Saveur

Cooking It Down

t was still sunny and hot in Houmal during the waning days of summer, but the village had already given itself over to preparing for the colder months ahead. Families worked to bring in the year’s sumac harvest. The air was thick with

You're reading a preview, sign up to read more.

More from Saveur

Saveur3 min readFood & Wine
Tempura Tools
Chances are you already have most of what you need to fry tempura at home—you can use standard kitchen equipment (a spider skimmer, a deep-fry thermometer, and a wide, deep skillet, for example). But having the proper traditional tools—like two kinds
Saveur10 min read
The Olive Detective
VILLA ROMANA IS AN extra-virgin oil pressed from an previously unknown and likely ancient olive variety that grows exclusively on the shores of Lake Garda, in the northern Italian region of Lombardy. Sergio Cozzaglio, who discovered the olives on tre
Saveur1 min readFood & Wine
Tempura Dipping Broth (Tentsuyu)
MAKES 1¼ CUPS Active: 10 min. Total: 15 min. Since tempura itself is not salted, it’s typically served with a dipping salt or flavored, salty broth. This version is especially dark from shoyu, a Japanese soy sauce, and its base is an umami-rich dashi