This week at SAVEUR, we reflected on Juneteenth, a holiday that celebrates the end of slavery in America—and serves as a reminder of how much farther we have yet to go in terms of equality in this country. Writer Dana Givens spoke to four leading African-American chefs about the importance of Juneteenth and the symbolic red foods that are integral to the festivities (including chef Carla Hall's watermelon salad, which we'll be making all summer long).
We were also lucky enough to get a master class in samosas from British-Indian chef Romy Gill. Recognized for her inspired take on Punjabi and West Bengali cuisine (with an Order of the British Empire medal, no less), she shared her grandmother's secrets to making the beloved fried snacks, plus recipes for the essential Indian spice mix, panch phoron, and her special turmeric chicken curry.
Beyond these, we have a dispatch from São Paulo, Brazil about mocotó, a nourishing, restorative cow's-foot soup. Writer Nick Gill brought back the origin story—and the recipe—from a family who has been making the dish for decades at their restaurant by the same name, Mocotó. It's worth getting your hands on some hooves this weekend.
