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Saveur Magazine  Pesto in Italy, potatoes in Peru, pho in Hanoi...tag us & share your #saveurtraditions and we'll re-post our favorite photos.


Brooklyn, NY: Associate digital editor @kaywhitt07 wraps up a snowy weekend in New York with chilaquiles and migas 📷 @kaywhitt07 #eattheworld

Have you tried serving biscuits at your holiday party? Carrie Morey of Callie's Biscuits @callieshotlittlebiscuit suggests cutting them small to make the perfect festive appetizer. You can top them with your favorite fixings too, from pimento cheese to fruit jams. Buttery biscuits go great with stiff cocktails. 🎥: @matt_tg

Brooklyn, NY: Last night the grill @sachsmo’s was fired up for a special @cookgathergive dinner party in collaboration with @bonappetitmag, @cherrybombemag, @foodandwine, and @cookinglight. Raising money for @wckitchen and celebrating the holidays with more than enough wine, champagne, cocktails, and amazing food thanks to all the chefs that helped out. Check out cookgathergive.com and host your own dinner party for a cause. #cookgathergive

Hanukkah starts this week. @stacy_adimando made these latkes from our archives extra thick and topped them with crème fraîche and silky homemade apple butter from our upcoming issue. How do you like your latkes?? 📷: @stacy_adimando

New York, NY: Are you familiar with radicchio tardivo? Also called Fiori d’Inverno (winter flower). It’s an heirloom chicory from Italy and it’s crisp, bitter, and especially good at standing up to a strong dressing (with anchovy!). You can get it from @camporossofarm at @unsqgreenmarket. #savmarketreport 📷: @kristymucci

Cambridge, MA: Combat this chilly weather with some hot shabu shabu. 📷 @dkappy #eattheworld

New York, NY: This week we’ve been testing fermented harissa with Korean short ribs for an upcoming story all about fermentation. Recipe coming soon, we promise it’s a good one. 📷: @maheimerman

Within the permeable walls of Mexico City's enormous La Merced market, vendors sell everything from peppers to tripe to hojasanta leaves. At almost every turn, someone skillfully trims down edible cactus leaves (nopales). Tucked behind the main hall sits a row of food stalls, where cooks press masa into tortillas and griddle up fresh tacos and quesadillas. This chorizo taco is topped with french fries, cactus, and a grilled onion. 🎥: @alliewist #eattheworld

Moscow, Russia: Twin chefs Ivan and Sergey Berezutskiy, celebrate their culinary heritage at their restaurant, Twins. When they can escape the city they’ll head to the family dacha (country house) where the grandmothers and great aunts take charge. “Happiness for me was the crunch of Babushka’s meat grinder as she cranked through kilos of tomatoes, chiles, purple basil, and juicy red peppers.” 📷: @simonbajada

@gillychurri reminds us that the best traditions are often the simple ones. She says: "Like my family roots, the Reginelle cookie originated in Palermo, Sicily. These Sicilian sesame cookies have been a staple throughout my life, always around during a holiday or special occasion. I’ve slightly modified my mother’s classic recipe in depth in flavor and texture by adding egg yolks and avoiding flavors like anise or lemon. It may not be the most beautiful cookie, but its simplicity is special and deserves attention." 📸: @gillychurri #saveurtraditions

Have you ever tried palacsinta? @jeremycooks from @theeddynyc reflects on his family’s version, served ’round the holidays: “My grandmothers palacsinta was always a year-round Hungarian delicacy, a prized possession amongst the family—but especially during the holidays. It’s a stuffed crepe with apricot preserves, candied nuts and dried fruits. My brother would douse his in cinnamon sugar and chocolate syrup, which always made me angry! I like mine with sweetened sour cream, fruit preserves, and powdered sugar to finish. P.S. I still can’t get my crepe as good as my grandmothers!” 📸: @jeremycooks #saveurtraditions

Kyoto, Japan: No dish demonstrates a monk’s dedication to hard work like this gomatofu, a tofu lookalike made using ground sesame that’s served as an appetizer. Chef Tanahashi can spend up to an hour grinding sesame seeds into a paste by hand. Read the full story by @alexhalberstadt and get the recipe in our latest issue. 📷: @williamhereford

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