About the Author
Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.
For 20 years SAVEUR has sought out stories from around the globe that weave together culture, tradition, and people through the language of food. SAVEUR has received more than 25 awards, including five James Beard Awards and an award for best single-topic issue from the American Society of Magazine Editors.
Excerpt. © Reprinted by permission. All rights reserved.
Farro Salad with Fava Beans & Radicchio
1 cup farro
2 cups shelled and peeled fava beans (about 2lb. unshelled beans)
¼ cup extra-virgin oil
3 tbsp. red wine vinegar
1 shallot, finely chopped
Kosher salt and freshly ground black pepper, top taste
½ cup shaved Pecorino Romano, plus more to garnish
½ head radicchio, thinly sliced
*Serves 4.
1. Combine farro and 5 cups water in a 4-qt. saucepan and bring to a boil. Reduce heat and simmer until farro is tender, 45 minutes. Add fava beans and cook for 3 minutes; drain, then run them under cold water until cool.
2. Meanwhile, whisk oil, vinegar, shallot, salt, and pepper in a large bowl until combined. Add farro and fava beans, Pecorino, and radicchio and toss to combine. Transfer to a serving platter and garnish with more Pecorino.
