There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the sap is boiled and bottled throughout the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but maple syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our best recipes starring the liquid gold.

Maple-Marinated Mustard Seeds

Montreal-based chef Laurent Dagenais likes to call this punchy, savory-sweet condiment “mustard caviar.” Use it to up the luxe factor on your next cheese plate or charcuterie board. Get the recipe >

Maple Parsnip Soup

Maple syrup brings out the natural sweetness of parsnips in this silky soup topped with crunchy, homemade garlic-thyme croutons. Get the recipe >

Maple Pork Shank With Buttered Cabbage

Transform a pork shank into a flavorful, company-worthy centerpiece by braising it with maple syrup and serving it on a bed of bacon-studded greens. Get the recipe >

Spicy Maple Roasted Chicken With Sweet Potato Oven Fries

Maple syrup sweetens the spice paste—fragrant with cumin, coriander, fennel, ginger, turmeric, and cinnamon—used to marinate a whole bird in this hearty supper from British Indian chef Romy Gill. Get the recipe >

New England-Style Baked Beans

Maple syrup adds sweetness and depth to these beans slow-cooked with smoky bacon or salt pork. Serve with plenty of brown bread to mop up all that luscious sauce. Get the recipe >

Molly O’Neill’s LongHouse Granola

The recipe for this life-changing granola comes from the late chef and food writer Molly O’Neill. It’s chock-full of oats, nuts, seeds, coconut, and raisins and is sweetened with a combo of maple syrup and honey. Get the recipe > 

Canadian Butter Tarts

Maple syrup is integral to the gooey, runny interior that these beloved sweet treats are known for. We highly recommend eating them over a plate to catch any filling that pours out. Get the recipe >

Cast Iron Squash Pudding

In this cakelike dessert from legendary Montreal restaurant Joe Beef, maple syrup brings out the earthy sweetness of the two types of squash—butternut and delicata. Get the recipe >

Crêpes With Maple Sugar and Syrup

It’s no surprise that these thin pancakes are layered and rolled with both maple syrup and sugar, as the dish comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Get the recipe >

Apple and Kale Salad With Black Sesame-Maple Cashews

Coated with maple syrup and black sesame seeds, crunchy cashews not only elevate this simple salad, but they also make an excellent snack on their own. Get the recipe >

Maple and Mustard-Glazed Ham

Celebrated chef Hugh Acheson balances out the sharpness of Dijon mustard and tanginess of cider vinegar with maple syrup in the glaze for this showstopping fresh ham. Get the recipe >

Bread Pudding With Caramel Sauce

Maple syrup enriches the batter for this bread pudding redolent with cinnamon and studded with raisins. Get the recipe >

Maple Syrup Milkshake

Vanilla ice cream is the perfect partner for maple syrup in this four-ingredient milkshake. Get the recipe >

Maple Pumpkin Brûlée Pie

Maple syrup is folded into the warmly spiced filling of this riff on the classic dessert. A dramatic caramelized top serves as the perfect finishing touch. Get the recipe >

Carrots Vichy

In the traditional version of this French side, carrots are cooked in water with sugar and butter to create a glaze. Here, chef Hugh Acheson swaps out the sugar for maple syrup and adds fresh marjoram and chiles, yielding an earthier dish with just the right amount of heat. Get the recipe >

Maple Syrup-Roasted Tomatoes

Transform humdrum cherry or grape tomatoes into flavor bombs by cooking them low and slow in the oven with maple syrup, thyme, and garlic. Get the recipe >

Wild Rice Soup With Maple Syrup

Sweet maple syrup plays nicely with earthy mushrooms and thyme in this rich, creamy soup. Get the recipe >

Maple Syrup Dumplings

Spoonfuls of buttery dough are cooked in a pot of boiling maple syrup for these rich dumplings. Get the recipe >

Maple-Glazed Carrots With Hazelnut Crumbs

Juicy orange segments cut through the sweetness of maple syrup in this colorful, beautifully balanced side dish finished with fresh cilantro. Get the recipe >

Maple Squares with Walnuts

This one’s for the real maple heads: these chewy dessert squares call for both maple syrup and maple sugar. Serve them in shallow bowls with a splash of cream on top. Get the recipe >

Wet Nuts

This popular sundae topping gets its gooey sweetness from a mixture of maple syrup and light corn syrup. Get the recipe >

The post 21 Sweet and Savory Ways to Make the Most of Maple Syrup appeared first on Saveur.

Nothing heralds the start of good times more than the pop of a bottle. But if you’ve ever had a cork crumble at an inopportune moment or fumbled with a screw-pull in front of a thirsty crowd, you know the value of a good bottle opener.

Most classic designs share core features—a helical screw and some built-in mechanical leverage—but the best wine openers go beyond with details that make opening a beaujolais a whole lot easier and, dare we say, fun. Picking the right one comes down to your style and needs. If you only need functionality, an elegant (but minimalist!) T-shaped screw-pull will suffice. But if you’re a host who enjoys gadgetry, an electric opener with more bells and whistles might be at the top of your list. Here are a few features to consider, plus seven stand-out options that do more than just get the job done.

• Best Overall: Pulltap’s Genuine Slider Boss 150 Corkscrew
• Best Value: Houdini Winged Corkscrew
• Best Modern Design: Peugeot Elis Reverse Fully Automatic Rechargeable Corkscrew
• Best Timeless Design: Laguiole en Aubrac Sommelier Waiter’s Corkscrew
• Best for Hosting Crowds: Secura Electric Wine Opener Set
• Best for Older Bottles: The Durand Two-Part Cork Puller
• Best for Savoring Wines: Coravin Pivot Wine Preservation System

Types of Wine Openers

Screw-Pull

The basic T-shaped screw-pull is the simplest in design but requires strength and finesse to remove the cork in one smooth motion. While it is the most likely to create that anticipated “pop,” it is also the most likely to cause the odd spill or breakage. (First-timers, be warned).

Winged

Winged corkscrews may be your grandparents go-to; it’s tough to argue with their ease of use and simple mechanics. By adding leverage and the ability to be operated on a flat surface, they’re easier to maneuver than a screw-pull, making them our everyday choice. The only downside is that they tend to be a bit larger and therefore less portable.

Waiter’s Corkscrews

Lightweight, strong, and small enough to stow in an apron or coat pocket, it’s clear why this tool is favored by food and beverage professionals. Many have foil cutters, nonstick spirals that ease friction when inserting in a cork, and double hinges to leverage stubborn stoppers. They are available at every price point.

Ah-So

Occasionally, corks are brittle, shrunken from time, or they just don’t want to cooperate. Using a traditional corkscrew risks splitting or turning it to mush. The Ah-So is the best tool for more delicate jobs. Rather than pushing a screw directly into the middle of a cork, the thin blades of the Ah-So hug the outside and provide enough pressure to hold older corks intact and free the sides of stuck ones. If you collect older wines (or plan to start), this tool is a must.

Electric

Electric wine openers are relatively new to the scene and make short work of most corks and younger vintages, although older bottles may need more care. Our favorites include one-touch and no-touch designs, which don’t require any tugging or pulling. An added bonus: battery-operated or rechargeable versions mean never bumping your elbows or letting your friends see you sweat.

Our Top Picks

Best Overall: Pulltap’s Genuine Slider Boss 150 Corkscrew

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This waiter’s corkscrew from Pulltap’s offers just about everything you need in a small, affordable package. It’s pocket-size, lightweight, comes in eight colors (including 24-karat gold), and is even available for left-handed wine lovers. The double-hinge design supplies plenty of leverage—even for stubborn corks—and the other side has a standard bottle cap opener. It won’t clog a kitchen drawer or take up precious counter space with a charging stand. It’s pretty darn near perfect.

Best Value: Houdini Winged Corkscrew

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Think back to your childhood kitchen drawers. Behind the manual egg beater and just beyond the ever-growing rubber band ball, there probably was a winged, butterfly-style opener. The design hasn’t needed to change much over the years, but this version gently improves upon it with a sleeker body and more ergonomic handle. A nonstick coating on the screw also means fewer conversation-interrupting squeaks.

Best Timeless Design: Laguiole en Aubrac Sommelier Waiter’s Corkscrew

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This category could also have been called “the one that makes you happy every time you see it” or “the one that you’ll casually leave out when guests arrive.” Laguiole en Aubrac has been making beautiful, functional, heirloom-quality kitchen and bar equipment since 1829. While their corkscrew is light and lithe, it is far from delicate. Crafted from durable chrome steel and handsome South American snakewood, it might be your next family heirloom for generations to come. Opening great bottles of wine should feel a bit ceremonial. Why not use a tool that looks every bit as good as the wine itself?

Best Modern Design: Peugeot Elis Reverse Fully Automatic Rechargable Corkscrew

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Peugeot has managed to marry all of the best qualities of an electric corkscrew with a clean-lined aesthetic in their Elis Reverse. It removes corks with fully automatic, buttonless operation, then dispenses them with a quick turn of the wrist. The Elis Reverse can open 50 bottles before needing a charge by USB cable—no clunky stand or charging station required.

Best for Hosting Crowds: Secura Electric Wine Opener Set

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Hosting large groups is always a challenge. Why make it harder? The Secura opener set makes short work of multiple bottles by automating the process without the need to manually wind the corkscrew every time. Just set the opener on top, press one button to insert the screw and another to free the cork, then get back to the party.

Best for Older Bottles: The Durand Two-Part Cork Puller

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Bringing out “the good stuff” means you’re more likely to have an audience when it comes time to pop the cork. But older bottles present challenges that newer ones don’t—namely crumbly corks. The Durand really perfects the Ah-So opener style by adding an optional screw to secure potentially fragile stoppers so they don’t make a mess when everyone’s watching. It’s a trusted high-end opener used by sommeliers across the world. Looking for a cheaper option? The Monopol Westmark with its smooth, comfy handle, is our runner-up.

Best for Savoring Wines: Coravin Pivot Wine Preservation System

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If you don’t plan on finishing an entire bottle, this tool dispenses wine without ever removing the cork. Coravin’s needle system looks a little like magic: Wine flows freely through the device while the needle system pushes inert, food-grade argon gas into the bottle with each pour, ensuring the wine is never exposed to oxygen and stays fresh for up to four weeks. It’s a great option for savoring special vintages over multiple sittings without risking oxidation and compromising quality.

Ask the Experts

What type of wine opener is most used in restaurants?

Waiter’s corkscrews, as the name suggests, are the standard for most food and beverage professionals. They deploy quickly, are made of sturdy materials, and won’t break the bank if someone forgot they borrowed yours at the next dinner party.

How long does wine last after you open it?

Typically, wine sealed with a cork is best enjoyed within hours of opening or decanting. If that’s not in the cards, it can last a few days when resealed with a cork or closure and refrigerated. For best results, bring bottles back up to serving temperature before uncorking again. Be sure you don’t store wine next to the stove; heat and oxygen are the enemies of excellence here. The more times a bottle gets opened, the more oxygen it is exposed to, hastening the decline in quality. Heat similarly disrupts wine’s delicate composition, muting more subtle flavors and eventually “cooking” it.

How do I clean my wine opener?

Luckily, most openers are low maintenance as they never come in contact with the wine itself. Some steel or nickel models are dishwasher safe, but a quick hand-wash will usually suffice. Take extra care with openers made with finer materials like wood (which may require the occasional re-seasoning with food-grade oil) or electronic openers (where specific manufacturer instructions ought to be followed).

The post These Wine Openers Make Uncorking Easier—And More Fun appeared first on Saveur.

Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote—Mexican street corn—charred on the grill, then smeared with mayo and creamy cotija cheese and dusted with ancho chile powder. 

Corn was domesticated in south central Mexico around 9,000 years ago and was an essential ingredient in Aztec civilization. The corn god, Centeōtl, wore cobs in his headdress, and Mexicans have been known as “the people of corn” ever since. Aztecs also refined a preservation process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales. And long before movie night was a thing, Mesoamericans apparently invented popcorn, too. 

Whether you prefer a hearty chowder, a bright salad, or a baked casserole for a late-summer evening, this staple crop has something to offer for everyone. Here are our greatest corn recipes from the archives to help you make the most of one of summer’s most sought-after vegetables. 

The Best Corn Chowder

Puréeing the corn makes for a creamier chowder in this starter or light main that’s garnished with crispy bacon and basil. Get the recipe >

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser here.

Sweet Corn Pakoras

Chickpea flour is the base for these crispy fritters that chef and author Romy Gill likes to pair with cool mint-cilantro chutney. Get the recipe >

Elotes Asados

Spice up your backyard barbecue with this easy Mexican street food classic. Brushed with mayonnaise, the cobs develop a rich and smoky flavor from the grill while a sprinkling of cotija cheese adds a touch of tanginess. Get the recipe >

Grilled Corn Bhel

A favorite street snack in India, this corn salad gets a tangy boost from lime-cilantro dressing. Get the recipe >

Grilled Corn With Pepperoncini Butter

Charred ears of sweet corn are bathed in nutty brown butter and perked up with tangy pepperoncini in this bold yet simple side from chefs and vegetable enthusiasts Sara Kramer and Sarah Hymanson of Kismet in Los Angeles. Get the recipe >

Fried Corn on the Cob

This recipe only requires a few pantry ingredients and a pair of tongs to bring late-summer corn from crisp to crunchy in a matter of minutes. Feel free to keep things simple by seasoning with a sprinkle of kosher salt, or go all out with one of these spice blends. Get the recipe >

Corn Salad With Dandelion Greens and Smoked Blue Cheese

Sweet corn is lightly sizzled in ghee and tossed with juicy tomatoes, peppery dandelion greens, and smoky blue cheese for a salad that’s equal parts sweet, bitter, and tangy. Get the recipe >

Corn and Potato Taquitos 

Sweet corn and mashed potatoes get a crispy, baked taquito makeover in author Kiera Wright-Ruiz’s homage to elote, with lime, Tajín, and crema bringing the bright, tangy flavors of Mexican street corn to every bite. Get the recipe >

Atol de Elote

This warm, sweet corn drink blends fresh kernels with milk, sugar, and a touch of cinnamon, turning Guatemala’s Mayan‑inspired staple into a creamy, comforting treat that’s sweet, subtly spiced, and soothing. Get the recipe >

Seafood Pasta With Chorizo and Corn

SAVEUR contributor Farideh Sadeghin’s take on a seafood boil hits all the marks in this one-pot wonder. Chorizo, shrimp, clams, and corn soak in a rich beer-and-butter broth, brightened with lemon and parsley to deliver all the flavor of a hands-on boil without the mess. Get the recipe >

Sopa de Chipilín With Masa Dumplings

This rustic soup from Chiapas, Mexico, features the grassy flavor of fresh chipilín leaves in a rich corn broth, with tender masa dumplings stuffed with creamy queso fresco for a satisfying bite. Get the recipe >

Grilled Catfish With Beurre Blanc and Maque Choux 

Grilled catfish is paired with sweet, tender corn, peppers, and pickled okra, then coated in a rich beurre blanc, creating a dish where Southern flavors take center stage. Get the recipe >

Cajun Seafood Boil 

This seafood boil turns a simple meal into a celebration, with loads of spices, flavorful shrimp, crawfish, and sweet corn coming together in a fragrant, comforting, and slightly messy hands-on feast. Get the recipe >

Creamy Poblano Rajas With Corn

Make the most of late summer’s generous bounty with this hearty vegetarian main, which comes together quickly for a weeknight meal. Get the recipe >

Three Sisters Stew

Employing the trifecta of corn, squash, and beans, this hearty stew is the perfect way to use up the most abundant ingredients at your local farmers market. Get the recipe >

Chipá Guazú (Cheese and Corn Casserole)

Bubbly, melty, and full of cheese, this hearty and filling one-pan dish is the perfect addition to your summer menu repertoire. Get the recipe >

Swiss Chard and Chipotle Tacos

If you’re looking for a light yet filling vegetarian option for your next taco night, look no further. Get the recipe >

Grilled Corn Salad With Feta, Cucumber, and Red Onion

Our contributing editor Fatima Khawaja recreates a childhood-favorite salad in this recipe that calls for feta and chaat masala. Get the recipe >

Cauliflower-Corn Tostadas With Salsa Macha

Roasted corn and cauliflower top these crunchy tostadas that get a drizzle of nutty-peppery chile sauce. Get the recipe >

Mexican Braised Spare Ribs With Squash and Corn

This tender pork dish cooks low and slow in beef broth with tender corn and zucchini. Get the recipe >

Elote-Style Corn Chowder

Leftover grilled corn adds a smoky note to this cheesy, chile-infused soup. Get the recipe >

Summer Succotash Salad

Charred corn is tossed with ripe tomatoes and edamame in this updated take on the American classic that has roots in Indigenous cooking. Get the recipe >

Cucumber and Corn Salad

Pomegranate seeds add pops of tartness to this sautéed corn and crunchy cuke combo. Get the recipe >

Sweet Corn and Blueberry Trifles

Sweet corn pastry cream is layered with blueberry compote and buttery shortbread in this late-summer trifle. Get the recipe >

Southern Corn Fritters

Saveur’s editor at large Shane Mitchell shared these Southern-style pancakes, which get their subtle chew from fresh corn kernels. Get the recipe >

Grilled Corn and Ricotta Dip

Creamy, cheesy, and satisfying, this dip is sure to please at your next late-summer get together. Get the recipe >

Lobster Corn Chowder

The mellow sweetness of summer corn and lobster meat harmonize beautifully in this ultimate summer soup. Get the recipe >

Fresh Pea and Corn Salad

Sweet and sour notes mingle in this refreshing and crunchy salad, brimming with chopped veggies in a tangy vinaigrette. Get the recipe >

The post 28 Standout Summer Corn Recipes appeared first on Saveur.

Nobody ever complained about too much potato salad. Virtually any combination of potatoes, salt, fat, and acid (lemon juice, vinegar, relish, what have you) is bound to taste fantastic, so it’s silly to stick to only the star-spangled mayonnaise-y variety that often graces cookouts—even if we do have a soft spot for it. So next time you’re tasked with bringing the potato salad, surprise your friends and family with one of these creative alternatives.

Smashed Potato Salad With Cherry Tomatoes and Roasted Peppers

Fingerling or new potatoes are boiled, smashed, and roasted for the most alluring crispy texture, then tossed with roasted peppers, shallots, and a tangy Greek yogurt dressing in this sensational side dish! Everyone will be fighting over the irresistible craggy bits. Get the recipe >

Lemony Mashed Potato Salad

Homemade lemon mayonnaise is the binder in this bright, spoonable potato salad that hails from Prince Edward Island. Get the recipe >

German Potato Salad

Adapted from the seminal James Beard’s American Cookery, this textbook-perfect vinegary potato salad is studded with crisp bacon and crunchy red onion. Get the recipe >

Perfect Potato Salad

A heaped spoonful of celery seeds and sharp Dijon mustard add a kick to this creamy, barbecue-ready potato salad from Kansas. Get the recipe >

Curried Potato Salad

Nepal-born, Kansas-based chef Subarna Bhattachan folds a purée of cool yogurt, nutty tahini, and spicy red chiles into his fragrant take on potato salad. Get the recipe >

Ensaladilla Rusa

The most ubiquitous and popular pintxo in Spain, ensaladilla rusa is a creamy mishmash of potatoes, hard-boiled egg, mayo, and various canned vegetables and seafood mounded on a piece of bread. The variations are endless, but this version from San Sebastián’s Bar Ezkurra, adapted by local writer Marti Buckley, is a great starting point. Get the recipe >

Papas Aliñas (Spanish Potato Salad With Tuna)

You can find this simple dish at almost any café or bar in Jerez, a city in Spain’s Andalusia region. It teams potatoes and tuna with onion, parsley, and a copious amount of olive oil to delectable effect. Get the recipe >

Potato Salad With Herring

Leave it to acclaimed French chef Daniel Boulud to zhuzh up potato salad with cured herring. If you’re not a herring fan, feel free to toss in your preferred tinned fish—Boulud recommends mackerel, sardines, or anchovy. Get the recipe >

Moroccan Potato Salad

Tender boiled potatoes are tossed with parsley, red onion, garlic, and olive oil in this bright and aromatic Moroccan side dish. Get the recipe >

Potato Salad With Relish and Red Onion

Bulked up with hard-boiled eggs and spiked with dill pickle relish, red onion, and plenty of parsley, this cool, creamy potato salad hits all the right notes. Get the recipe >

Ignacio Mattos’ Potato Salad

Bold, herbaceous marjoram is the principal flavor in this unconventional potato salad held together with olive oil and an egg yolk. Get the recipe >

Fingerling Potato Salad with Chive Mayonnaise

Mint, asparagus, and a zippy chive dressing brighten up this gorgeous green salad. Get the recipe >

Warm Red Potato Salad

There’s something irresistibly old-fashioned about a bed of steaming skin-on potatoes spooned with parsley vinaigrette. Get the recipe >

Pesto Potato Salad

Combining two of our favorite foods—potatoes and garlicky pesto—this Italian-inspired salad is picnic fare for the gods. Get the recipe >

The post 14 Smashing Potato Salad Recipes for All Your Summer Cookouts appeared first on Saveur.

Ramps, the wild leeks native to the forests of Eastern North America, are one of the first edible plants to break through the soil in early spring—foragers know them by their narrow green leaves and red-purple stems. For centuries, Indigenous Americans valued vitamin C-rich ramps for their capacity to cleanse blood and fight scurvy. Throughout southern Appalachia, the appearance of ramps each year remains an occasion for festivals and celebratory meals. 

Prized for their garlicky flavor and pungent aroma, ramps have a relatively short season. As such, they’ve been bestowed food-world celebrity status (as far as produce is concerned) and can be challenging to source, whether you’re foraging ramps yourself or picking them up at the farmers market. Either way, look for firm, bright stems with the roots still attached. Clean well before using, then trim off the roots and cut the bulbs in half or use them whole; the leaves can be cooked along with the bulbs.

A member of the lily family, ramps can be substituted for leeks, scallions, or onions in all kinds of dishes. They pair so well with eggs and are delectable when simply sautéed in olive oil. You can also add them to pizza or pasta, or pickle them so you can reach for the allium year round. Here are the very best dishes to get your ramp fix this spring.

Ramp and Mushroom Tart

It doesn’t get more elegant than this savory mushroom and goat cheese pastry studded with garlicky ramps and sunny lemon zest. The tart is best served at room temperature, which means you can make the whole thing in advance for the perfect spring dinner party starter. Get the recipe >

Pickled Ramps

White wine vinegar and a handful of aromatics (think mustard and cumin seeds and pink and white peppercorns) transform ramps into a punchy, pungent condiment. It’s just the thing for salads, sandwiches, and cheese boards and also makes a killer dirty martini (just swap out the olive garnish and brine!). Get the recipe >

Ramp Escabeche

In this springtime version of escabeche, Puerto Rican chef Jose Enrique pairs the vinegar-and-olive oil pickling sauce with smoky grilled ramps. The best part? They keep in the fridge for up to two months. Get the recipe >

Pizza With Ramps, Morels, and Eggs

Spring pizza night calls for this spectacular pie topped with earthy morels, garlicky ramps, nutty parmesan, and just-set eggs. Get the recipe >

Ramp and Wild Greens Pesto

Renowned fermentation expert Sandor Katz pairs ramps with chickweed, cilantro, parsley, and sunflower seeds for this zippy pesto that captures the essence of spring. It’s equally tasty on grits or eggs for breakfast, slathered on sandwiches for lunch, or tossed with potatoes or pasta for dinner. Get the recipe >

Ramp Jam

We have celebrated chef Hugh Acheson to thank for this savory jam recipe starring the wild spring onions. It’s perfect with grilled sausages and hamburgers, pork chops or steak and eggs, or simply spooned on toast. Get the recipe >

Grilled Salmon With Green Olive and Ramp Beurre Blanc

Amped up with peppery ramps and briny cerignola olives, beurre blanc makes a creamy, velvety sauce for flame-kissed salmon fillets. Get the recipe >

Bacon and Ramp Vinaigrette

Grilled ramps and bacon add a smoky richness to this bright vinaigrette that’s wonderful drizzled over salads, swirled into soups, or spooned atop grilled meats. Get the recipe >

The post 8 Ramp Recipes That Scream Spring appeared first on Saveur.

This time of year, when asparagus floods the farmers markets, we can’t get enough of the bright, crunchy stalks. While decent asparagus is available year-round, the out-of-season stuff can carry a distinct cardboardy flavor, an unfortunate result of its long-distance voyage. In the springtime, however, with just a remnant of winter’s chill still in the ground, the stalks are loaded with flavor—grassy and complex, sweet and astringent.

In her iconic vegetable cookbook, The New Vegetarian Cooking for Everyone, Deborah Madison recommends looking for upright, firm stalks. The tips, which are the most delicate part, are the first to show signs of spoilage and, as Madison explains, “should be closed, compact, appearing neither excessively dry nor damp.” Stalks should be crisp, firm, and smooth, with little to no bruising or shriveling.

In Lulu’s Provençal Table, the late Richard Olney wrote of winemaker Lulu Peyraud’s treatment of wild asparagus, “no thicker than heavy twine,” and with a flavor that was “wild, a concentrated essence of asparagus with an exhilarating bitter edge.” Only the very ends of the rugged crop were tender enough to eat, so Lulu would either sauté them briefly in olive oil before adding them to an omelet, or blanch the whole stalks to serve as an elegant appetizer, drizzled with olive oil and salt. “Guests pick up a stalk,” she says, “bite off the tender tip, and discard the rest.”

Chef Kevin Johnson of The Grocery, a local favorite in Charleston, South Carolina, serves a mean rib eye, but the former vegetarian has become particularly renowned for his thoughtful vegetable dishes. In the spring, Johnson’s walk-in cooler is filled to the brim with asparagus, which he stores upright in a few inches of ice water, like freshly cut flowers. Johnson prefers using dry cooking techniques on asparagus (or even leaving it raw). Asparagus, he believes, “just tastes better when it doesn’t touch water,” which he feels washes away its “subtle, vegetal qualities.” Whether you’re in the classic blanch-and-shock camp or more inclined to skip the water à la Johnson, we’ve got you covered with our favorite asparagus recipes.

Morel and Asparagus Spaghetti

Asparagus shares top billing with another seasonal ingredient in this bright spring pasta dish: morels. You can use fresh or dried mushrooms, and a lemony parmesan cream sauce ties the whole thing together. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Skillet Asparagus

This quick and easy stovetop asparagus from celebrated Southern chef Edna Lewis is one of our most popular recipes of all time for a reason: it works every time. All you need is a skillet, a little butter, and the freshest asparagus you can find. Get the recipe >

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Mother’s Asparagus Luncheon Dish

Not only are we obsessed with the dainty, ladies-who-lunch name of this recipe, but we also can’t get enough of its comforting flavors. Asparagus is layered with creamy béchamel and sliced hard-boiled eggs, finished with a cheesy bread and cracker topping, and baked into the most glorious golden casserole. Get the recipe >

Asparagus Pakoras

For this springtime take on the beloved South Asian street food, asparagus spears are coated in light chickpea batter and fried until crisp and golden. Add a sprinkle of salt and a squeeze of lemon, then devour them hot. Get the recipe >

Spelt Salad With Asparagus and Quick-Pickled Rhubarb

Asparagus is briefly blanched to capture its sweetness, then tossed with butter lettuce, chives, fennel, radishes, ricotta salata, and pickled rhubarb. Bulked up with hearty spelt, it’s the grain bowl to end all grain bowls. Get the recipe >

Creamy One-Pot Asparagus Pasta

Asparagus pulls double duty in this one-pot wonder: The stalks are transformed into a green sauce along with arugula and peas, and the tips are sautéed with mushrooms for the topping. Get the recipe >

Asparagus Mint Slaw

Raw asparagus deserves your attention! Here, it’s shaved into ribbons and tossed with carrots, radishes, scallions, mint, and a red wine vinaigrette for a sensational salad. Get the recipe >

Chilled Asparagus Soup With Herbed Shrimp

Don’t toss the tough parts of the asparagus! The flavorful trimmings are perfect for soups like this springtime vichyssoise, which is topped with a colorful salad of asparagus tips, radishes, poached shrimp, and fresh herbs. Get the recipe >

Shaved Asparagus Salad With Garlicky Breadcrumbs

Ribbons of raw asparagus are dressed in a lively Roman-style vinaigrette—punctuated with umami-rich capers and anchovies—and topped with jammy soft-boiled eggs and crunchy sourdough breadcrumbs in this satisfying starter. Get the recipe >

Asparagus on Toast With Cream

Move over, avocado toast—there’s a new brunch favorite in town! Perched atop buttery toast and drizzled with cream, blanched asparagus makes for a simple and comforting meal—and is so much greater than the sum of its parts. Get the recipe >

Grilled Asparagus With Citrus-Beet Salad and Whipped Ricotta

A grill makes quick work of cooking asparagus and gives the vegetable a welcome whisper of smoke. While it makes an excellent side dish as is, this recipe ups the ante with garlicky salsa verde, citrus-marinated golden beets, and creamy whipped ricotta. Get the recipe >

Microwave Steamed Asparagus With Citrus and Oregano

The oft-misunderstood microwave is an excellent ally for quick and precise vegetable cookery—and New York City chef Andrew Carmellini agrees. He quick-steams asparagus in the microwave until tender, then completes the dish with orange segments, scallions, and oregano. Get the recipe >

Roasted Asparagus With Tahini Ranch

Asparagus shines when roasted in a hot oven—and before that summer heat kicks in, few techniques make for an easier dinner-party side dish. An herbaceous ranch-inspired tahini dressing (which can easily be prepared in advance) makes this simple preparation fit for entertaining. Get the recipe >

Smoked Trout With Grilled Asparagus-Dill Sauce

Charred, flame-kissed asparagus is the MVP in this recipe: it’s served whole alongside the stovetop smoked trout, as well as puréed into a verdant sauce with fresh dill and sorrel. Get the recipe >

Easy White Asparagus

Simple is best when it comes to preparing this treasured vegetable: Remove the tough, bitter peel, then simmer in a pot of water with salt, lemon juice, and butter until perfectly tender. Get the recipe >

Spring Pad Thai With Green Garlic, Asparagus, and Peas

Everything you love about Thailand’s national dish but updated with spring ingredients! Asparagus, green garlic, peas, and radishes play beautifully with the classic savory, tart sauce. Get the recipe >

Scrambled Eggs With Asparagus and Crab

It doesn’t get more elegant than these custardy, slow-scrambled eggs served in crab shells. They’re topped with plenty of sweet crabmeat, both green and white asparagus—blanched to perfection—and a snip of chives. Get the recipe >

Charred Asparagus and Egg Salad

Smoky grilled green and white asparagus are bulked up with hard-boiled eggs and tossed with fresh basil, buttery pine nuts, bright lemon, and nutty parmesan in this sophisticated side. It works just as well for a spring dinner party as it does a summer cookout. Get the recipe >

Grilled Calçots and Asparagus With Romesco Sauce

Asparagus joins another peak-season ingredient in this springtime dish from celebrated chef José Andrés: calçots, or Spanish green onions. They’re cooked together on the grill, then served with the smoky-sweet sauce of charred tomatoes and red peppers known as romesco. Get the recipe >

Sallad på Rostade Grönsaker (Grilled Vegetable Salad)

This versatile recipe comes to us from a Swedish writer’s Midsummer dinner menu. It calls for grilling asparagus along with beets, eggplant, cauliflower, and fennel, tossing everything with lemon juice and zest, and serving warm. Get the recipe >

Roasted Morel-Rubbed Chicken With Charred Lemon, Asparagus, and Potatoes

Asparagus is roasted right alongside the whole chicken, flavored with ground dried morels in this showstopping spring main. Charred lemons and crispy potatoes round out the earthy entrée. Get the recipe >

Barigoule of Spring Vegetables

Crisp spring vegetables—think pencil-thin asparagus, baby carrots, snow peas, and more—meet a delicate, vanilla-scented broth in this light and bright Provençal classic. Get the recipe >

Chilled Macadamia Gazpacho With Cured Asparagus

Asparagus is quick-marinated in a spicy-sweet cilantro-lime vinaigrette for the topping of this creamy cold soup. Get the recipe >

Spaghetti Alla Primavera

This iconic spring pasta dish from New York City’s legendary Le Cirque wouldn’t be complete without asparagus. It’s teamed with more seasonal vegetables—broccoli, peas, zucchini, tomatoes—and a rich parmesan cream sauce for an ultra-satisfying supper. Get the recipe >

The post 24 Asparagus Recipes That Taste Like Pure Spring appeared first on Saveur.

Fresh corn masa is a dough made from dried field corn that has been soaked in an alkaline solution, cooked, and ground—a process known as nixtamalization. It is a primary ingredient in the cuisines of Central America and is used to make a plethora of dishes, including tamales and tortillas, which might call for a coarser or more finely ground masa depending on the style. It can be a bit of a project to make fresh masa at home, but it can often be found in Mexican or Central American markets. If you have a local tortillería, they’ll often sell you the fresh stuff by the pound, and some retailers, including Tortillería Nixtamal, offer shipping for online orders. Fresh masa turns quickly, so use it within the first 48 hours of purchase. Masa harina, which is a dried, shelf-stable version, is often a suitable substitute (and some recipes are formulated specifically for it), but be prepared to adjust the texture of the dough with more or less liquid, and expect a less fluffy and flavorful final product. If substituting, look for a high-quality masa harina like those from Masienda.

Tamales de Chipilín

Native to Central America and Southern Mexico, chipilín leaves impart a grassy and earthy flavor into the dough, which is perfectly balanced with salty queso fresco and a quick homemade salsa roja. Get the recipe >

Sopa de Chipilín With Masa Dumplings

Soup and dumplings occur in just about every cuisine. This simple rendition of the classic pairing features a broth naturally thickened with starchy field corn and punctuated by soft, cheese-filled dumplings. Get the recipe >

Pozol de Cacao (Chocolate Corn Drink)

If you’re looking for a comforting and nourishing twist on a chilled chocolate beverage, look no further. Thickened slightly with fresh masa, pozol de cacao will leave you pleasantly surprised at how refreshing it can be. Be sure to source the highest-quality chocolate you can for the best taste and texture. Get the recipe >

Bean Dobladas With Amaranth and Onions

In the same vein as quesadillas, these folded pockets of masa dough are stuffed with stewed black beans and griddled until golden. They’re perfect for group gatherings as quick bites to snack on and are best eaten warm from the pan. We recommend forming and cooking them in an assembly-line fashion, with one batch being served as the next is cooked. Get the recipe >

Blue Corn Pellizcadas With Salsa and Queso Fresco

Made from heirloom blue corn masa, the miniature bowl shapes can hold a variety of salsas and cheeses. If you’re unable to find blue corn masa at your local grocer, classic yellow corn masa will do the trick. Get the recipe >

Tamales y Frijoles

These meatless tamales encase blue corn masa and black beans inside banana leaves. Lean yet satisfying, they’re best served with homemade charred tomato and chile salsa. Get the recipe >

Shredded Beef Empanadas

Portable and crunchy, these empanadas are best eaten while still hot and crispy after a quick, shallow fry. Get the recipe >

Homemade Masa

Many restaurants make their own masa, and now you can, too! While the process is time-consuming, you’ll really taste the difference in your next batch of homemade tortillas or tamales. Get the recipe >

Corn Tamales With Tomatillo Salsa

Consider these tamales a blank slate for a myriad of fillings; whether braised meats, stewed beans, or loads of cheese, they’re a perfect choice for feeding a large crowd. To save time, we recommend prepping them ahead of time and steaming them close to serving. Get the recipe >

Caldo de Cabeza de Pescado Con Chochoyotes (Fish Head Soup With Masa Dumplings)

This rustic Yucatecan soup transforms humble fish scraps into a rich, aromatic broth, infused with citrus, guajillo chiles, and epazote. Topped with tender masa dumplings known as chochoyotes, it’s a comforting dish rooted in tradition and resourcefulness. Get the recipe >

Pastelitos de Hongos (Mushroom Pastelitos)

These Salvadoran pastelitos, filled with sautéed mushrooms and tender vegetables, are a beloved street food and are perfect for feeding a crowd. Adapted from The SalviSoul Cookbook by Karla Tatiana Vasquez, this recipe features a subtly sweet corn masa dough enhanced with chicken bouillon powder for added umami. Feel free to substitute with vegetable bouillon powder for a vegetarian or vegan option. Get the recipe >

Texas Chili

It’s safe to say Texans are fiercely proud people, especially when it comes to some of the state’s best-known dishes. Beyond barbecue, few dishes are as highly regarded as Texas chili. While each household might have its own version, the general rule is this: Let the chiles and the beef be the star, and never add beans. We love this version that uses masa harina as a thickener, as it lends a velvety texture after the mixture has slowly cooked for several hours. Get the recipe >

Tustacas de Chocolate

This recipe comes from one of SAVEUR’s favorite bakers, Bryan Ford. Masa harina provides the base for these crunchy cookies, which are coated with panela, a type of raw cane sugar. The dough is infused with a bit of cocoa powder for a touch of bitterness, and a mixture of farmer cheese, butter, and sour cream provides a hit of richness. These cookies perfectly pair with a cup of coffee, tea, or a refreshing horchata. Get the recipe >

Ayocote Bean Tlacoyos

​These rustic Mexican street snacks feature earthy and creamy ayocote beans mashed with epazote and cumin, encased in fresh masa, and griddled until crisp; topped with salsa, diced onion, and queso fresco, they offer a hearty, plant-based bite. If you’re unable to find ayocote beans, standard black beans will do in a pinch. You can source fresh or dried epazote at your local Latin grocery store, but can also substitute Mexican oregano. Get the recipe >

Puffy Chicken Tacos

If you’ve been to San Antonio, it’s likely that you’ve seen these deep-fried versions of tortillas, which are a staple of the city’s Tex-Mex cuisine. If you don’t eat chicken, feel free to swap out the filling for another protein. Pork, beef, or stewed beans would all benefit from the same treatment. Get the recipe >

Chocolate Chess Pie With Cornbread Crumble

Now that you’ve got some masa harina on hand, satisfy your sweet tooth with this twist on the classic Southern dessert. Get the recipe >

Gorditas Zacatecanas (Zacatecan Baked Masa Cakes)

Translated to “little fat ones”, these gorditas forgo the classic method of pan-frying in oil for a lighter twist: Baking on a sheet tray cuts down on oil and makes for easier cleanup. Get the recipe >

Pupusas Con Curtido (Masa Cakes With Spicy Slaw)

Rich and filling, Salvadoran pupusas are one of our go-tos when cooking with fresh masa. They can be stuffed with meat, beans, cheese, or a combination of the three, and the curtido comes together quickly to provide a bright, tangy crunch. Get the recipe >

The post 18 Exceptional Recipes That Make the Most of Masa appeared first on Saveur.

Whether you’re a superfan, a fair-weather fan, or simply a fan of snacks, Super Bowl Sunday is a big day for eating. And because watching the big game is usually a group effort, it’s the ideal setting for endless amounts of appetizers and shareable main dishes. We’ve rounded up some of our very favorite recipes that will please all participants, from classic Buffalo wings to crab dip and spicy green chili with chicken and white beans. So fire up the smoker, the slow cooker, or your air fryer and get ready for all things smoked, crispy, and slow-cooked because Super Bowl Sunday is for serious snacking.

Kill City Chili

Curry powder is the stealth ingredient in this beef and kidney bean chili from ’90s cult teen magazine Sassy, of all places. It appeared in the “Eat This” column in the February 1992 issue as a recipe courtesy of comic strip character Weasel. Get the recipe >

Jerk Chicken Wings

Are your stove and oven already spoken for on Super Bowl Sunday? We’ve got you covered with these smoky, juicy jerk chicken wings. Start them in the slow cooker, then finish them in the air fryer to get that crispy-skinned finish. Get the recipe >

Cheesy Artichoke Dip With Preserved Lemons and Harissa

Take hot artichoke dip for a Moroccan-inspired spin by adding ras el hanout, fresh herbs, and preserved lemon. The result? A crowd-pleasing appetizer that not only delights but also surprises your guests. Get the recipe >

Pimento Cheese Burgers

Skip the ketchup and mustard and slather your burger patties with pimento cheese instead. The creamy, spicy spread with cheddar, pimentos, and mayo is the ideal partner for charred beef. Get the recipe >

Pimento Cheese 

This version of the classic Southern spread packs a real punch thanks to the addition of garlic aioli rather than the usual mayo and cream cheese. A touch of Sriracha also dials up the heat. Get the recipe >

Texas Chili 

It’s all about the meat in this hearty chili from native Houstonian Carter Rochelle—no tomatoes or beans allowed. The addition of beef suet and a sprinkling of instant masa give the stew its distinctive flavor. Get the recipe >

Detroit-Style Pepperoni Pizza

Tangy pickled peppers balance out the richness of the crispy pepperoni, aka the most iconic Detroit pizza topping, in this perfect pan pie from bread guru Peter Reinhart. Get the recipe >

The Original Nachos

Legend has it that this iconic snack was invented at the Victory Club in the Mexican border town of Piedras Negras in 1943. One night, some U.S. Army wives showed up when the kitchen was already closed, so maître d’ Ignacio “Nacho” Anaya threw together a quick snack: fried tortilla pieces topped with melted cheese and pickled jalapeños. Get the recipe >

Football Sandwiches

The recipe for these ham and Swiss sliders dripping in poppy-seed-butter sauce comes to us from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. As she puts it: “They may not seem like much, but they can move a grown man to his knees!” Get the recipe >

Hot Onion ‘Soufflé’ Dip

Nothing says game day like a hot dip, and this one has all the right components: onions, cream cheese, parmesan, and mayonnaise. It’s a four-ingredient winner that is baked until hot and golden brown, ideal for scooping up with Fritos or tortilla chips. Get the recipe >

Ohio Nachos

Swap out tortilla chips for potato chips in this deliriously good riff on nachos that’s straight out of Ohio. Our favorite version comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Get the recipe >

Jalapeño Poppers

The classic jalapeño popper recipe (a whole green chile, filled with cheese and then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. It’s also a classic bar snack that can’t be beat for its excellent combination of spice and deep-fried crunch. Get the recipe >

Frito Pie 

Whether you know it as Frito pie or a “walking taco,” this crunchy creation is always a hit. Corn chips are mounded high with chili, cheddar, onions, sour cream, and sliced jalapeños, right inside the Fritos bag. It’s efficient, hearty, and the ideal dish for a crowd on game day. Get the recipe >

Danger Dogs

The smell of a Danger dog—also known as a Sonoran hot dog, Tijuana dog, or, in Los Angeles, a Dodger dog—is irresistible. Hot dogs are wrapped in bacon and browned, then smothered with a mixture of peppers and onions. Get the recipe >

Black-Eyed Pea Cornbread

Stuffed with black-eyed peas, sausage, and cheddar, this hearty cornbread was the standout dish at a tailgating party food writer Carolynn Carreño attended at the University of Mississippi. Closer to a breakfast casserole, the dish achieves its custardy, pudding-like texture with buttermilk and creamed corn. Get the recipe >

Deviled Eggs 

These classic hors d’oeuvres are welcome at all gatherings, from Easter brunch to the coffee table during the Super Bowl. Mustard and vinegar provide the devilment for a flavorful bite, particularly when topped with a scattering of scallions and paprika. Get the recipe >

Classic Guacamole

This is a snacking mainstay, but there’s always room for improvement. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe >

Lazi Chicken Wings

These spicy wings are based on a classic Sichuan dish in which golden chunks of chicken are tossed with spices and presented atop an intimidating bed of fried chilis. In this recipe, Jing Gao, founder of chili crisp brand Fly By Jing, uses bone-in wings that are coated with mala spice mix then tossed with a heady mix of fried chilies, Sichuan peppercorns, and spicy peanuts. Get the recipe >

Fire Crackers

Saltines get a major flavor infusion in this classic Southern snack, and it couldn’t be easier. Combine the crackers with oil and your fave seasoning mix, and let them marinate overnight. Toast them in the oven until golden and crispy, then consume by the handful. Get the recipe >

Hanky Pankys

A Cincinnati favorite, these oddly craveable hot canapés combine Velveeta, liquid smoke, and sausage, toasted atop pumpernickel or rye breads. They’re not quite a meal but they’re certainly a hearty appetizer that pairs perfectly with football. Get the recipe >

Charcuterie Board

An artfully arranged platter of meats—smoked, cured, or spiced—and cheeses is always a crowd favorite, particularly when grazing is the main dining mode. Here’s our guide to building a well-rounded board that will appeal to all your guests. Get the recipe >

Sautéed Onion and Yogurt Dip 

This is a fresher, lighter version of the tried and true onion dip (and it certainly doesn’t come in a can), combining shallots, scallions, and chives with creamy yogurt and tangy sumac. Serve with wedges of fluffy pita or crunchy vegetables. Get the recipe >

Mozzarella Sticks

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer, best served with marinara on the side. Get the recipe >

Buffalo Chicken Rillettes With Schmaltz Toasts

This party snack from Eric W. Bolyard of Compagnie NYC keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Do not skip the rich, crispy schmaltz toasts, which take this dip up a level. Get the recipe >

Mozzarella in Carozza (Italian-Style Fried Cheese Sandwiches)

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe >

Pigs in a Blanket with Herbed Mustard Dipping Sauce

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe >

Grilled Corn and Ricotta Dip

In this take on cheese dip, grilled sweet corn is tossed with a healthy dollop of milky ricotta, aromatics, and herbs, then baked until it’s bubbling and brown. Get the recipe >

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe >

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses (the more cheeses the better, in our opinion). The tangy sour cream added at the end brings it over the top. Get the recipe >

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in this spicy pimento cheese-topped sliders from Louisville chef Edward Lee. Best served with dill pickles and a crisp beer to cut through the richness of cheese and beef. Get the recipe >

Cincinnati Chili

Chili powder, cinnamon, and celery seed are just a few of the spices that go into this deeply flavored Cincinnati-style chili that can be prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans).  It’s a Midwestern classic for a reason. Get the recipe >

Buffalo Wings

They might as well be proclaimed the official football snack, as they’ve become almost synonymous with football snacking at this point. This recipe is based on the wings at Anchor Bar, the buffalo bar credited with starting the whole thing. Get the recipe >

Green Chili with Chicken and White Beans

This quick tomatillo-based green chili stew tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Get the recipe >

Our Readers’ Favorite Fried Chicken Recipe

Simply seasoned, with a thin, crisp coating and tender, juicy meat, the fried chicken from Charleston, South Carolina’s now-closed Martha Lou’s Kitchen is some of the best we’ve tasted. Get the recipe >

Beer Cheese Soup

Beer and cheese are football staples, so why not just combine them? This particular recipe has a strong cheddar-based foundation that’s then topped with piquant Gorgonzola for a more complex version of a hearty favorite. Serve it with crusty bread and more beer for a true Super Bowl win. Get the recipe >

The post Our Most Mouthwatering Recipes for Super Bowl Sunday appeared first on Saveur.

We often think of summer as the high season for homemade ice cream, but really, would anyone ever turn down a scoop (or two)? Frozen desserts have been around for centuries, and once old-school hand-cranked churns gave way to more compact countertop versions, which skip the potential inconveniences of ice and rock salt, it’s been pretty simple to make ice cream—and frozen yogurt, gelato, and sorbets—in small batches right at home. 

If you think you’re not brave enough to try making your own ice cream, listen to the wisdom of author and ice cream expert Max Falkowitz. “The truth is that making ice cream is really easy,” he says. While he admits that figuring out which machine to buy can be a big psychological hurdle, once you add yours to your countertop, it’ll be just like a microwave or toaster oven. In other words, you’ll use it. A lot. 

Can a home ice cream maker achieve the same quality and flavor you find at exclusive scoop shops? Without a doubt. And making your own ice cream is also fun, says Jessie Scarola, owner of Vanilla Jill’s ice cream and Elegant Elephant Fine Foods in Eugene, Oregon. “Home ice cream making is just so much more forgiving than commercial production,” she adds. “It’s easy to make at home, and you know, homemade is always best.”

Falkowitz agrees: “Most home ice cream recipes are pretty foolproof,” he says since you get to control what goes in and what doesn’t. Once you’ve made a few batches, you’ll get a feel for it, and then you can start messing around with flavors and add-ins. If you make a few mistakes as you perfect your technique, no matter, he adds: “Even bad ice cream is better than most other things.”

• Best Overall and Best Value: Cuisinart Frozen Yogurt and Ice Cream Maker
• Best for a KitchenAid Mixer: KitchenAid Stand Mixer Ice Cream Attachment
• Best Splurge: Breville Smart Scoop Ice Cream Maker
• Best for Soft Serve: Cuisinart Soft Serve Ice Cream and Slushy Maker
• Best Non-Electric: Chef’n Sweet Spot Ice Cream Maker

A Few Things to Keep in Mind

Size

Though single-serve and quasi–industrial size electric ice cream makers can be found on the market, most home ice cream makers are in the 1- to 2-quart range.

Design and Look

All of the ice cream machines we discuss here are designed to look good on the countertop. You’ll find classic white models and stainless finishes, plus fun, bold colors to match your kitchen décor.

Freezing Mechanism

Ice cream needs to be frozen somehow, and thus all countertop ice cream makers rely on either old-fashioned added ice, a freezer bowl, or a self-contained freezer. Self-contained ice cream makers with their own compressors are certainly an option, but they come with a hefty price tag, so they may not be a beginner’s first option.

Kid-Friendly Options

If novelty and fun are important—or you’re looking for a device to use with kids—a soft-serve ice cream maker might be just what you’re looking for, emulating the commercial experience right down to the mix-ins. 

Our Top Picks

Best Overall & Best Value: Cuisinart Frozen Yogurt and Ice Cream Maker

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This takes the top slot in both categories, thanks to Cuisinart’s quality and thoughtful design. Almost everyone who uses it loves it, and the price is reasonable. This machine, which relies on a freezer bowl, is a Falkowitz favorite for many reasons, including its simplicity. “There’s like, one moving part,” he says, “and very little that can break.” Plus, the design offers easy access at the top of the bowl, which is crucial once the churn has done its work. “You’re in a race against time when the ice cream is finished turning,” says Falkowitz, “because it’s going to start melting really fast while you’re trying to get it into the container.” Get past the minimal inconvenience of having to freeze the bowl in advance by keeping the bowl frozen all the time, or at least being sure to pop it in the freezer the night before you plan on making a batch. With that little bit of planning and about 20 minutes on the counter, you’ll be rewarded with a homemade quart of ice cream to share. Gift-wrap this Cuisinart with a good ice cream recipe book and it’s a best-bet present for the novice—practically foolproof. 

Best for a KitchenAid Mixer: KitchenAid Stand Mixer Ice Cream Attachment

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If you already own a KitchenAid mixer and want to start experimenting with homemade ice cream without adding to your countertop appliance array, this special freezer bowl is a great acquisition. This is the machine that Scarola started on at home before she took on commercial batches at Vanilla Jill’s. Freeze the bowl overnight, attach it to the mixer, start at a slow churn, add your ice cream base, and in less than half an hour, you’ll have two quarts of homemade ice cream. Assembly can be tricky for some: As with many KitchenAid accessories and the strength of the mixer’s motor, you have to be certain everything is put together correctly before turning it on. You’ll also want to plan how to add your ice cream base as the bowl is moving, pouring around the mixer head, but if you’re attuned to the way your KitchenAid works that will come naturally.

Best Splurge: Breville Smart Scoop Ice Cream Maker

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If you want something that’s self-contained—no freezer bowl required—and are willing to spring for the extra expense of a countertop ice cream freezer, this Breville choice offers the best features, including controlled temperature that allows the user to decide how hard the finished ice cream will be. It’s not the thriftiest option, and it does have a larger countertop footprint, but this maker allows for more impromptu desserts. Just be certain to use a reliable ice cream recipe and follow Breville’s instructions.

Best for Soft Serve: Cuisinart Mix It Soft Serve Ice Cream Maker

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Cuisinart’s novel soft-serve ice cream maker requires a bit less planning, as the ice cream you’re making in its freezer bowl is meant to be eaten fresh out of the machine. In other words, it’s not cured before serving, so you’re not battling with the one element Falkowitz notes is so often overlooked in ice cream making: speed from churn to pint. As a bonus, it also allows you to add mix-ins as you serve. Fun.

Best Non-Electric: Chef’n Sweet Spot Ice Cream Maker

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This ice cream maker operates on the same principle as rolled ice cream, which has its roots in Asian and Middle Eastern cultures—no electric churning required. It makes just a few servings, but it does so almost instantly. Spread your ice cream base out over the pre-frozen surface, scrape it up in rolls, and voila! Just remember that you still have to work from a recipe with the right proportions of fat, sugar, and flavor, because that’s what makes ice cream so creamy and soft.

Ask the Experts

How long does it take to make ice cream in an ice cream maker?

Whether you opt for a self-contained machine with its own compressor or one that relies on a freezer bowl, an irresistible batch of homemade ice cream can be churned up in about 20 to 30 minutes. A soft-serve machine is quicker on the counter, but that’s for instant eating. In almost all cases, you’ll want to be sure you start with a good recipe that uses the right proportions and have your base mixed, melded, chilled, and ready to go before you start. Do you have to chill it overnight? That’s up for debate, says Falkowitz, who adds that while overnight chilling “is not strictly necessary, it just does something to the flavor.” 

Prep is important when making homemade ice cream, but don’t let that scare you off. It’s no more trouble than chilling a pie crust before rolling it out. Scarola likens freezing the work bowl to the process of making whipped cream: “You want it to whip up quicker, right, so you chill the bowl and mixers first.” Same with the ice cream maker bowl: Just freeze it in advance.

The bottom line is that homemade ice cream is well worth the effort, and certainly not the Olympic undertaking you might think. “Really,” says Falkowitz, “if you can make box brownie mix, you can make ice cream.” Grab your spoon and your sprinkles — it’s time to get started.

The post The Best Ice Cream Maker Is Also the Simplest appeared first on Saveur.

When it comes to desserts, nothing says “summer” quite like ice cream. Cold, creamy, and satisfying, the quintessential sweet treat can’t help but conjure memories of childhood. But there’s no need to wait for the nostalgic jangle of an approaching ice cream truck to satisfy your cravings; with all the excellent, artisanal ice cream options available in stores these days, you’ll likely be more satisfied just serving yourself. With that in mind, we asked some of our favorite ice cream experts—Michael Palmer, CEO and owner of McConnell’s, Christina Seid, owner of Chinatown Ice Cream Factory, and Tyler Malek, co-founder of Salt & Straw—to share their go-to ice cream scoop. The overarching pick: Zeroll’s 1020 Original Ice Cream Scoop. Read on to find out why it’s considered the best ice cream scoop among pros and to get the scoop on a few other prime options.

• Best Overall: Zeroll 1020 Original Ice Cream Scoop
• Best Value: OXO Good Grips Stainless Steel Ice Cream Scoop
• Best Design: Belle-V Ice Cream Scoop
• Best Functionality: Midnight Scoop Stainless Steel Ice Cream Scoop
• Best Durability: Sur La Table Stainless Steel Ice Cream Scoop

Our Top Picks

Best Overall: Zeroll 1020 Original Ice Cream Scoop

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Material: Aluminum Alloy | Capacity: 2 ounces | Dishwasher Safe: No

Why we chose it: A classic scoop that easily cuts through hard ice cream, and is warmed by the palm of your hand.

There was no debate among our experts over the superiority of this scoop, and with good reason. For starters, it’s been available since 1933, and the patented design featured a conductive fluid in the handle that warms to roll the ice cream, rather than compress it. While there are a lot of more intricate options out there—think: fancy triggers and creative shapes—the Zeroll “provides the perfect ergonomics and a sharp, even blade that cuts through the ice cream,” says Malek. What more could you want?

Best Value: OXO Good Grips Stainless Steel Ice Cream Scoop

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Material: Stainless Steel | Capacity: 1.6 ounces | Dishwasher Safe: Yes

Why we chose it: A nonstick handle gives extra traction when scooping, while the pointed shape makes it easy to get every last bite from the corners of the carton.

If you’ve got fidgety hands, the OXO Good Grips Stainless Steel Ice Cream scoop is the scoop for you. It features a pointed tip that easily scoops ice cream and flat edges designed to reach deep into the crevices of any container to collect every last bite. The comfortable, nonstick grip is easy to hold and helps position your hand for a tight grip with minimal effort and strain. Sturdy and heavy, this scoop gives you great leverage.

Best Design: Belle-V Ice Cream Scoop

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Material: Stainless Steel | Capacity: 3 ounces | Dishwasher Safe: Not recommended

Why we chose it: An heirloom-quality scoop that’s as beautiful as it is easy to use.

With its angled head and unique shape, Belle-V’s Ice Cream Scoop is beautiful, durable, and highly functional. Made of hand-polished stainless steel, it has a weighted sculpted handle and spade-shaped leading edge to easily scoop and access tough-to-reach areas. Adds Palmer: “It’s great for showing off your scooping prowess at a summer ice cream party.” Your guests are sure to be impressed.

Best Functionality: Midnight Scoop Stainless Steel Ice Cream Scoop

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Material: Stainless Steel | Capacity: 3 ounces | Dishwasher Safe: Yes

Why we chose it: The shape of the scoop and handle are designed to relieve pressure on the wrists when scooping hard ice cream, while turning heads around a tub of ice cream.

You can’t put a price on quality, and the Midnight Scoop allows you to utilize your arms and shoulders to ergonomically dig into the ice cream for maximum scoopage. The curved handle is specially designed to plow through ice cream, and the spear-shaped front is capable of piercing rock-hard surfaces. It’s no wonder, then, that this scoop was featured as one of Oprah’s favorite things.

Best Durability: Sur La Table Stainless Steel Ice Cream Scoop

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Material: Stainless Steel | Capacity: .5 or .37 ounces | Dishwasher Safe: Yes

Why we chose it: A precise option for ice cream that doubles as a multi-functional tool in the kitchen.

The Sur La Table Stainless Steel Ice Cream Scoop is built to last, and frankly, we expect nothing less from the purveyor of luxury cookware. Made of sturdy stainless steel, the scoop comes equipped with a handy spring lever to serve up optimum-sized, picture-perfect portions every single time. It works wonders for ice cream, but can also be used for cookie dough, muffins, and meatballs. The possibilities are endless.

Features to Keep in Mind When Shopping for Ice Cream Scoops

Solid vs. mechanical vs. heated

The simpler the scoop, the better. Mechanical ice cream scoops often break, while heated scoops are considered a hoax by many insiders. “Even if [heated scoops] did work, they’d just melt ice cream instead of properly scooping it,” says Malek. He also cautions against using a scoop with a pointy tip. “It can lead to major wrist injury when it twists out of control on you.”

Handle design

Whether the handle is metal or rubber, the most important thing to keep in mind is a tight grip. “Make sure the handle fits nicely in your hand and doesn’t wiggle or twist,” says Malek.

Material

Throwing a party? If you’re going to be scooping a lot, Palmer advises using a solid, single-piece cast aluminum scoop, like the Zeroll.

Ask the Experts

Q: Why did my ice cream scoop turn black?

According to Palmer, this can happen when an aluminum scoop gets oxidized. “It’s just a superficial tarnish,” he says. “Take a clean dish towel with some vinegar or Bar Keepers Friend and your trusty scoop will look brand new in no time.” Malek assures us that discoloration is totally common. “If anything, it proves that you’ve got some ice cream street cred,” he says.

Q: What’s the best way to clean an ice cream scoop?

Because most scoops are either cast in aluminum or stainless steel, Malek recommends steering clear of the dishwasher. “I always hand-wash my scoops to ensure they’re not damaged and keep a nice long life,” he says. Both Seid and Palmer suggest cleaning with water and mild dish soap.

Our Take

Whether you’re scooping dozens of scoops at a party or simply making yourself a cone, the right ice cream scoop will save you (and your wrist) from stress. Our favorite, the Zeroll, is ergonomic to relieve stress on the hand and wrist during repetitive movement, the most important feature in an ice cream scoop in our opinion. Others, like OXO’s scoop, have a sturdy, flexible rubber grip for those who need a little more traction while scooping. Regardless of quantity, these are the scoops to get you through summer, no matter how cold the ice cream or arduous the task.

The post The Best Ice Cream Scoop Is an Under-$20 Classic appeared first on Saveur.

While bread may be the first use that comes to mind, there’s more to a great serrated knife than just slicing through sourdough. While chef’s knives are great for chopping and dicing, when it comes to slicing, especially with softer foods, a serrated knife has a distinct advantage.

Its magic lies in its individually pointed teeth, which act like a saw when used in a gentle back-and-forth motion, gliding through thick crusts and slippery tomato skins with ease. Because of the serration, bread knives are ideal for soft, spongy foods that might otherwise flatten under the pressure of a chef’s knife (such as bread, tomatoes, and cakes), and also for cutting through thick-skinned veggies and fruits (such as watermelon and squash) without requiring much force. Plus, with proper maintenance, a good serrated knife should last you over a decade, and with minimal need for sharpening.

We asked a few seasoned chefs their top picks for the best bread knives on the market and ranked them according to value, versatility, craftsmanship, performance, and budget. Here’s everything you need to know before investing in a new blade.

• Best Overall: Shun Sora Bread Knife
• Best Value: Victorinox Swiss Army Serrated Bread Knife
• Best On A Budget: Mercer Culinary Millennia Bread Knife
• Best Versatility: Global Classic Bread Knife
• Best Offset: Shun Classic Bread Knife
• Best Performance: Dalstrong Frost Fire Series Bread Knife
• Best Curved: Opinel Curved Bread Knife

Features to Keep in Mind

Shape

When it comes to shape, it’s all about personal preference. Blade shape can vary from curved to straight, and handle shapes can vary as well; some, for example, are offset so that your hand doesn’t knock into the cutting surface with each pass of the blade. Curved blades allow for a rocking motion when cutting fruits and vegetables, while a pointed edge helps pierce through tough bread.

Length

“The most common length is 9 or 10 inches because it allows the chef to cut everything from ripened tomatoes to a loaf of bread,” says Dimitri Viaud, Executive Chef at Mille Feuille Bakery in New York City. “The bigger the bread, the longer the blade will need to be,” he says, so a blade of at least 9 inches should work for most loaves.

Sharpening & Maintenance

Most knives are not dishwasher safe, bread knives included, so it’s always best to hand-wash them to preserve their sharpness. Chef Christos Bisiotis, former Executive Chef at Avra Madison and Estiatorio Milos in New York City, recommends drying them properly, oiling them, and maintaining sharpening as often as possible. Due to the irregularity of the blade, it’s usually best to bring your serrated knives to a professional sharpener, who probably has a machine that can make quick work of the job.

Another thing to consider is the type of cutting board you’re using. “A wooden or plastic cutting board is great and it’s what most chefs use,” says chef Anthony Caturano, owner of four Massachusetts restaurants, including The Blue Ox and Tonno Gloucester. Caturano warns that hard surfaces like stone or glass can damage the blade or cause it to lose its edge more quickly.

Our Top Picks

Best Overall: Shun Sora Bread Knife

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Ask any chef about their favorite bread knife and the Japanese cutlery company Shun is bound to come up. It’s an absolute favorite for chef Caturano: “I’ve had my Shun knife for 10 or 11 years, and it’s as sharp as the day I bought it,” he says. “A serrated bread knife is pretty versatile. It’s my go-to knife for cutting tomatoes, especially fine diced. I also use it to cut tougher things, like butternut squash and pumpkin.”

Featuring wide, low-frequency serrations, the 9-inch blade of the Shun Sora bread knife provides a smooth, precise cut. Since the serrations are angled front and back, you can easily slice through tough bread or veggies using both forward and backward strokes. It’s also lightweight and durable.

Best Value: Victorinox Swiss Army Serrated Bread Knife

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Chef Christos Bisiotis recommends the Victorinox Swiss Army because of the “nice balance of the handle and blade. Who can deny that light handle?” At under $40, it’s also a great value. Featuring a curved blade with a serrated edge, the non-slip, ergonomic Fibrox handle offers ample knuckle clearance while slicing through crusty breads and hard-skinned vegetables. Made in Switzerland, this 10.25-inch bread knife weighs only 4 ounces, making it one of the lightest in the roundup, too.

Best on a Budget: Mercer Culinary Millennia Bread Knife

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Mercer Culinary’s bread knife features a high-carbon Japanese steel blade and ergonomic handle made from durable rubber-like plastic. The 10-inch-long serrated edge makes quick work of even the largest loaves, while the textured finger points provide slip resistance. Dimitri Viaud, executive chef at Mille Feuille Bakery in New York City, says this is one of his top three favorite bread knives: “Let’s be honest, not a lot of professionals want to spend more than $50 for ‘just a bread knife.’ This Mercer, in my opinion, is the best compromise. It doesn’t require a lot of maintenance or sharpening due to its high-carbon steel, and the handle is well-balanced with a good grip. It’s a mix of plastic and rubber that prevents slipping, which makes it easier to use, especially when slicing veggies.” It also happens to have more than 10,000 five-star reviews on Amazon, and at less than 20 bucks, it’s an easy investment.

Best Versatility: Global Classic Bread Knife

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Another favorite brand pick for chef Caturano is the Japan-based company Global. “They have a cool look to them and a lot of chefs use them,” he says. While the 9.5-inch version is beloved by many for its grip and versatility (so much so that it’s entirely sold out online), the available 8.5-inch version is just as good.

Manufactured using a method inherited from the Samurai sword, the modern design features a signature dimple pattern on the handle to improve grip, while the stainless-steel blade is ice-tempered, hardened to 56-58 on the Rockwell scale, and sharpened by a ceramic water sharpener and whetstone. The steel handle is hollow and filled with sand for extra weight, a unique approach that makes for a particularly well-balanced knife.

Best Offset: Shun Classic Bread Knife with Offset Handle

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Shun’s Classic 8.25-inch bread knife features an offset handle with a a steel-core blade that glides easily through bread, veggies, and even tender deserts such as angel food cake. The offset position of the handle allows for additional clearance (so your knuckles aren’t constantly knocking into the cutting board), and the blade features a premium hardness to help maintain its razor-sharp edge. A top pick of chef Bisiotis, the Shun Classic is not only impeccably made, it’s also versatile: “You can simply take it everywhere. It’s light, it cuts really well and it’s chic. Chefs love their toys—for me, this is one of them.”

Best Performance: Dalstrong Frost Fire Series Bread Knife

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Chef Viaud calls the Dalstrong Frost Fire Series 8-inch bread knife his top pick. The ergonomic design features a “very good handle and grip,” he says, making it “light and very well balanced. The blade is thick and sharp,[and the pointed serration is perfect for heavy duty uses.” It’s great for cutting through “sourdough toast or any type of bread with a hard crust, and the TPI (teeth per inch) makes the cut easier with fewer crumbs.” Plus, it’s still relatively affordable at $80.

Featuring a scalpel-like sharpness, the 7-level high-carbon, high-chromium steel is sandblasted for a frosted look that enhances its non-stick properties. The handle is made of white resin and enclosed in an aluminum mesh designed to improve durability.

Best Curved: Opinel Curved Bread Knife

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Lightweight and efficient, the Opinel curved bread knife is an affordable and elegant addition to your knife rack. The serrated 8-inch blade is made in France (and assembled in Portugal) from anti-corrosive stainless steel. Sophie Couche, project manager of Four & Twenty Blackbirds Bakery in New York City, says the Opinel curved bread knife is one of her top picks. It’s “good for at-home use, long lasting, affordable, and looks nice,” she says. Opinel has been making timeless knives in France for more than 100 years, and you’ll be delighted to show this one off on your kitchen counter.

Ask the Experts

How long should a bread knife last?

According to chef Bisiotis, “If you take care of things and you want them forever, you might be able to keep them forever; a bread knife with proper care could last for up to 15 years.” But it all depends on the quality of the knife to begin with, and how well you maintain it. Wash by hand, dry immediately, and sharpen as necessary to keep the blade and handle in tiptop shape.

What’s the best way to sharpen a serrated blade?

Chef Bisiotis prefers to use a round ceramic hone: “I gently pass it through each serration. It works!” he says. It can be time-consuming, though, and the finesse required might lead to mistakes and possible injuries for less experienced home chefs. Chef Caturano recommends foregoing the DIY approach and visiting a pro instead: “There are professional companies out there with machines that can sharpen the serrated edge for you,” he says, which will save you time (and your fingers!).

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