'Saveur 100:' Favorites From the World of Food The editors of Saveur magazine compile their annual list of favorite restaurants, food, drink, people, places and things. Michele Norris speaks with Colman Andrews, the magazine's editor-in-chief about the list.

'Saveur 100:' Favorites From the World of Food

'Saveur 100:' Favorites From the World of Food

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'Saveur 100' cover

The Saveur 100 includes Istanbul chef Musa Dagdeviren. See his recipe for a Turkish wedding dish below the list.

In many ways the people who work for the food and travel magazine Saveur are like culinary detectives -- always on the hunt for new edible delights.

Since they can't include every treasure they find in the magazine, they save the best of the rest for the Saveur 100 -- an annual list of "favorite restaurants, food, drink, people, places and things." Michele Norris speaks with Colman Andrews, the magazine's editor-in-chief about the list.

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The Saveur 100

Saveur magazine's eighth annual list of favorite restaurants, food, drink, people, places and things:

1. La Chassagnette Restaurant – Arles, France

2. Trishna Restaurant – Bombay, India

3. Pohutukawa Honey – New Zealand

4. Anchovy-stuffed olives – Spain

5. Bonnie Slotnick Cookbooks – New York City

6. Hendrick's Gin - Scotland

7. Hamburger America – Various states

8. Coffee Cup Coin Purse – New York City

9. Chef Chan's Restaurant - Singapore

10. Goan Avocado Salad – New York City

11. Water Buffalo Milk Yogurt – South Woodstock, Vt.

12. Sun Gold Tomatoes – Various states

13. Bramante Roof Terrace – Rome, Italy

14. CLA Grills and Service – Little Rock, Arkansas

15. Adam Perry Lang – New York City

16. El Cardenal Restaurant – Mexico City

17. Chocolate Sparkle Cookies – Toronto and Vancouver, Canada

18. Jim n Nick's Bar-b-Q – Birmingham, Alabama & various other states

19. IKEA Swedish Food Markets – Various states

20. Compass Box Crafted Whiskies – Scotland

21. Dan Bing – Taipei, Taiwan

22. Debauve & Gallais – Paris

23. Sushi Susaki – Tokyo

24. Pudding Basin – United Kingdom

25. Costco Birthday Cake – Various states

26. Ossera Serrat Gros – Spanish Pyrenees

27. Mason Jar

28. Chef Musa Dagdeviren – Istanbul, Turkey

29. Magnetic Poetry Kits

30. Robert Lawrence Balzer – California

31. Allagash Brewing Co. – Portland, Maine

32. Martin's Pretzels – Theresa, New York

33. Le Timbre – Paris

34. Daniel Boulud Brasserie, Las Vegas

35. Bartolotta Ristorante di Mare, Las Vegas

36. Bouchon, Las Vegas

37. Joel Robuchon at the Mansion, Las Vegas

38. RM Seafood, Las Vegas

39. Alex, Las Vegas

40. Bradley Ogden, Las Vegas

41. Mix, Las Vegas

42. Hungry Planet: What the World Eats

43. Wild Smoked Salmon jerky – Washington

44. Chablis in Screw-cap bottles - France

45. Kakáwa Cocoa Beans – Austin, Texas

46. Linen Apron

47. Boqueria Restaurant – Cork, Ireland

48. Dry Austrian Golden Muscat – Austria

49. Hoedeopbap – Korea

50. Frescobaldi Wine Bar – Rome, Italy

51. California Dessert Wines – California

52. Fluffy – New Zealand

53. Fallen Fruit (Web site) – Los Angeles, Calif.

54. Duck Eggs

55. The Unprejudiced Palate – Seattle

56. Lee Stewart – Napa Valley, California

57. Palais Coburg's Wine List – Vienna, Austria

58. Camargue Caramels – Los Angeles

59. Cheese Popovers – New York City

60. Hunn's Private Stock Hot Bread & Butter Chips – Celina, Texas

61. Tillen Farms Pickled Crispy Snappers – Yakima Valley, Wash.

62. Talk O' Texas Crispy Okra Pickles – San Angelo, Texas

63. Rick's Picks GT 1000s – Brooklyn, N.Y.

64. Julio Ramirez – Monterey, Calif.

65. Aga Companion

66. Hermosillo Hot Dog – Sonora, Mexico

67. Cointreau

68. Philly Cheesesteak Spring Rolls – Philadelphia

69. Gripper Smartmat

70. Jacques Torres Chocolate Haven – New York City

71. Lobmeyr – Vienna, Austria

72. West Alabama Icehouse – Houston

73. Bar Code Beef Label at La Cabana Restaurant – Buenos Aires

74. Rich Man's Purses at Gundel Restaurant, Budapest

75. Marche Du Vieux-Port Quebec – Quebec City

76. Minervois La Liviniere – France

77. Spicy Thai Kettle Chips

78. El Bohio Restaurant – La Mancha, Spain

79. Fish Pate in Tubes – Sweden

80. Ballina (Australian Prawns), Ballina, Australia

81. Davidoff Entreacto Cigars

82. Acetoria Vinegars – Italy & Germany

83. Japanese Freshwater Crabs

84. Martin Ray – Santa Rosa, Calif.

85. Typhoon Cooking Tools – United Kingdom

86. Pizzeria Bianco – Phoenix

87. Royal Project Foundation - Thailand

88. Original Condiment Package Museum – Orange County, Calif.

89. Rafal Spice Company – Detroit, Michigan

90. Crispy Buffalo Wontons (Ruby Tuesdays) – Various states

91. Karen Hess – Nebraska

92. Fritada – Ecuador

93. Du-Par's – Los Angeles

94. Kaffir Lime Leaves

95. Fromagerie Pascal Trotte – Paris

96. Modern Spirits – Monrovia, California

97. Roast Chicken and Other Stories Cookbook – England

98. Silicone Spatulas

99. Oxford Symposium on Food & Cookery – Oxford, England

100. New Orleans

Recipe: Perde Pilavi

Chef Musa Dagdeviren, of Istanbul, Turkey, is on Saveur magazine's eighth annual list of 100 favorites. Christopher Hirsheimer hide caption

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Christopher Hirsheimer

Chef Musa Dagdeviren, of Istanbul, Turkey, is on Saveur magazine's eighth annual list of 100 favorites.

Christopher Hirsheimer

Michele Norris and Saveur's Colman Andrews discuss chef Musa Dagdeviren's Perde Pilavi recipe.

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Istanbul chef Musa Dagdeviren makes this Turkish wedding dish in both large and individual sizes. According to lore, the crust symbolizes a new couple's house; the nuts, the couple themselves; and the currants, all their future babies.

(Pilaf "Veiled" in a Pastry Crust)


Serves 8–10


5 cups high-protein flour

2 eggs

2/3 cup milk

1/2 cup yogurt

6 tablespoons olive oil

1 teaspoon salt



1 whole 4-5 lb. chicken, cut into 8-10 pieces

1 onion, peeled and chopped

1 medium carrot, trimmed, peeled and chopped

2 ribs celery, chopped

3 tablespoons fresh lemon juice


5 cups baldo rice or other short-grain rice

12 tablespoons butter

2 cups sliced, blanched almonds

1 cup pine nuts

1 1/2 cups dried currants, soaked in warm water for 20 minutes, then drained and squeezed

4 teaspoons dried oregano

2-4 teaspoons ground allspice

1 1/2 teaspoons freshly ground black pepper

2 teaspoons finely chopped dill

20 mint leaves, finely chopped

6 scallions, white parts only, minced

10 tablespoons butter, softened

1/2 cup blanched almond halves


1. For the dough: Put flour, eggs, milk, yogurt, oil, and salt into a large bowl. Using your hands, mix dough until a rough ball forms. Turn dough out onto a lightly floured surface and knead until dough comes together into a smooth ball, 3-4 minutes. Cover with plastic wrap and let rest for 1 hour.


2. For the filling: Put chicken, onions, carrots, celery, and lemon juice into a large pot. Add 6 cups water, season to taste, cover, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chicken is cooked through, 20-25 minutes. Transfer chicken to a plate; cool slightly. Remove and discard skin and bones. Shred chicken and set aside. Strain and degrease remaining broth. Set aside 5 cups broth, reserving the rest for another use.


3. Wash rice, then soak in lightly salted water for 20 minutes. Drain rice. Melt butter in a large pot over medium heat. Add nuts and cook, stirring often, until golden, about 10 minutes. Add rice and toast until opalescent, 10-12 minutes. Stir in reserved chicken, stock, and currants and season to taste with salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, until liquid has absorbed and rice is softened but not fully cooked, 20-25 minutes. Remove pot from heat and set aside, covered, to let rest for 10 minutes. Stir in oregano, allspice, pepper, dill, mint and scallions. Adjust seasonings and set aside.


4. To assemble, preheat oven to 375°. Grease bottom and sides of a 6-quart ovenproof pot with butter. Arrange almonds, round side out, along bottom ring of pot and around the sides in vertical straight lines spaced 4" apart. On a lightly floured surface, roll out dough into a 23-inch circle. Fit dough into pot, pressing it firmly into almonds. Trim dough around edges of pot to leave a 2-inch overhang. Transfer filling to pot and gently pull edges of dough over filling. Bake pilaf, covered, with a baking sheet set on rack below it to catch any drips of butter, for 30 minutes. Uncover pilaf and bake until golden, 30 minutes. Let rest for 15–20 minutes, then invert pilaf onto a plate. Serve warm.


Source: Saveur Magazine