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Best Thing I Ate This Month: Springtime Artichokes at Charleston s Chez Nous
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Mastering the Art of Neapolitan-Style Pizza Saveur 2/24/2021 Stephanie Burt © Provided by Saveur For Neapolitan-style pizza, the crust is the main event, but when it comes to toppings, Georgia chef Kyle Jacovino stresses that you should distribute toppings evenly, so that every bite has a balance of flavors.
A monthly column celebrating some of the best bites the country has to offer,
Best Thing I Ate This Month celebrates American cuisine. Delve into cookbooks, home kitchens, diners, and fine-dining: The United States are delicious, and this is a reminder of the good food right down the street or on your very own stove.
Best Thing I Ate This Month: Bar George’s Raw Oysters with Jalapeño Mignonette Saveur 1/29/2021 Stephanie Burt © Provided by Saveur Oysters on ice in the “Car George” tub an on-the-road, socially distant solution to pandemic restaurant shut-downs, offered by Charleston restaurant, Bar George. Accompaniments include mignonette and caviar.
A monthly column celebrating some of the best bites the country has to offer,
Best Thing I Ate This Month celebrates American cuisine. Delve into cookbooks, home kitchens, diners, and fine-dining: The United States are delicious, and this is a reminder of the good food right down the street or on your very own stove.
Jalapeño Mignonette Alex Lira © Provided by Saveur Fresh yuzu fruit can be tough to find, but the bottled juice is readily available at Japanese markets or online .
This mignonette is surprisingly delicious, a delicate green and spicy accoutrement in a world of too-often sloppy red wine vinegar offerings. Expect nothing less from Charleston chef Alex Lira, whose approach to cooking focuses on revelry and fun (he’s fond of sporting a vintage sailor cap while shucking oysters, for example) without sacrificing execution.
True to Lira’s eclectic fashion, this preparation begins with a cold pickle brine. It is poured over seeded jalapeño rings and then strained the slices provide more surface area for flavor extraction, while the brine mellows the pepper’s heat. This recipe makes a bit more pickling liquid than is required for the mignonette, but the brine keeps well in the refrigerator and can be used in vinaigrettes, cold salads (such as a crisp slaw fro
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