classic summery dishes are too. But when fresh peaches reach their peak in early August, they serve as a quiet reminder that the end of summer is quickly approaching. Right now summer's bounty may feel unstoppable — but the hint of chillier, more somber days to come seems to linger like an aftertaste in every bite. Keep reading »

One Ingredient, Many Ways: Peaches
Aug 9, 2012
Pastry Mat

by Gabriella Gershenson

Pastry Mat Credit: Mastrad


I've always loved silicone pastry mats. Their ease of use is unbeatable: You can lay one out on your counter to create an instant surface for rolling dough, or use it as a baking sheet liner in place of parchment. It's reusable, simple to clean, discourages sticking, and takes up very little storage space. This one from Mastrad, however, has the added bonus of providing illustrated measurements that function as easy guides to, say, making a 9–inch pie crust, or a 20- by 30–centimeter tart base (both metric and international systems are represented here). This pastry mat makes baking just a little bit easier—which is always appreciated.

Pastry Mat, $25 at shopmastrad.com

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Aug 9, 2012
Saucy Dish: Sanborns' Enchiladas Suizas

by Todd Coleman

From SAVEUR Issue #149

One amazing place to eat in Mexico City is actually in a department store. Sanborns reminds me of Woolworth's, and in fact, it has American roots; the chain grew out of a Mexico City pharmacy opened in 1903 by Walter and Frank Sanborn, brothers from California. To encourage employees to stay at work during the midday siesta time, the brothers served them lunch, and the in-store restaurants evolved from that effort. Keep reading »

A Sanborns server holding enchiladas suizas Credit: Todd Coleman
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Aug 9, 2012
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)

This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well. See the recipe »

Pescado Encarcelado (Fish Stuffed with Pico de Gallo) Credit: Todd Coleman
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Aug 8, 2012
Taco Recipes

From classic Mexican carne asada in soft corn tortillas to Tex-Mex's puffy, fried tortillas filled with shredded chicken and cheese, we love tacos in all their forms. See the recipes »

Taco Recipes
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Aug 8, 2012
VIDEO: Making Tortillas in Puebla

The women of the Tlapaltotoli Daniel family, natives of Cholula, a town near Puebla, are masters of mole, but they're also skilled in the deceptively simple art of tortilla-making. Working together, mother and daughters boil corn with slake lime to get it ready for milling; they then work fresh-milled corn into dough, form it into tortillas, and cook them on the comal to the precise moment of perfection. Watch the video »

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Aug 8, 2012
An August Farm Stand Feast

Markets overflowing with ripe August produce turn dinnertime into a celebration of summer's bounty. Simply-prepared, seasonal vegetables are the focus of this meal—start with refreshing watermelon cocktails and a squash tart that can be made with whatever looks good at the market. Cups of sweet corn chowder make a fantastic first course, and juicy, crisp chicken paired with ripe roasted tomatoes, fingerling potatoes, and summer succotash is a satisfying main. To end the evening, there's little to rival the pleasure of a warm blueberry tart, with no frills except perhaps a scoop of vanilla ice cream. See the menu »

An August Farm Stand Feast
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Aug 8, 2012
Sopa de Lima (Lime Soup)

Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. See the recipe »

Sopa de Lima (Lime Soup) Credit: James Oseland
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Aug 8, 2012
Tortillas: The Most Elemental of Foods
by Roberto Santibañez
making tortillas by hand Credit: James Oseland

From SAVEUR Issue #149
The tortillería near our home in Mexico City was dark and tiny, with a machine that spat fresh tortillas out onto a conveyor belt, which carried the hot, puffy disks to a counter up front. The ladies who worked there would wrap a kilo in the cloth I'd brought with me. They were steamy and almost too hot to touch. As soon as I got home, I would sprinkle salt on one, roll it very tightly, and squeeze it so it stuck together. Our nanny nicknamed it pegada, the word for "stuck." I miss tortillas pegadas. I don't know if I ever went a day without eating tortillas in Mexico. It's the country's most cherished food. Keep reading »