F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Editor’s Letter

I am a proud member of the simple-griller club. I place my ingredients on a grate over hot coals, cook them, take them off the heat and eat them. This issue was made with grillers like me in mind: We turned to some of the biggest grilling experts around and asked them for their easiest recipes—no specialized equipment or fancy techniques necessary.

Francis Mallmann, for example, is a South American celebrity chef who gave up the world of haute-French cuisine to cook with fire and cast iron like a gaucho. We trekked to Mallmann’s country house outside the village of Garzón, Uruguay, to see his cooking methods up close and learn recipes like his rosemary-grilled shrimp.

Here in the States, we dropped by Portland, Oregon’s Pok Pok. From its beginning as a take-out stand in the driveway of chef Andy Ricker’s house, it has become one of the best Thai restaurants in America. Among its outstanding grilled dishes are incredible honey-glazed baby back ribs.

For our “20 Smart Tips for Everyday Grilling,” we got unexpected ideas from a collection of top experts. Chef Robert Del Grande makes sauces on a stick: He grills vegetables on a skewer, then purees them to create a smoky condiment for different types of meat. If you don’t want to mess with a grill at all, turn to our News & Notes section; we’ve found seven new, unusual smoked ingredients, including a terrific Spanish olive oil and robust peppercorns.

Once you’ve chosen some new ideas to try for grilling, I hope you’ll test out some new ideas for wine pairing. F&W’s Kristin Donnelly, one of our resident wine geeks, defies convention in recommending unfashionable oaked wines with grilled food. Prepare one of the recipes by F&W’s Marcia Kiesel (I’m partial to the grilled cheese with smoked-paprika pesto), open a bottle of oaked Sauvignon Blanc, and have them together—then let me know what you think.

Where I’m Coming From

My Recent NYC Expeditions:

Minetta Tavern
Had insanely satisfying frites and a petite tender steak at this restaurant from consummate bistro-istes Keith McNally, Riad Nasr and Lee Hanson.

Fatty Crab Uptown
A much bigger offshoot of the West Village original, it’s an oasis of Asian excellence on the Upper West Side. I loved Zak Pelaccio’s Malaysian wonton mee: shrimp and pork wontons served with fried noodles.

Bar Breton
Cyril Renaud’s homey galetterie, specializing in buckwheat crêpes, is delicious and affordable. I want to go back for the galette with poached egg, black trumpet mushrooms, spinach and Parmesan cheese.

Published June 2009
You Might Also Like

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.