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SAVEUR
More important blizzard provisions: Hot toddies of all kinds. saveur.cc/aSojp7 saveur.cc/obYGO3 pic.twitter.com/1GrPDPI5R2
Chef @reneredzepinoma has moved his entire team (pictured here!) to Japan, and opened @nomacph in the Mandarin Oriental Hotel. All week, they'll be sharing some behind-the-scenes photos. Read more in René's #Saveur100 essay -- the link is in our profile. #nomajapan
While we're in the process of getting snowed in, our marketing director @jaeburke is eating chicken tostadas beachside at La Lunita in Akumal, Mexico. 😓
@michellina just landed in NYC, ready to eat some pizza and brave the oncoming storm. What cities are on your bucket list this year?
Bake Swedish Cinnamon-and-Cardamom Bread today. Make Monday a whole lot easier. saveur.cc/6o0QAJ #Saveur100 pic.twitter.com/aaL8t4Bj0q
.@mizsant & I got an entire pie intending to share w friends...but who needs friends when you have pizza? pic.twitter.com/Y53AysfDUu
Retweeted by SAVEUR
@fsadeghin and @mizsant know how to spend a Saturday afternoon.
We heard there's some sort of sports event next weekend. We'll just leave these here. saveur.cc/LwDpTf pic.twitter.com/qlu8JKDUGN
RT @hels: Pretty much the main thing I miss about working at @SAVEURMAG RT @mizsant: Best email ever. pic.twitter.com/7iz9RoR9NQ
Coming next week to Saveur.com...
Found: the perfect gluten-free crumb cake. (thx, @judyhaubert! Make it for us again, please?) saveur.cc/QppfZV pic.twitter.com/uHSCStx87E
A smart trick for fixing over-whipped cream: just fold in a bit of liquid cream! Pastry genius @emilyluchetti of @thecavaliersf, @marlowesf & @parktavernsf came by to show us how it's done—and in exchange we fed her coffee cake (recipe for that at saveur.com/crumbcake).
Never drink and telegram. RT @mizsant: how to tell you're too drunk, from Esquire's 1949 Handbook for Hosts. pic.twitter.com/8lFBVHj1jU
RT @ModFarm: A very serious, very thorough look into why we only have trash potatoes now: modernfarmer.com/2015/01/reinve… pic.twitter.com/XK98VYLMIG
RT @MichellinaJones: Food days don't mean much to me but today = PIE so bake a @SAVEURMAG pie! saveur.cc/WPkm2V pic.twitter.com/KO90xBpHBj
We're giving away a 10-day food-themed adventure through Morocco: saveur.cc/morocco pic.twitter.com/Na0FVMz8yR
Alentejo, Portugal's take on tapas: chickpeas, salt cod, hard-boiled eggs, plenty of garlic. saveur.cc/4OOlRN pic.twitter.com/cCbkJnOBuB
"When making or eating the dish, ramen is like pro-wresting— there are no set rules." saveur.cc/ZvV2eI pic.twitter.com/ItlC7sGgZC
#tbt That time we searched all of Rochester, NY to find someplace open and serving garbage plates on New Year's Day. We found this delicious grilled cheese on top of macaroni salad and fries. Photo: @maheimerman
@mariantoro hasn't yet learned that you can't leave open packages of cookies near @mizsant, especially if they were made by @workingpastry and the folks at @delposto.
. @paganinicooking @amyrosethielen Puffitude! Love this. Does it also apply to puffins? pic.twitter.com/2RKm07sMBu
#tbt to this 1999 Got Milk? ad with @MarthaStewart and a cow. "Just add milk. It's a good thing." pic.twitter.com/zfH9YHURb6
#tbt to this 1999 Got Milk? ad with @marthastewart and a cow. "Just add milk. It's a good thing." #throwbackissuethursday
This garlic pickle takes 6 weeks, but it's worth it. Also patience is good for you, OK? saveur.cc/tcs3ww pic.twitter.com/CxgK9Io7rZ
What's a pirate's favorite noble gas? Arrrrgon! It's also the key component to this @dacorkitchen wine preservation station that @sachsmo spotted in Vegas. #kbis2015