“Intensely maple-y.” “Amazing.“ “Much easier than making pie.” “A recipe I’ll make again and again.” That’s what folks are saying about these.
About Saveur Magazine
Since its founding in 1994, Saveur magazine has covered the world's cuisines, telling the stories of authentic meals and the cooks behind them. Saveur's editors are passionate about the stories behind the meals, be they classic dishes known to all or obscure traditions worth sharing with the world, and understand each ingredient, each person, each meal, has undergone a special journey. They seek out stories around the globe that weave together culture, tradition, and people through the language of food. Saveur has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors.
Few things are as Portuguese as fried salt cod served with a garlic and red pepper sauce. It’s a specialty of the Azores. Tasting is believing.
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