Lady Baltimore Eats
Charm City’s food is old-time funky fun
From Saveur, September-October 1999
From Saveur, September-October 1999
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James Oseland is the editor-in-chief of Saveur and a judge on Bravo’s Top Chef Masters.
MY ARTICLES
Canadian Nöel
In the deep, silent chill of a Quebec winter, the warmth of food and family melts away the cold
From Saveur, December 2000
From Saveur, December 2000
The Spice of Time
In the Malaysian state of Malacca, long mingled cultures have yielded a pungent, delicious cuisine
From Saveur, September-October 2001
From Saveur, September-October 2001
The Taste Makers
Givaudan’s chemists don’t cook; they collect headspace
From Saveur, January-February 2002
From Saveur, January-February 2002
A Tableful of Spice
Nasi Padang is Indonesia’s real rijsttafel, or rice table—a vivid, earthy, and lavish feast
From Saveur, April 2002
From Saveur, April 2002
Sweet Rice, Rituals, and Water Guns
A Burmese-American returns home to Myanmar to celebrate the new year with offerings, feasts, and mass public soakings
From Saveur, April/May 2003
From Saveur, April/May 2003
Thai Soul
A fiery-hot, vividly flavorful green papaya salad defines the cooking of the remote Isan region—spicy, bright, and pure
From Saveur, June/July 2003
From Saveur, June/July 2003
Nutmeg Islands
Indonesia’s tiny Banda archipelago is home to one of the world’s most revered spices—and one of its most lavishly seasoned cuisines
From Saveur, June/July 2006
From Saveur, June/July 2006