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

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Baking

Write a Pieku for Print

default-image

© Tina Rupp
As American as Cherry-Berry Pie.

Last week, Food & Wine editor in chief Dana Cowin (@fwscout) challenged Twitter followers to write a "pieku" for the November issue: "While developing a story on Pie, we created a new literary form: the Pieku, haikus abt pie. Anyone want to try writing 1 for print?"

The offer still stands through July 31. Tweet the hashtag #pieku @fandw @fwscout with your own pro-pie haiku to be eligible. For pastry envy and inspiration, here's a sampling of the poetic Tweetstorm:

@cettedrucks: tucked in crust, bubbling/crimped edges, lattice top or/a la mode. slice served.

@ashleyzink: Grandma taught mom how; Her pie recipes passed down; I'm the baker now!

@rthnnthrntn: dearest apple pie / my tastebuds are so thankful / but my hips are not

@melagustin: Buttery, flakey / Cradling sweet juicy cherries / This is my heaven

@ddavila: Fresh Key Lime Pie Dream Bright & Light Whipped Cream Delight. So Tart & Tangy

@Justinchapple: berry pie, good pie; peanut butter, better pie; pumpkin pie, favorite

@msvallis: Crust not overworked, blueberries firm and lemon tart, eat you in a day

Events

Nationwide Sugar Rush for a Cause

default-image

Great American Bake Sale


Bloggers around the country are turning off their computers and getting their hands floury this weekend to raise funds for Share Our Strength, a D.C.-based nonprofit that fights childhood hunger. The Great American Bake Sale, now in its ninth year, has raised over $6 million to date to support S.O.S.’s mission to make sure no child in America goes hungry. A huge network of fantastic bloggers are hosting bake sales, like the folks behind Peanut Butter and Julie in Nevada, Green Eats in Durham, NC, What’s for Dinner Mom? in Alaska and Rhubarb and Honey in St. Louis. You can find a bake sale near you on the Great American Bake Sale website.

Chefs

It's Official: Lemon Meringue Pie Equals Spring

default-image

© kate krader
Gramercy Tavern's Springtime Lemon Meringue Pie.

Spring officially started on Sunday, March 20. But for me it begins today, when Nancy Olson and her awesome pastry team at Manhattan’s Gramercy Tavern introduce their lemon meringue pie to the menu. Of course it’s amazing—a towering piece of pie that’s roughly 50 percent sweet-tart-velvety lemon curd and 50 percent toasted, pillowy meringue with some extra percent flaky-crisp pastry.

The pie is the brainchild of GT pastry sous chef Alex Ray, whose grandmother made it for every holiday. Ray obsessed about everything from the meringue (she went classic, not Italian, which is made with boiling-hot sugar syrup) to the pastry (she went with sweet pastry, as opposed to more savory pâte brisée) to the burning question of whether to serve the pie with ice cream. And if so, what flavor. At press time, the answer was salted-cashew ice cream. “But that’s negotiable,” says Olson. “If someone wants vanilla, we can do that. This is Gramercy Tavern, it’s like Garanimals here. Mixing and matching is our game.”

Recipes

Mariah Carey Pregnancy Food

default-image

A Mariah Carey pregnancy food favorite: Pork chops

© Kana Okada
A Mariah Carey pregnancy food favorite: Pork chops

Being pregnant with twins seems to have grounded singer Mariah Carey, who at one point reportedly ate a diet of only purple foods.

She’s giving in to her pregnancy cravings by cooking and eating comfort foods like “smothered pork chops, collard greens, red beans and rice and pecan pie with homemade whipped cream,” says her husband, Nick Cannon, in an interview with People magazine.

Check out more super-satisfying recipes in our Southern Comfort Food slideshow.

Baking

Skull Cake

default-image

© Kristin Donnelly
Skull cake.

I would never have called Wilton, the bakeware maker, edgy. The company has entire categories of cake decorations devoted to Dora the Explorer and Spider-Man and makes 15 different kinds of heart-shaped pans. So I was shocked when they sent me an incredible cake mold that forms a three-dimensional skull. It’s part of their Halloween line “for grown-ups” that also includes a skull-shaped ice mold. I made the skull cake last weekend and brought it to a party, where we set it in the middle of the table. As a centerpiece, it straddled the line between hip and gruesome until we sliced it; then, it was nothing more than pumpkin-spice cake.

In honor of Halloween and my new cake pan, here is a slideshow about the history of skulls and another about making skull cake.

Restaurants

Eco Treats at NYC’s New Museum

default-image

© Photo Courtesy New Museum

Maury Rubin, the baker-owner of Manhattan’s irresistible City Bakery, has expanded his eco-visionary Birdbath Bakery Café to the lobby of the New Museum on the Bowery. Seasonal, local salads and sandwiches like turkey-meatball sliders and Rubin’s cult pretzel croissants will be delivered to the New Museum by bicycle-driven cargo rickshaw. Rubin has also created a New Museum Cookie, a chocolate-chip cookie with quinoa and mango, exclusively for the museum outpost. Customers who arrive by bike or skateboard get a 25-percent discount. The funky space with communal tables was designed by Brooklyn-based Uhuru studio, an eco-avant-garde furniture collective.

Style

Latte Art Made Easy

default-image

F&W’s features intern, Chelsea Morse, has always been fascinated by latte art. Here, she divulges an easy way to recreate milk-foam design swirls at home:

If I tried, I bet I could remember the first latte I ever had with a heart-shaped design in the milk foam. (I can only hope that I didn’t assume the barista was flirting with me, and that I kept my amazement to myself.) Many milky coffee drinks later, I’m still thrilled to see a flower or a tree design atop my beverage; the extra effort to transform something delicious into something beautiful makes my day. Iceland-based artist Megan Herbert’s new culinary stencils are a simple way to produce the whimsical designs at home with a little cocoa or powdered sugar. She suggests them for cake, cookies or coffee—you could make a pretty gorgeous brunch spread. She offers a frosty woodland scene and a knitting-pattern stencil right now, sold as a set. I’m already thinking about using them this Christmas.

Recipes

The Best Way To Bake

default-image

For our July story, "The Year of the Pastry Chef,"  we had the honor of featuring some incredible desserts from some of the country's best pastry minds, including Christy Timon and Abram Faber of Clear Flour Bread in Cambridge, Massachusetts, who gave us the recipe for their amazing airy baked doughnuts. A model professional baking recipe, it used baker's percentages and required an accurate scale and instant yeast, two things that aren't often found in home kitchens, but make for more reliable results. In the magazine, we adapted the doughnuts for home cooks, swapping in easier-to-find active dry yeast, scaling back the portions, and converting weights to cup measures, but Timon and Faber were rightfully concerned that our version wouldn't be as fail-safe. We think we came pretty close, but were we right? For the sake of comparison (and for those who prefer scales), the bakery's original recipe comes after the jump. Which would you rather use?

[More]

Events

Eat Cake for a Cause

default-image

© Courtesy of the Cake Committee

Multitalented London ceramicist Peter Ting is also one of the most obsessive bakers I know. Looking for an excuse to indulge his baking passion and give back, he started a group in London called the Cake Committee, which hosts what I like to think of as grown-up bake sales. Members bring their best homemade sweets, mostly cakes, and select a charity to donate the profits to. The cake sales have been such a success that Ting has helped set up committee chapters (he calls them “slices”) in Singapore, Maine and now New York City. The first meeting of the NYC chapter is tonight from 7 to 9 p.m. at the Maccarone Gallery. The $20 entrance fee will be donated to the Friends of the French Culinary Institute and the Lesbian, Gay, Bisexual and Transgender Community Center. RSVP to epaul@vlany.org to eat cake for a cause.

News

Food as Art in L.A.

default-image

Scott Hove's cakes bite back.

© Scott Hove
Scott Hove's cakes bite back.

As a kid, I always loved to play with my food. But none of my creations ever came close to the wild food art that’s part of “Palate,” a new exhibition opening May 22 at L.A.’s Scion Gallery. The title is a play on the artist’s palette and the tasting palate. It includes Jeff Vespa’s huge Polaroids of fast-food burgers and a series of photographs from James Reynolds documenting death-row inmates’ last-meal requests. Wacky food artist Clare Crespo has crocheted a seafood smorgasbord of oysters and shrimp po’boys, and Tamara Kostianovsky uses clothing to create sculptures that resemble slabs of meat. I love the sweet and scary Cakeland collection from Oakland-based artist Scott Hove. His cakes, sculptures and installations are meant to juxtapose the sense of desire and fear with elements like teeth and horns adorning pretty pink cakes.

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.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.