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
Recipes

DIY Lunch Bag

default-image

© Quentin Bacon

In the prime upper-right-hand quadrant of New York magazine's always awesome Approval Matrix this week: A super-adorable do-it-yourself lunch bag from Design*Sponge. Full details of the project, including a template and easy-to-follow instructions, can be found here. Here, F&W provides 10 great ideas on how to fill it, including Indian pulled-chicken sandwiches, meat loaf club sandwiches and nutty apple pie bars (pictured).

Cookbooks

Boxing Lessons with Barbara Lynch

default-image

Last week, I was up in Boston to help host a party with rock-star chef Barbara Lynch and the founders of Fresh beauty, Lev Glazman and Alina Roytberg. The occasion: To celebrate an article in F& W’s September issue, in which Lynch helped her friends add more flavor to their favorite healthy recipes.

After the party, we headed over to Sportello, one of Barbara's newest restaurants, and the dinner conversation veered to keeping fit. Barbara is on a serious health kick. To keep up her energy (she just finished a new cookbook, Stir, out next month), she’s been obsessively juicing every fruit, vegetable and herb she can get her hands and storing batches in her fridge. Lynch also told me about her new favorite energy bar, Green Vibrance. (Cameron Diaz has been in Boston, filming Wichita with Tom Cruise, and her personal assistant introduced Barbara to the dark-chocolate-covered, vitamin-loaded veggie bar.)

In addition to trail-running with the Sportello staff, Barbara has also taken up boxing. And I don’t mean the cardio-punch classes they offer at fancy fitness centers. Lynch works out at Golden Gloves champion Peter Welch’s super-old-school gym in Southie. After a few drinks, Lev (he actually does the cardio-punch gym classes) and I had agreed to join her in the ring the next day. Lev was a no-show (I think he got scared), but Barbara’s publicist, Sarah Hearn, joined me for an intense hour-long session with a group that looked straight out of Rocky. After throwing uppercuts, jabs and hooks and doing what seemed like endless push-ups, I have a new respect for Barbara Lynch, way beyond her extraordinary skills in the kitchen.

fresh
 

Recipes

10 Dishes that Make the Most of Apples

default-image

© Tina Rupp

In our October issue, we preview new baking books out this fall that celebrate easy American desserts. Here, we offer 10 new ideas for the all-American apple pie, like a double-crust version, flaky apple crostatas (pictured), and crispy apple dumplings made with frozen puff-pastry sheets. More Excellent Desserts: 10 superb American desserts, like minty baked Alaska and red velvet cake with caramel-coated pecans

Wine

Pairing Wine with Cupcakes

default-image

If you've ever wondered what wine would be best with red velvet or chocolate cupcakes, James Roth of the wine shop Red, White & Bleu in Falls Church, Virginia, is your man. His motto is, "If you can eat it, you can pair it." So the Falls Church News-Press put him up to the challenge of pairing eight different flavored cupcakes with wines. The results were fascinating-for example, a dark-chocolate ganache with an Argentinean Malbec. Try some cupcake pairings yourself with some of my favorite F&W recipes:

Strawberry Shortcake Cupcakes
Lemon Meringue Cupcakes
Devil's Food Cupcakes with Espresso Meringue
Angel Food Cupcakes with Raspberry Swirl
Double Dark Chocolate Cupcakes with Peanut Butter Filling


News

Are Mini Bundt Cakes the New Cupcakes?

default-image

Andrew Sessa, senior editor at F&W's sister magazine Departures, is adamant that the mini Bundt cake is going to steal the cupcake's role as the darling of the dessert world. "People like cupcakes because they're cute, and individual sized, and, maybe most importantly, vaguely nostalgic," says Sessa. "They're a throwback to mom's kitchen, and mid-century Donna Reed Americana. Mini bundts hit all the same notes, and I think, are even cuter and certainly have an even stronger sense of that nostalgia."T he recreational baker adores the adorable round cakes so much that he has started his own company— Bundt, a Bakery  — which debuted last weekend at Brooklyn’s new Greenpoint Food Market. Sessa will be selling a rotating selection of seasonally inspired mini Bundt cakes, like Guinness Ginger Spice and Oatmeal Cranberry Crunch, for $4 each. The best-seller over the weekend was the zingy Caipirinha Sling. I couldn’t get enough of the supermoist Carrot Cake Bundt, which can be ordered with an extra shot of white chocolate–cream cheese buttercream frosting for $1 more.

Bundt

© Peter Picasa
Mini Bundts baked by Andrew Sessa.

 


 

Farms

A Pacific Northwest Foodie Island

default-image

Last week I was sailing through the Pacific Northwest and fell in love with Lopez Island and its food. The island, located north of Seattle, is relatively remote and can be reached by ferry or sea plane. After docking, we waited in line with the locals outside of Holly B’s Bakery to fill up on their almond-studded cinnamon rolls, warm baguettes and crumbly cheddar-herb biscuits. Next door, lattes made with Graffeo beans beckoned us to recaffeinate at Caffe la Boheme. We headed out of town on bikes and stumbled upon Lopez Island Farm’s store, where the cash box was (trustingly) left out for us to ring up our purchase. I scooped up some marionberry syrup, which was perfect with our pancakes the next morning, and a goat cheese spread with apricots and pistachios that became our preferred snack for refueling after hikes. I only wish I had put ice in my day pack, so I could have brought back some of their beautiful lamb sausage to grill as well.

Recipes

London Pop-Up Cake Shop

default-image

For F&W’s September issue, I wrote about an incredible dinner party that London-based ceramicist Peter Ting hosted at the country house he shares with his partner, Brian Kennedy, and his friend Rachel Lamb. Ting gave F&W an exclusive look at his new Hachi tabletop collection for Royal Crown Derby and also shared some of his best recipes. Though he is an excellent cook, Ting's true passion is baking. He recently launched a London-based group called the Cake Committee that meets every other month (Oct. 18 and Dec. 13 will be the next dates) in Pullens Yards. A minimum of 10 amateur and professional bakers bring at least one cake, pie, tart or brioche to sell by the slice to raise money for charity. I sent Peter my favorite F&W recipe for red velvet cake, which he made for the committee’s inaugural meeting.

 

cake

Cookbooks

More Sticky, Chewy, Messy, Gooey

default-image

Jill O'Connor's Sticky, Chewy, Messy, Gooey is one of my favorite baking books. So I am totally thrilled that Chronicle Books is publishing a much-needed sequel: Sticky, Chewy, Messy, Gooey Treats for Kids. Even though the book is aimed at kids, everything looks insanely good. I'm planning to start by trying the Holy Moly! Strawberry Jam Roly-Poly (sort of like a jelly roll but with a more flaky, biscuit-like dough), and then I'll tackle the Wicked Good Chocolate Peanut Butter Pudding Cups. The only downside? I can't share the book with friends until October, when it goes on sale. Until then, I'll be baking these great Food & Wine standbys for my kids:
Chocolate Chip–Pretzel Bars
Cookies & Cream Cupcakes
Chocolate Soufflé Sundae

Chefs

The Ultimate Cake-Off

default-image

© Eric Biermann
Tariq Hanna and his blue cake

As one of the few people in the world not caught up in the saga of Jon & Kate Plus 8, I don’t usually watch TLC on Monday nights. Tonight, though, and for the rest of the season, I’ll tune in to TLC—and that’s because the network is airing a sneak peek of an addictive new show, the Ultimate Cake-Off. As addictive as Jon & Kate, which is on right before it? Definitely, if you’re obsessed with wedding cakes that look like a replica of the gazebo where he proposed. Contestants, who run the gamut from housewives to professionals, have nine hours, a bunch of power tools, and every food coloring in the rainbow at their disposal to make a cake that’s a minimum of five feet tall. At the end of each episode, a client picks the winning cake, with input from a panel of star judges. My friend, the extraordinary cake designer Margaret Braun, is one of those star judges, and she says the show is amazing. “You see cakes that run the gamut from really scary to great,” she says. So far, all I’ve seen is the bright turquoise blue cake from Tariq Hanna and I can’t wait to see which category—scary or great—it falls into.

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.