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Saveur Magazine  Bunny chow in South Africa, potatoes in Peru, pho in Hanoi...tag us & show us how you #eattheworld and we'll share our favorites.

http://www.saveur.com/homemade-spaghettios-recipe

New York, NY: Who didn't love SpaghettiO's as a kid? This childhood classic gets a homemade makeover with ring-shaped anelletti pasta made rich by a dollop of tomato paste and onions cooked down in butter. Get the recipe in our bio. 📸: @fsadeghin #ThePastaIssue

New York, NY: @bravetart's new cookbook puts "Iconic American Desserts" in the spotlight and we especially love her recipe for homemade oatmeal creme pies. The addition of oats and ground, dried apples gives the cookies their familiar, bouncy texture and the buttery marshmallow creme filling is dosed with a grown-up amount of vanilla. The recipe makes about 25 sandwich cookies and it took 4 of us an afternoon to polish of the whole bunch. The takeaway: Plan to make a double batch. 📸: @katcontrol #saveurcookbookclub

Chiavari, Italy: @adamgollner spent a day with Franco Casoni, one of the few remaining local master craftsmen to hand carve these corzetti stamps out of his character-filled workshop. Link in bio for the full story. 📷: @federicociamei #ThePastaIssue

Brooklyn, NY: Associate digital editor @kaywhitt07 spent yesterday afternoon at @batikitchen filming the assembly of this beautiful Ethiopian spread for @africanrestaurantweek. In the center, there's doro wett (chicken stew), then around the outside, going clockwise: key sirr (beet and potato salad), missir wett (spicy lentil stew), gomen (collard greens), ayib (homemade cow cheese), ater kik alicha (split pea stew), beef tibs (beef stir fry), and tikil gomen (cabbage and carrot), all sitting on a layer of injera 📷 @kaywhitt07 #eattheworld #nyarw2017

Napa Valley, CA: This mac and cheese is a made with a classic mornay sauce containing Comté, a French cheese with a complex nutty flavor that melts beautifully. Click the link in the bio for the recipe #ThePastaIssue

New York, NY: The pastas served at @marcocanora's @hearthrestaurant begin as whole grains- berries of farro, blue durum, and red fife trucked in from Upstate. Pictured here is the whole grain maccheroni with pork ragu and whipped ricotta. Link in bio to read more. 📷: @alliewist #ThePastaIssue

New York, NY: Test kitchen director @stacy_adimando is keeping us warmed up with this fish curry from Sri Lanka. In the mix: loads of coriander seed, lemongrass, and curry leaves, tiny green chiles, and a dried fruit called garcinia cambogia (aka Indian tamarind) for a lovely touch of sour. 📸: @stacy_adimando #eattheworld

Brooklyn, NY: Hot take—editor @alextestere will fight to no end for pineapple as a legitimate pizza topping, especially when paired with bacon and jalapeños. 📸: @alextestere #eattheworld 🍍🍕

Los Angeles, CA: @evanfunke working his magic as he makes spinach balanzoni with brown butter and sage. #ThePastaIssue 📷: @nothinginpassing

New York, NY: Nothing says love like homemade pasta. Our cacio e pere recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone for a dish that's perfect for fall. Recipe in bio. #ThePastaIssue

Liguria, Italy: Roberto Panizza, one of the world's great pesto experts from Genoa, thinks about pesto like chess. You have a limited framework, but within those limits, you have many possibilities. Every week, the basil changes, the cheese changes. But it's also the same. Pesto is a reflection of the present moment. It's impossible to reproduce the same pesto on another day. It also depends on where you're making it and eating it, who you're eating it with, how you feel at that particular moment. It depends on the stato d'animo. In other words, pesto is a state of mind. Link in bio to read @lesliepariseau's full story. 📷: @maheimerman #ThePastaIssue

It's here! On news stands and on its way to subscribers today, #ThePastaIssue is our love letter to the great pride and cultural export of Italy, its manifold variations and traditions, and the people who manufacture, cook, and tinker with the stuff. We hope you enjoy eating it up as much as we loved making it. 📷: @alextestere

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