Tom Douglas

Saveur 100 by Shelley Lance/Blog Editor

Last night I had my first chance to slowly savor the January issue of Saveur Magazine with its first ever reader-generated Saveur 100. (Usually the editors of the magazine choose the year’s 100.)  Though I agree with Ed Levine of Serious Eats that this issue may be a little bit less edgy or quirky than the usual editors’ picks, I also agree that it is full of fun stuff and great-looking recipes, and there’s something very hip and timely about opening it up to the readers.

Some of my favorites: I want to make that mile high Chocolate Cream Pie (# 10) and also the Chicken Paprikash with Dumplings (#92).  The coolest sustainable entry: Cape Ann Fresh Catch (#13)- the first community supported fishing program in Massachusetts (and how utterly cool to learn to fillet your own fish or cook it whole on the bone, as the reader of this entry has done.)  I completely agree that the food at the New Orleans Jazz Fest(# 35) is the best fair food in the country, but can’t understand how I’ve never yet eaten a hot dog at Hot Doug’s (# 71) in Chicago (this must be corrected on the next trip home to see the family.)

I spent a few moments thinking about what tools, tips, or ingredients I would have chosen for this year’s Saveur 100.  I think my entry would have been a tribute to the Weber grill.  We have two grills: a gas grill on the deck (shhh…don’t tell Tom- he doesn’t approve of gas grills) for everyday cooking and a gas-ignition charcoal kettle grill in the backyard where my husband, Frank, diligently perfects his technique for slowly bbq’d pork and ribs, and charcoal grilled steak, butterflied lamb, and burgers.  These grills are warhorses!  The gas grill is almost 20 years old and still works!!  But it’s the 12 year old charcoal grill (so effortless to light with the gas ignition) that adds a huge layer of pleasure to our lives.

(Editor’s note: image from Saveur.com)

January 12th, 2010