July 30th, 2014
01:30 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Summer. The grill. Burgers. Steaks. Hot dogs.

Stop.

As great as those staples of summer grilling are, it’s the very best time of the year to eat your vegetables. And so many of them are even better after spending a little time over fire.

Who would be the best person to get tips for grilling vegetables from? A ton of great chefs are big into vegetables these days, but I went to Rich Landau, chef/owner of Vedge, Philadelphia’s sensational vegetable restaurant. Landau is so good that the "The Tonight Show" bandleader Questlove asked for his recipe for pastrami-spiced beets. (“This dish makes me believe in beets,” Questlove said.)

Here are Landau’s excellent tips for prime-time summer produce, like his very favorite way to grill corn. Now, go fall in love with smoky carrot dogs and have a happy summer!
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July 29th, 2014
10:00 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Summertime, you know, it's all about the white wines. Well, and the rosé wines. And the sparkling wines. But what is there for people who get the heebie-jeebies when they're presented with a nice glass of Sauvignon Blanc? Who think pink wine is for poltroons and pikers? Who feel that the sadly departed English wine merchant Harry Waugh's reputed comment - "the first duty of wine is to be red" - is gospel, and not just a nice idea? What about their wine, huh?

Well, because this is an equal opportunity column, I feel it's incumbent on me to provide some recommendations for great summer reds. What makes a red wine ideal for summer? Not too much alcohol, for one - skip the 16.5% Amarones, and put the port away until wintertime. A good summer red should also have a certain crispness of character, an acid-driven zip that perks up your taste buds rather than sending them to sleep. Finally, and ideally, it should taste good when slightly chilled. With all that in mind, here are some great options.
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Filed under: Content Partner • Food and Wine • Sip • Wine


July 25th, 2014
11:15 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.

Despite the cozy image conjured by the name, few people actually make home fries at home, probably because the dish calls for more time, elbow grease, and stovetop space than most cooks care to devote. We wanted nicely crisped home fries with tender interiors that would serve six to eight hungry people—and wouldn’t chain the cook to the stove for an hour. Because if you’re making a beautiful batch of perfectly scrambled eggs, you probably need some equally good potatoes to go alongside.

Since time was a priority, we decided to parcook the spuds before roasting them in the oven. Parcooking would dramatically cut down on roasting time, while finishing them in the oven would allow us to make a big batch.
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Filed under: America's Test Kitchen • Breakfast • Content Partner • Dishes • Potatoes


July 24th, 2014
01:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

It’s not like anyone needs a good reason to drink tequila, right? But if you do, July 24 is the holiday for you: It’s National Tequila Day!

The origins of this particular holiday are unclear. Did someone once do the most body shots in history? Drink the biggest margarita every mixed? Who knows. I’ve decided the best way to celebrate is to take advantage of the increasingly good tequilas—and their close cousin mezcal—at the places that specialize in them.

Here’s a generous handful of them. Now, go celebrate National Tequila Day.
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Filed under: Bars • Content Partner • Food and Wine • Sip • Spirits


July 22nd, 2014
10:45 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Bernie Herman is the department chair and George B. Tindall Professor of American Studies and Folklore at UNC-Chapel Hill. He lives in Chapel Hill and on the Eastern Shore of Virginia. He wrote this essay for the place-themed issue #52 of the SFA's Gravy quarterly.

The Bayford Oyster House extends over the shallows of Nassawadox Creek, abutting the channel where the tides of the Chesapeake Bay ebb and flow. The heart of the two-story wood building, erected around 1902, serves seasonally for shedding soft-shell crabs. During the rest of the year it functions as a storage area, stacked with soft-shell crab floats, blue plastic drums crammed with gill nets, and the flotsam of fish and eel traps, blue-crab and peeler pots, floats, line, and salt water–worn hand tools. The creek side of the oyster house fronts a working dock where watermen land their catch. The landward side abuts the one-story shucking hall and office, added when the business was in full swing through the mid 1960s, before disease struck the oyster beds and shucking operations closed. The old post office and store stands next door, remembered by Bayford denizens for its bear-paw sandwich of hard cheddar and rag bologna on a sugar-glazed bun.
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