Father’s Day 2024 is coming right up, and we’re pretty sure that by now dear ole dad has collected enough socks and mugs emblazoned with “Best Dad Ever” to last a lifetime. If your pops is a food lover, there are so many wonderful Father’s Day gift ideas this year, and we’ve rounded up the best options. From wagyu ribeyes to a SAVEUR magazine subscription (wink, wink), these are the gifts our editors are giving the father figures in their lives this year.

Courtesy Holcomb Studio

Check Price

My dad is very much a “steak guy.” He’s always on the lookout for cool new gear to up his grilling and broiling game and when it comes time to serve, he tends to keep things simple: Salt and pepper, maybe a glug of A1, and a big California cab. This year, I’m upgrading his plastic grocery store peppermill with this cool wood-and-stone version from father-daughter design duo Holcomb Studio, a big ol’ wagyu ribeye from D’Artagnan, and a bottle of something special from Napa. As for the A1—that’s up to him! —Kat Craddock, Editor-in-Chief/CEO

Check Price

Give the gift that keeps on giving: a subscription to SAVEUR. Subscribers receive a gorgeous, glossy magazine every six months, chock-full of recipes and features everyone will love. The first issue he’ll receive is the Fall/Winter issue, filled with valuable intel for anyone who loves to cook and eat. Honestly, it’s a gift that benefits the whole family. —Ellen Fort, Senior Editor

Check Price

This year I’m giving my dad the gift of good soup—or at least the starter for a good soup: Kayanoya dashi stock powder. The Japanese maker started out as a small soy sauce producer in Kyushu in 1893 and now has a whole line of condiments to its name that includes seasoned salts, aged soy sauces, and a wide variety of dashi powders. My favorite is the original, which consists of roasted flying fish and sardines in addition to the traditional dried kombu (kelp) and katsuobushi (bonito flakes), yielding a beguilingly savory broth with whispers of smoke and sea. Dads will love having this shortcut in their back pocket to make miso soup, oyakodon, soba, rolled omelets, okonomiyaki, braised chicken, and so many more Japanese favorites. There’s also an equally flavorful vegetable-only option for vegetarian and vegan dads—both are available in a handsome gift box with your choice of wrapping paper. —Frances Kim, Digital Director

Check Price

This year I’m giving my husband—and father of my children—an afternoon of peace and quiet. But also, this absolutely delicious-smelling tomato-scented candle from Nashville-based company Ranger Station. Its smell is described as “vine-ripened tomato, wet earth, dirt under your nails” and it delivers on that promise. While the beauty of this candle is that it gives “sunny day in the garden” vibes without the gardening, it also comes with a packet of tomato seeds for planting, in case he feels like getting down and dirty this summer. —Ellen Fort, Senior Editor

Photo: Murray Hall • Food Styling: Jessie YuChen

Check Price

Dads appreciate the right tool for the right job, which is why you should get yours a proper wok to up his stir-frying game this Father’s Day. This flat-bottomed, carbon steel number from SAVEUR Selects is quick and painless to season, and the resulting nonstick surface makes it easy to slide out anything you’re cooking (might we suggest our Stir-Fried Rice Cakes, Red-Braised Chicken, or Mapo Tofu?). With the right care (hand wash only, please!), it’s got the heft and durability to last a lifetime. —Frances Kim, Digital Director

Check Price

I’ve never read a book on food that elicited more belly laughs than this 2024 release by New York Times book critic Dwight Garner. Its pages go down like popcorn, and if you’re not careful, you’ll finish it sooner than you like. The book is equal parts autobiography (“I’m a big eater and have never been possessed of either an El Greco thinness or a strong impulse toward exercise”) and anthology of colorful quotes from writers and public figures (“Ask not what you can do for your country. Ask what’s for lunch,” wrote Orson Welles). Overflowing with anecdotes from seemingly every era and corner of the globe, The Upstairs Delicatessen is a clean-out-the-fridge salad of literary miscellany that tickles the brain and gets the stomach growling. For the person in your life who likes to read as much as he likes to cook, this book is an essential buy. —Benjamin Kemper, Senior Editor

Check Price

My kids’-table-style cravings for hamburgers and buttery, crispy grilled cheese sandwiches have given the dads in my life plenty of practice toward perfecting them. And, after I give this stainless steel chef’s press to my favorite fatherly sandwich flippers, I expect even crispier grilled cheese sandwiches and skillet-sizzled smash burgers with crunchy and seared edges. It’s available in 8-, 13-, and a ginormous 18-ounce size—which ups dad’s game to pressing the heck out of pork chops and even coaxing a crisp out of cauliflower. According to one reviewer, these pro kitchen contraptions have “8,486 uses.” How many can you think of? —Stephanie Pancratz, Managing Director, Editorial Operations

Check Price

My father-in-law hails from Southeastern Texas, where Cajun food is more ubiquitous than barbecue. For Father’s Day, I’m sending him a veritable feast of Deep South delicacies from one of my favorite spots in New Orleans, Cochon Butcher (shipped via Goldbelly). Boudin, andouille, Cajun spice, and, most importantly, gumbo, will arrive at his doorstep in Florida, just in time to celebrate the day with family. —Ellen Fort, Senior Editor

Check Price

My dad has always loved to cook, but it wasn’t until recently that he became a bit of a baker—a shift I attribute to my parents’ move to rural Northern Michigan, where fresh pastries are hard to come by if you’re not making them yourself. His go-to has become scones, and he’s even started making his own cinnamon chips to emulate the ones he used to get at his favorite coffee chain back in the day. (He’s also been a Starbucks fan since before it was a thing.) And while no one needs something as specific as a scone pan to bake scones (a baking sheet will do nicely), I can already envision how delighted my dad will be at the professional uniformity and even browning this pan will lend them. And unlike most single-purpose kitchen gadgets, so frequently relegated to the back of the cupboard for all eternity, I think he’ll actually use it. —Alex Testere, Senior Editor

Check Price

The greatest gift you can give someone is the time to free-read before a great meal. So for Father’s Day, I’m handing my husband my favorite recent read in food fiction: Piglet by Lottie Hazell. Twisty, compelling, and full to the brim with irresistible food descriptions, it’s a book that demands to be puzzled out in heated conversation, preferably over a bottle of great wine while sitting on the porch on a hot summer night after the kiddo has been put to bed. (Bottle of choice: the gorgeous and delicate rosé from Souleil Wines.) —Jessica Carbone, Contributing Editor

Check Price

The term “wood-roasted” was what initially prompted me to sample Portland, Maine’s Speckled Ax. Their bold packaging—specially designed to look and feel like a traditional matchbox, down to the faux strike strip and slide-out inner tray—makes each bag of coffee feel like a work of art. Beyond the enchanting look, it turns out the unique roaster (one of only a handful in the U.S. using wood fire) is making some exceptional coffee as well. This gift box is for the dad who appreciates the precision of grinding his own beans (and cooking over a live fire). —Toni-Ann Gardiner, Brand Partnerships Lead

Check Price

These beautifully designed flasks aren’t meant to be hidden away—not for long, anyway. They’re vacuum-insulated and capable of keeping drinks piping hot or ice cold, and they come with two built-in tumblers so you can raise a glass with a special someone. With a 750-milliliter capacity, High Camp Flasks fit any standard bottle of wine or liquor, and can easily manage a batch of Negronis or enough lemonade to last you an entire afternoon at the beach. If your dad likes to spend time outdoors, the stainless steel construction will keep the drinks safe and secure until it’s time to take that first sip. —Ryan McCarthy, Editorial Assistant

Courtesy Salt & Straw

Check Price

Neither my husband, nor my father, spends much time in the kitchen, but they both enjoy eating, and lingering with family at the dinner table. Since Father’s Day falls right at the beginning of summer, I’d like to give a gift the whole family can enjoy together, in the form of a Pick Your Pints ice cream pack from Salt & Straw. Not only does the Portland, Oregon-based maker nail the classics, but they also debut intriguing new flavors every month, including collaborations with small businesses like Diaspora Co., whose spices are used in their pistachio with saffron and rose water flavor. I’m definitely going to include the salted, malted, chocolate chip cookie dough for myself when I put in my order and pretend I thought it was my husband’s favorite flavor. —Fatima Khawaja, Contributing Editor

Check Price

My dad has always been hard to shop for. Years ago Father’s Day gifts were always golf equipment, cooking gear, or historical novels. As he’s gotten older, his need for physical gifts has lessened, but he’s never stopped having a thirst for learning new things—which is why a subscription to MasterClass is a perfect fit. He can take courses with all kinds of pros, from space exploration with Chris Hadfield, the former commander of the International Space Station, to Texas-style BBQ with Aaron Franklin, the owner of Austin’s legendary Franklin Barbecue. —Thomas Payne, Photography Director

The post The Best Father’s Day Gifts for Dads Who Love Food appeared first on Saveur.

This story first appeared on MEL, with features writer Eddie Kim interviewing the father-daughter duo.

For her entire life, Claudine Pépin had insisted that she didn’t want to cook in a professional setting. She had no inkling to follow in her father’s footsteps, and indeed pursued a degree in political science while attending Boston University. But when the Jacques Pépin asks you to cook, you can’t say no—which is exactly the situation she found herself in while traveling from the East Coast to San Francisco with her father. 

“He tells me, ‘We’re going to Aspen for the Food & Wine Classic.’ And an hour before his demonstration on stage, he looks at me and goes, ‘You’re coming with me.’ I just responded, ‘I’m going to what?’” Claudine says. “He goes, ‘Don’t worry, it’ll be fine.’ I asked him why he just didn’t tell me more in advance, and he just said: ‘What good would it have done?’” 

Thus began the first collaboration of many, though Claudine didn’t quite know it yet. The duo would go on to shoot three television series together, starting with Cooking With Claudine in the 1990s. The episodes have aged beautifully, balanced on the chemistry between father and daughter; she is the perfect foil for Jacques, playing the everyman and asking lots of fundamental questions. 

“But all through that initial time we started working together, people would always come up to me and say, ‘Oh, you know what you’re doing! You’re just faking!’” Claudine tells me, laughing. “But I was not. I really was learning everything for the first time.”

To be fair, it is hard to believe that the daughter of Jacques Pépin—as mythical and revered a figure in food as one can find—ever avoided learning how to cook. He started his professional career at just 13 years old, training in some of France’s best kitchens, then cooking for French President Charles de Gaulle, leading New York’s legendary Le Pavillon, and even revolutionizing the menu at Howard Johnson’s during the heyday of the casual restaurant. 

Jacques is the author of countless influential books, including the indomitable cooking bible La Technique, and an educator who has lectured around the world. He is also a pioneer in food television, growing into a household name in the 1980s thanks to his blend of brilliant skills, relaxed storytelling and practical advice. Much like his good friend Julia Child, Pépin became an aspirational figure to those trying to learn not just how to cook, but to truly love all aspects of food and eating. 

Being raised by Jacques and Gloria Pépin, who was a culinary force of nature herself, left quite an impression on Claudine. She may not have fully understood Pépin’s renown, nor picked up on the fact that his friends were towering legends in the food world. But she did learn to eat really, really well—and despite never wanting to cook for a paycheck, Claudine forged a professional bond with her father that has informed and strengthened their relationship over decades.

Claudine has built a formidable career for herself, becoming an expert voice in the wine industry, lecturing at the French Culinary Institute and authoring several books. Today, she is the president of the Jacques Pépin Foundation, which started in 2016 and aims to train and assist people who are struggling and disenfranchised from the workforce. But she is also forever intertwined in the myths of her heritage, and is continuing to add upon the legacy of her father and late mother. Claudine’s own daughter, now graduated from high school, also claims she won’t work in food—but then again, her grandfather already got her on TV and in a cookbook, so who knows?  

I recently spoke to Jacques, 86, and Claudine, 53, to reflect on a lifetime of incredible food, memories from the road and how the kitchen became their conduit for bonding.  

So that first experience, at Aspen Food & Wine… did you have that surprise for Claudine all planned out, or was it a spontaneous decision? 

Jacques: I don’t know if it was planned out before, but I thought it was time. I did three series called Today’s Gourmet, each 26 shows, and afterward I thought, “Maybe I should have someone with me.” I didn’t want to have another chef next to me, trying to compete or anything like that. I wanted someone that I love next to me, to be the vox populi, if you will. To be able to ask questions that everyday people would want to ask, if they could be with me. So I thought Claudine was great—she was good on camera, and comfortable. 

When we worked together, I never told her what the menu would be, on purpose. People would say, “Well, she must already know that.” She didn’t! Maybe she ate that over the course of her life, but she was never interested in how things were done.

I mean, I remember when she was 10, 12, whatever, she didn’t know what she would do in life, but she thought she would never, never do what I’m doing.

Claudine: That’s true! 

Claudine, when you were growing up, how aware were you of your father’s renown? Like the fact that JFK had wanted him to be his chef, or the fact that he knew all the superstars in the cooking world. 

Claudine: I think the awareness really started when I went to college. I didn’t think much of it at first. We were friends with Julia Child, so we’d go to her house all the time when I was young. I mean, she wasn’t terribly interested in chatting with me. [Laughs] But we were surrounded by all of these chefs who were really, really, really famous in their own right. So it was hard for me to see my dad as a standout when you’re hanging out with Martin Yan. You go to Chinatown with Martin Yan, which we did, and my dad isn’t the famous one.

But I remember we were in San Francisco or something, and we were walking down the street and one guy the size of a Mack truck started running straight at us. I had no idea what was going to happen, but all he wanted was to hug my father and say, “Oh my God, I love your shows.” Two people also stopped us on the street, unprompted, just to say how much they loved my dad. My awareness grew a lot when that happened. 

So it was clear from a young age that Claudine didn’t want to cook, but when did you first see and realize that she loved to eat, Jacques? 

Jacques: It was always like that. As a family, we didn’t eat a la carte— every day we sat down to have dinner for an hour, at least. She did that since she was born. Even when she was very, very small, we never bought baby food. Whatever we ate that night, I put it into a blender without too much salt and pepper, and made a puree out of it. So she had that taste. It was a part of who she was, and she knew the taste even when she was tiny. 

I love the story in your memoir when she’s young and she’s over at a friend’s house for dinner, and her friend’s mother asks her, “Why aren’t you eating your asparagus, Claudine?” And she responds along the lines of, “I’m waiting for the Hollandaise!”

Jacques: Right, yes. [Laughs] That’s funny.

Claudine: I know Mrs. Pratt, and I still call her Mrs. Pratt, and yeah, she loves that story. She called my mom. She’s like, “What kind of insane child did you send me?”

Jacques: Claudine did not realize how sophisticated her taste was. She maybe was not interested in cooking, but all her life she had been going to places like Lutéce in New York, led by André Soltner. He was a good friend of mine; she called him “uncle.” And many other great restaurants from Le Cirque to whatever. She had been going to France since she was six years old. So she may not have known regular elements of cooking technique, but she was exposed to the greatest restaurants and markets in the world. 

Claudine, what was it like to start cooking with your dad and think about it more critically, having avoided the nuts and bolts for most of your life? 

Claudine: Well, it was interesting. It firmed my resolve that I didn’t want to ever work in a professional kitchen, I’ll tell you that. That’s just a lot of work. But I do remember a few events that we did where we had to put food out for a lot of people. I was needed in the kitchen, and after all those years, I was surprised by what I had learned just through osmosis. 

Well, Jacques, maybe in a different universe, Claudine never ended up working in wine. Never ended up on a TV show with you. What would you be missing in your life? 

Jacques: She taught me to be patient. I mean, I don’t work with her now the same way I did back in 1989, when she really didn’t know anything, and so forth. I’m not sure if you remember, but in my book, I mention that when she started at Boston University, she had a little apartment near the campus, which I fixed up for her. And she invited me one night for dinner. You read that one?

Yeah. She made the infamous chicken. 

Claudine: No, it wasn’t a chicken. I made a hen. I roasted an old hen. Because it was more expensive, therefore it was better. I went to the store, saw chicken, then saw hen cost more money. It turned out pretty much like whatever shoe you’re wearing. [Laughs]

Jacques: It’s quite different now, because she has quite a knowledge of cooking and has her own ideas. She does it her own way now, not necessarily my way. 

What was something challenging about working with your father, Claudine? 

Claudine: I think that probably what’s challenging is to never be seen as a professional in your own right. Because it’s family. So I am a professional, and I know a lot about what I’m doing, whether it’s with the foundation or anything else. It’s very challenging for him to see me as anything other than his daughter. So, look, I feel like my professional opinion always has to be supported by someone else. That’s challenging to me. But it’s probably that way with everyone that works with their family.

To be fair, I follow the Tony Bourdain line to a T: If Jacques Pépin says this is how you make an omelet, I consider the matter closed. My husband, who is a chef, might say there is a different way. And I would reply, “Well, that’s wrong—my father does it this way, and that’s how it’s done.” So maybe there’s blind spots on both sides. 

Jacques: I don’t know if I agree with her that I don’t respect her opinion on one thing or another. That’s not really true. I mean, maybe it was when you were six years old. But now, if you don’t like this or that, I will respect what you feel, even if I don’t agree with it.

Claudine: [Pauses] Oh, that’s progress! 

It’s always tough when you work with family, I think. But nonetheless, Claudine: You’ve seen your father be a pro for your entire life. Jacques: You raised her and now work with her, 50 years later. What has this bond given you both? 

Jacques: Well, Claudine is my whole life now. So working together is very rewarding. I mean, I can picture when she was four years old, and I can see her now when she’s a little older, and see the way she has progressed. Now she has a kid, and we are very close, maybe even closer than [Claudine and I] were when she was a child herself. So it’s been very rewarding, and all of that is basically based on cooking and being together and sharing food.

When a kid comes back from school, the best place is in the kitchen. To hear your mother or your father’s voice, and the smell of the kitchen, and the taste of those dishes—it will stay with you the rest of your life. They are very visceral moments. Very powerful. So this is a culmination of what we’ve been doing our whole life. And we are happy to be able to do that together now. I mean, I am.

Claudine: And for me I think it’s 100 percent trust. Like one million percent. And for me, a father is the first man in your life—and unfortunately for every boyfriend I’ve had, he’s been the one by which all others shall be judged. I know he has my best interest at heart, of course. So it’s just trust. There’s nobody I trust more.

The post Jacques Pépin’s Daughter Never Wanted To Cook–Until She Started Working With Her Dad appeared first on Saveur.

From mastering the groan-worthy pun to offering reliable advice, our dads have taught us a lot over the years and we cherish their stories. Treat the dad in your life to a meal this weekend that shows your appreciation. Our favorite Father’s Day recipes require a little prep and not a lot of tidying up, so you can spend time at the table all together.

Dad may have shared more than a few of his own tips and tricks for grilling a better steak. So whether you’re cooking for a burger aficionado or a lobster lover, it’s your turn to elevate those no-fuss meats with unexpected ingredients like cilantro, cola, and vanilla. While grilling may be written into the Father’s Day contract, stovetop main courses featuring fish, meatballs, and crunchy summer greens are surefire pleasers without the mess. Simple pastas and waffle breakfasts come together in no time. And don’t forget dads with a sweet tooth. What better than a classic pie to express your love?

Nicaraguan-Style Carne Asada

Paired with crisp curtido, sweet plantains, and gallo pinto, this dish is part of a hearty, much-loved fritanga meal. Get the recipe for Nicaraguan-style carne asada »

Crispy-Skinned Salmon with Seaweed Salad

Drying and salting your salmon fillets helps ensure that the skin gets extra crispy. Get the recipe for Crispy-Skinned Salmon with Seaweed Salad »

The “Grill Everything but the Burger” Brisket Burger

The all-brisket patty for this burger—from San Francisco’s Wes Rowe, a pop-up burger slinger—is grilled, but in a cast-iron pan over the flame. It’s a fan favorite for dads that love to grill. Get the recipe for The “Grill Everything but the Burger” Brisket Burger »

Classic Meatballs

The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce. Get the recipe for Classic Meatballs »

Shawarma-Spiced Chicken Thighs with Roasted Radishes

These juicy and crispy pan-roasted chicken thighs rubbed with the spices commonly used for rotisserie-cooked shawarma meat are a sure hit in a lineup of healthy Father’s day recipes. Get the recipe for Shawarma-Spiced Chicken Thighs with Roasted Radishes »

Grilled Lobsters With Vanilla Cream Sauce (Langouste Á La Vannile)

Think boldly when making a dish for dad. Grilled lobsters are a classic. Add a twist to how it’s dressed to vastly improve it’s wow factor. Get the recipe for Grilled Lobsters With Vanilla Cream Sauce (Langouste Á La Vannile) »

Roasted Salmon with Honey-Dijon Glaze

Is Dad a fan of fish? Whole grain Dijon mustard and lemon brighten up roasted salmon in this simple dinner main from The Yellow Table‘s Anna Watson Carl. Get the recipe for Roasted Salmon with Honey-Dijon Glaze »

Pasta Primavera

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, created this hearty vegetable-forward pasta. It’s a simple Father’s Day recipe that’s fast and easy to cook. Get the recipe for Pasta Primavera »

Grilled Flank Steak with Coca-Cola-Pickled Onions

Use lettuce used as a crisp wrapper for bulgogi (marinated beef). In this recipe, sweeter pickled onions take the place of spicy kimchi. Get the recipe for Grilled Flank Steak with Coca-Cola-Pickled Onions »

Sweet Talking Son Cocktail

A cross between a sazerac and a whiskey smash, this cocktail recipe by Suffolk Arms head bartender Caitlin Ryan highlights the versatility of Copper & Kings American Craft Brandy, a brandy made in the American bourbon tradition. Get the recipe for Sweet Talking Son Cocktail »

Nancy Silverton’s All-Butter Biscuits

Treat these super-buttery biscuits like puff pastry for folds that separate into flaky layers when baked. Get the recipe for Nancy Silverton’s All-Butter Biscuits »

Korean Fried Chicken

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Get the recipe for Korean Fried Chicken »

Espresso Waffles With Mocha Drizzle

Start Father’s day off with a sweet treat for dad. Almond flour and espresso powder give bittersweet edge to these waffles, which are glossed with a sauce of condensed milk, coffee, and dark chocolate. Get the recipe for Espresso Waffles With Mocha Drizzle »

Spinach and Potato Dumplings With Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Stir-Fried Cabbage with Bacon

Father’s Day recipes aren’t complete without a veggie dish. Simple stir-fries get a hearty addition with coated fat from pork belly. Get the recipe for Stir-Fried Cabbage with Bacon »

Lemon Chiffon Pie

Retro and mousse-like, lemon chiffon pie is a diner classic. Just don’t call it meringue. Get the recipe for Lemon Chiffon Pie »

Manhattan

Whiskey loving dads rejoice. This simple Father’s Day cocktail recipe for the classic Manhattan comes from Keen’s Steakhouse in Manhattan. Get the recipe for Manhattan »

Bacon and Shrimp Fried Rice

Bacon adds smoky dimension to this stir-fry, a quick late-night snack from chef Tadashi Ono. It’s easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. Get the recipe for Bacon and Shrimp Fried Rice »

Roast Beef Sandwich With Walnut Romesco

Chunky romesco brings out the beefiness in this sandwich. Get the recipe for Roast Beef Sandwich with Walnut Romesco »

Gone in 60 Seconds

This recipe treats iced coffee like a cocktail, adding peach nectar and lime juice to amp the beans’ citrus and other fruit notes. Get the recipe for Gone in 60 Seconds »

Chocolate Pudding Pie

This rich, creamy chocolate pudding pie is pure nostalgia. Get the recipe for Chocolate Pudding Pie »

Flourless Peanut Butter Cookies

Our gluten-free alternative to the classic actually gives the cookies a boost: subtracting flour highlights their pure peanut butter flavor and adds a wonderfully chewy texture. Get the recipe for Flourless Peanut Butter Cookies »

Crème Fraîche Mashed Potatoes

Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »

The post 23 Celebratory Father’s Day Recipes That Show Dad Your Love appeared first on Saveur.

This Father’s Day, show dad you care with gifts he can eat and drink—or use to make you something to eat. Does dad love coffee? Get him the latest in sleek, minimalist espresso machines that his coworkers will envy. Is he more of a DIY cocktails kind of guy? How about a gorgeous SAVEUR-approved book he can use to make his own amari. If dad spends a lot of time in the kitchen, he’ll love chef-quality aprons that are both functional and stylish. Whether pops is more of a baker or a griller, we’ve got you covered with gifts that are fun, useful, and most importantly thoughtful for Father’s Day.

Booze

Montelobos Mezcal

The smoke-loving dad might have a collection of peaty Scotch already. Switch things up with one of our favorite mezcals to show dad the wonders of agave. At around $50, Montelobos is a more affordable option plays elegantly alone or in cocktails.

Knappogue Castle 12 Year

If dad loves bourbon or rye, perhaps he’ll also enjoy a delicately fruity and mildly spicy Irish whiskey. This single-malt, triple-distilled number is aged in bourbon barrels for 12 years. At 80 proof, it’s a full-flavored whiskey—Knappogue doesn’t add any coloring—that can be served straight or used to mix.

A Case of Rosé

A bottle of rosé—or 12—is the best way we know to get through a hot summer day. We think dad will agree. And this natural wine producers are worth checking out for some excellent starting points.

Books

Amaro

This book breaks down the basics of amari, the family of bitter-sweet Italian liqueurs we can’t get enough of. As much a history of the stuff as a guide to making your own DIY amaro, this is the book for dads who love drinking (and Italy).

Behind the artwork of the year’s most anticipated cookbook

We all know are dads are a bit nerdy (hello, they call it a “dad joke” for a reason). Indulge dad’s inner food nerd with this fully-illustrated book that distills cooking to an elemental science, and does it well.

Kitchen Gear

The Espresso Maker That’s All the Buzz

Does dad appreciate sleek minimalism as much as he does caffeine? This pro-grade appliance is much more compact than most, allowing it to fit into any kitchen or small space. Whether he likes his coffee strong or subtle, the programmable strength on this machine can cater to his morning needs.

Dansk Kobenstyle Dutch Oven

If dad’s a cook with a penchant for mid-century design, go for this vintage Dansk Kobenstyle casserole dish. The line of enamel-on-steel cookware is a standout for its quality, distinctiveness, and ergonomics. Far lighter than cast iron or stainless steel but more sturdy than aluminum, with comfortable handles and nifty side features like lids that double as trivets, it’ll be a godsend for dads who spend time in the kitchen.

Blunt Roll Work Aprons

An upgrade from the typical fabric or canvas apron, these leather-and-denim beauties provide sturdiness while giving the apron a more naturally worn look.

Stainless Steel Card Bottle Opener

Order enough for your dad and his poker buddies. Bottle openers get a trendy twist with this card-shaped invention. It fits neatly into a wallet, so it’s perfect to take on the go.

Outdoorsy Food Supplies

Coleman Rolling Cooler

For the newly adventurous dad, get a simple cooler with wheels and a handle to make transporting a breeze. The main selling point? It holds 84 cans.

Midnight Oyster Poaching

Whether a beginner or an expert, dad can shuck his way to greatness with this Cape Cod-sourced knife set. From oysters to clams, no bivalve will be safe.

Portable Binchotan Grill

No need to worry about cleaning this grill; it’s dishwasher safe. It also comes with charcoal and skewers, so it’s all set to be used right when it arrives. Weighing in at a hefty 2.1 pounds, this ultra-portable grill is perfect to take on the go, and we think it’ll change the way dad grills. Really.

The post Our Father’s Day Gift Guides for Dads Who Love to Eat and Drink appeared first on Saveur.

As my dad jerks the oven open he explains his methodical process—the latest iteration in his attempts at custard-filled success. Eight porcelain ramekins jangle against the edges of the sheet tray as he pulls them out. “This time, I added a tiny bit more egg. It has to be just firm enough,” he says.

He clanks the pan onto the stovetop and leaves his purple oven mitt on as he leans over to inspect the pale yellow rounds. He squints. “See how the texture is this time? That’s the perfect amount of egg. And can you smell the vanilla? I went with even more vanilla. Just another half teaspoon.”

I can’t take the crème brûlée analysis as seriously as he wants me to. He gestures for me to come closer, to share in the inspection. I’m half expecting him to start scribbling notes and figures and measurements on a scratchpad, not unlike a culinary John Nash.

My dad grew up outside of Pittsburgh, and fulfilled his geographic destiny with a career at steel plants. He was a metallurgist turned businessman, almost comically passionate about chemical bonds and steel coatings. He met my mother in ARMCO Steel’s melt shop. When I was a kid, he would take me to Target, and, in front of the battery display, explain in detail which ones bore his stainless coated steel, and which ones used cheap Chinese steel—those were the ones we weren’t allowed to buy.

Growing up with a science-minded, energetic nerd for a dad made me two things: One, the victim of unsolicited math tutoring; and two, an unwitting assistant for a variety of projects. I helped measure wood for a new kitchen table, loaded gunpowder into a bullet-casting machine to make skeet shooting ammunition, and screwed bolts onto transformer parts.

I don’t know exactly when my father traded woodworking for recipes, but I should have seen it coming: The kitchen is a place rife with opportunities to measure, experiment, test, and perfect. My first memories of him clad in an apron and hunched over the stove were during his years-long trials to concoct the ultimate version of his mother’s pasta sauce. He fixated on bay leaves, claiming they were the crucial ingredient that “no one else uses enough of.” The result was a wonderfully fragrant (and verging on overpowering) Bolognese sauce that my sister and I loved. We begged him to make it every time our mom suggested a less-appealing dinner option.

The second object of his dedicated attention was barbecue, ribs specifically. These he took great pains to master, embarking on a prolonged search for the best barbecue sauce, which he finally located and had shipped to our house from Cincinnati, Ohio. Every year for the 4th of July we bore witness to his latest innovation: “Alright, three hours in the oven this time,” he would announce, prompting praise from guests and offspring. My mom would smile as she prepped the rest of the buffet, adding soft tsks to communicate her disdain when the showmanship took the place of any quantifiable kitchen help.

Crème brûlée has become the final frontier: it’s a real, classic French challenge for my father. (For my mother, it’s an annoyingly complex recipe that overtakes the entire kitchen for hours.) I’ve watched him make it a dozen times now, listening to his tales of conquest, and I still don’t know what his actual recipe is. But that’s never been the point: Watching my father make crème brûlée is more of an exercise in admiration—more about appreciating the result of a man’s unyielding dedication to one dessert—than it is about eating it.

My father is not a man who ever found vegetables in the crisper drawer and threw them into a pan with an impulsive selection of seasonings. That was my mom’s kind of cooking, born of necessity; she didn’t have the luxury of spending hours testing a recipe. Her work, more impactful on her children’s lives, was quotidian, and thus hidden. She threw together a thousand impromptu quiches, stir-frys, and salads, all lacking prestige in their frugality and economy. If intentionality and dedication mean mastery in the kitchen, then the use-what-you’ve-got ethos of my mom’s daily meals have never qualified her for recognition.

“Now, the key to torching is uniformity,” my dad says, as he saddles me with his blow torch and invites me to join him in the final stage of the crème brûlée process. I singe the fine layer of sugar that has settled on the custard’s top, waiting for the brown cracks and bubbles to weld into a crust. He admires my handiwork and I offer my own technical specs on what I think is the best way to achieve that perfect, rusty brown hue.

The rest of the custard is packed up to take to my 97-year-old grandmother’s house. That’s what started this whole thing. Several years ago, after suffering a series of health issues, my grandmother lost her appetite, and my family began scheming ways to get her to eat more. My mom—knowing that my grandmother liked custard—was the one who first suggested crème brûlée, and dug out a recipe from a trusted cookbook. Sometime after her first batch, my dad took over, turning the task of hospice into a personal obsession. I think my grandmother was a bit perplexed by her grown son delivering delicate desserts to her on a weekly basis, but she ate them dutifully, and the family shared a collective sigh of relief. My mom can’t help but remind us that it was all her idea. My sister and I laugh every time a good-natured fight breaks out over whose crème brûlée it truly is. I have taken to siding with my mom; I know that her smart remarks are about more than a familial rivalry. With every insistence that my dad has outdone himself in the kitchen, we miss the thousands of times she outdid herself quietly, under the much less glamorous pressures of daily life.

I grab another spoon and sit across from my dad to share one of the ramekins, freshly anointed with its sugar crown. Without even finishing the first bite, I exhale murmur of praise. We both nod slowly. The texture really is perfect. “It’s amazing, dad,” I say, “even though it was all mom’s idea.”

Crème Brûlée

Get the recipe for Crème Brûlée »

The post How my Rust Belt Dad Became the Master of Crème Brûlée appeared first on Saveur.

I come from a family that loves food, but growing up, I never liked to cook. I was busy doing other things: playing soccer, reading, hanging out with my friends. Cooking mostly fell to my mom. But Dad had a few dishes that he would whip up when friends were around—dishes that could change lives when eaten. His most famous was his rice.

My dad’s rice is fluffy and buttery and the perfect amount of salty. But the best part is the tahdig, the crust that forms on the bottom. My dad grew up in Iran, and tahdig, which means “bottom of the pot,” is a staple at any meal that involves rice—which is almost all of them—in a Persian home. The rice itself remains fluffy and the bottom layer turns crispy, with a slight chewiness and an amazing crunch. Whenever we have guests, or if my friends know I’m in town and Dad’s making dinner, they request rice. I think he automatically cooks it now; it’s just expected. And that plate of tahdig is fought over at the table every time.

Chasing the Perfect Persian Rice

I must have watched my dad make his rice thousands of times, but I’ve yet to perfect it. He doesn’t need a recipe; he merely glides around the kitchen, grabbing the salt, a drizzle of olive oil, or a knob of butter, sure of himself and what he is making. Watching him cook is inspiring. So when he suggested coming into the SAVEUR test kitchen to cook lunch for the staff and teach us how to cook his rice, I was all for it.

As we cooked, people came in and out of the kitchen, lured by the smells, to chat with my dad and learn about what he was making that day: not only rice and tahdig, but chicken and vegetable kebabs, cucumber yogurt sauce, shirazi salad, and a cantaloupe drink. He charmed everyone, describing the dishes and their origins in detail (the Persians pretty much invented everything, in case you didn’t know). It felt like we were at home again in Maryland.

The trick to that rice, I learned, is knowing your stove. You need to know the exact setting that will yield the best results. You rinse the rice at least 3 times, then soak it for about 15 minutes—this, my dad says, helps to elongate the grains (which also helps with the fluffiness). Then you cover it with water, an inch over the rice, and bring it to a boil with salt, oil, and butter. Turn the heat down to medium-low and cover it with a lid wrapped in a towel. The towel is key: it absorbs some of the moisture so that while the rice is cooking it doesn’t get overcooked. While all this is happening, that perfect crust is forming on the bottom.

The meal was a success, even though I messed up the tahdig and my dad had to remake it just as everyone was sitting down to eat. I guess there are just some things that dads will always do best. But I plan to keep practicing until I can get mine as perfect as his.

Manouch Sadeghin’s Menu:

• Cucumber Yogurt

• Shish Kebabs

• Persian Rice

• Shirazi Salad

• Cantaloupe Drink

The Game Plan

• The night before: Make the cucumber yogurt and let it chill overnight in order for the flavors to marry.

• A few hours ahead: Make the cantaloupe drink. The longer you let it sit, the tastier it is. Begin to marinate the chicken, but make sure not to let it sit for too long because the acid in the lemon juice can make it tough. The shirazi salad can be cut ahead of time, but don’t dress it until a half hour or so before serving.

• Just before serving: Dress shirazi salad and serve rice immediately.

The post Chasing the Perfect Persian Rice appeared first on Saveur.

Test kitchen director Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with rice and shirazi salad. Start the marinade 30 minutes to an hour before cooking; if you marinate too early, the acid from the lemon juice will cook the kebabs beforehand.

The post Shish Kebabs appeared first on Saveur.

Many of us have been lucky enough to grow up with dads who love to cook, who have mastered crème brûlée or grilling or taught us to make perfect rice. Others have dads who just love to eat, who will dig into a shared plate happily and are always ready to share a meal. This Sunday, we’ll honor all of them, maybe with pancakes or a special dinner or a thoughtful food-related gift. In the spirit of Father’s day, we’re sharing some of our most memorable stories about Dad—and we hope you’ll share yours in the comments.

Chasing the Perfect Persian Rice

How My Rust Belt Dad Became the Master of Crème Brûlée

Looking For Guillermo: Tijuana

Almost Family

Solitary Man

Home Fire: Pop’s Asian American Grilling Sauce

Solo Act

The post Father’s Day: Our Favorite Stories About Dad appeared first on Saveur.

Each year during the summer my family decamps to Pawleys Island, South Carolina, for our annual vacation. We all arrive slightly pale and bursting with excitement and leave a couple of weeks later blonder, browner, and a bit wistful. In the intervening days we swim, walk, and reminisce, waiting politely until after lunch for our first beer and until cocktail hour for our first mixed drink. Around five o’clock every day, my father collects me from whatever hammock or couch I’ve burrowed into to help him mix up his famous rum punch—a fruity combination of dark and gold rums, cranberry, orange, and pineapple juices, with a bit of freshly grated nutmeg on top. When I was little, my job was simply to keep him company and deliver the drink to my mom if she was upstairs resting or getting ready for dinner. Now, my sister and I take part in the ritual, squeezing oranges and taste-testing as we mix up a batch of the drink together. The recipe has changed slightly over the years, but the end result has always been the same: a balance of bright, fresh fruit to hold on to the sunny day and a healthy dose of light and dark rums to herald the coming sultry, humid night. It’s all my fond, nostalgic feelings of summer and family wrapped up in one boozy cup.

See the recipe for Pawleys Rum Punch »

The post Friday Cocktails: Pawleys Rum Punch appeared first on Saveur.

Whether your dad is a cocktail nerd, an oyster-lover, a beer guy, or just someone who loves to tinker in the kitchen, we’ve pulled together a few great themed gift sets to make his day this Father’s Day.

For the Home Cook

For the Oyster Lover

For the Master Griller

For the Cocktail Nerd

For the Budding Pizziaolo

The post Father’s Day Gift Guide appeared first on Saveur.