July 8th, 2014
11:30 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.

After looking at 5 million pictures of towering, melting, drool-inducing ice cream cones on my Instagram feed I realized this: We’re in the golden age of ice cream.

There’s lots of people and institutions to thank for this. On the old-school front: Baskin-Robbins has introduced attention-getting flavors like State Fair Fried Dough (chunks of funnel cake and fried dough in caramel ice cream, hello!). Also, some amazing, already-beloved ice cream stores are expanding: Jeni’s has set up shop in Charleston, South Carolina, and Salt & Straw has opened in L.A. My heroes Big Gay Ice Cream are opening in L.A. and Philadelphia.
 
And then there are all the fab new new ice cream shops opening around the country. Here, our favorites.
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July 7th, 2014
07:00 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.

What goes best with...? That’s the baseline wine-pairing question, and every wine expert worth his or her Riedel decanter has an answer for it. But realistically—and especially during the summer—there are plenty of times when a glass of wine will find its way to your hand with no food anywhere nearby. Cocktail parties, pre-dinner lounging around, beach house afternoons hanging out with friends, you name it. For these occasions what you want is the ideal aperitif wine: something light and crisp, not too high in alcohol and endlessly refreshing.
 
At the recent Food & Wine Classic in Aspen , which I was lucky enough to attend, I spent my time in the Grand Tasting tent hunting up some ideal, affordable, white wine candidates for this category. Here were my top picks:
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Filed under: Content Partner • Food and Wine • Sip • Wine


July 2nd, 2014
10:00 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.

The Southern Foodways Alliance presents Counter Histories, a series of short films documenting the struggle to desegregate Southern restaurants in the Civil Rights Movement.
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June 30th, 2014
03:45 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.

Right now there’s ballpark food with its own Twitter and Tumbler feeds. The Porkfait—a.k.a. the Pulled Pork Parfait—is a high-rising, layered combo of pulled pork, mashed potatoes and gravy, served ice cream parfait–style. You can find it at Milwaukee Brewers’ Miller Park, or you can follow it at @MillerParkPork (tweets include #braun and ERMAHGERD MAHSHERD PERTERTERS #NationalPotatoDay).
 
But no matter how many Twitter followers Porkfait has, the real star of baseball concession stands will always be hot dogs. And like other stadium food—like the ice cream sundae so big it needs a regulation batting helmet to contain it—it’s gotten more and more over-the-top. Here, some notable dogs to chow down on or to just look at in amazement.
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June 26th, 2014
11:30 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.

Salsa verde is a sauce made by grinding parsley, capers, anchovies, lemon juice and olive oil into a smooth purée. While its flavor - umami-rich and savory - is something to be touted, its versatility is our favorite aspect: This sauce can be served with grilled or roasted meat, fish or poultry, poached fish, boiled or steamed new potatoes, sliced tomatoes, sandwiches and countless other dishes.

We find that a slice of sandwich bread (dried out slightly in a toaster) is the key to creating a sauce that doesn’t separate. The bread also mellows out the potent flavors and helps create balance. And be sure to use a high quality olive oil, as the flavor is an essential component.
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Filed under: America's Test Kitchen • Content Partner • Dishes • Recipes


June 24th, 2014
12:00 PM ET
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John King highlights an incriminating picture of President Obama during his recent trip to Chipotle. Did he overstep his political power here or is it OK for a customer to breach the boundary of the sneeze guard?
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June 23rd, 2014
01:30 PM 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 magazine, and on our two public television cooking shows.

Grilling bone-in chicken breasts is trickier than it seems. You want well-browned, crisp skin, and tender, moist meat. The challenge is the thick part of the breast: It’s quite slow to cook, while the tapered end cooks quickly. Adding a glaze to that equation makes the situation even a little thornier.

Here’s how we ensure success: First, we brine the chicken breasts to boost their moistness and to season them. Second, we set the grill up with a modified two-level fire; the hot side is used for browning and crisping, and the cooler side for the bulk of the cooking time. Finally, we apply the glaze to the chicken breasts only in the final minutes of grilling, so that the sugars won't burn.

Once you master this basic technique for grilling chicken breasts, you can apply any number of glazes or sauces, even barbecue sauce, if you like.
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A Riesling to celebrate all summer
June 20th, 2014
08:45 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.

Yes: The Summer of Riesling has officially started. So what does that mean for you?

In case you missed the first six iterations of this restaurant-centric love-fest for all things Riesling, what happens is that, beginning June 21, a plethora of restaurants around the country agree to feature several Rieslings by the glass throughout the entire summer. There are also tastings, dinners, hootenannies (well, one hopes) and so on. The list of participants can be found at summerofriesling.com.

The purpose, of course, is to build awareness for Riesling, a great white grape that suffers from several misconceptions: First, that all of it is sweet (it isn’t), second, that it all comes from Germany (it doesn’t, though Germany is undoubtedly Riesling’s homeland), and third, that it’s weird and you’d be better off buying Chardonnay (definitely not).
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Filed under: Content Partner • Food and Wine • Sip • Wine


June 19th, 2014
03:15 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.

Of all the 10 billion pieces of World Cup paraphernalia out there, the one I love the best is Pepsi’s #FUTBOLNOW soda machine. The vending machine doubles as a video game: Users can show off their skills and if they’re good enough, the interactive machine will award free sodas. Sadly, the only one of the limited-edition machines in the U.S. is at the Dallas airport.
  
But in non–World Cup news, there is a lot going on in the world of soda, like the Diet Coke Flirt Machine in London, and the 146-flavor Freestyle vending machine. There’s enough going on that it’s time to take stock and offer up these new soda commandments.
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Filed under: Content Partner • Food and Wine • Sip • Soda Ban • Soft Drinks


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