SAVEUR is the global guide to cooking, entertaining, and food travel. Bring home the world's best recipes, drinks, seasonal dishes, and tips. SAVEUR stopped printing their magazine when the pandemic began. Since then they have gone through a handful of shifts, and the team is now delighted to re-introduce themselves. Previously monthly, SAVEUR now aims to deliver the high quality food stories and inspiration that they've been known for, biannually. There is lots to look out for, and we are excited about it. In this issue: March may seem a little early to be thinking about tomatoes, but gardeners know that this is when the work begins. The farmers market darlings reappear throughout this latest issue, from Carla Capalbo’s guide to growing and cooking with them to Eric Kim’s clear-eyed essay on the film “Fried Green Tomatoes” and the dish’s not-so-Southern origins. You’ll also find stories that ask what happens when we look more closely at the familiar—or follow our appetites farther afield. Not everyone can travel far or often. But food—and the act of paying attention—can take us somewhere new. New York City, New York; 275mm x 200; Spring/Summer 2026; 162 pages
