We’ve been readers of Saveur since the magazine began decades ago. They’ve produced many cookbooks, introducing us to what home cooks make around the world, as opposed to what restaurant chefs make around the world. (That’s why we love them.) The latest cookbook we’re featuring is Saveur: the New Classics Cookbook. We don’t exactly know what that title means, but we trust them, so we asked Chris Prosperi to make their sauerbraten, a German pot roast with a secret ingredient, ginger snap cookies. Fantastic! In this cookbook you’ll find bacon-wrapped stuffed pork loin; a feta appetizer; shrimp and grits; turnip souffle; a gluten-free pie crust, and so much more. Actually, 1,000 recipes from the magazine.
