When your relatives have a country house in a place called Christmas Cove, it's inevitable that at some point you'll be spending the holidays there. Here, chef Michael Tusk's family traditions and his incredible Christmas dinner menu. Read more >
Tomorrow at 2:30 p.m. EST, @fandw will host a blowout holiday party on Twitter with some of the genius chefs featured in the Food & Wine Best New Chefs All-Star Cookbook: Grant Achatz (@Gachatz), Barbara Lynch (@barbaralynchBOS), David Chang (@davidchang), Michael Symon (@chefsymon), Anne Quatrano (@annequatrano) and Graham Elliot (@grahamelliot). To learn about their top holiday gift picks, cooking tips and more, join in by following along and tweeting with the hashtag #FWChat.
In the fall of 2012, Food & Wine tasked me with wrangling hundreds of chefs for a large-scale interview project. I was just coming off a hyperlocal food editor gig at a New York weekly, and the work was a chance to broaden my knowledge of national culinary talent. I spoke with chefs doing honest work in their regions, such as Landon Schoenefeld of Haute Dish in Minneapolis, and Kevin Sousa who was using his Pittsburgh restaurants as engines for urban renewal. And, of course, I spoke with the heavyweights—David Kinch, Charlie Palmer, Grant Achatz, who talked my ear off for two hours about sherry vinegar and Sleep No More. The sea-change chefs. The kahunas.
Writer Josh Ruxin recreates Thanksgiving in Rwanda. Read more >
Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking. Here, what they’ve enjoyed this past week. READ MORE>>
New Yorker Alfia Muzio, a former lawyer, currently works as a line cook at Marlow & Sons in Brooklyn.
I was overconfident. Maybe even showing off a little. There was a new guy in the kitchen, and perhaps I was a little anxious to prove that I knew something about sauté. My sous-chef had left me in her spot: expediting, plating, buffering between the front of house and the cooks. She had faith in me; I wanted to do it right! I was sure I could! So when the order for the big steak came in, I puffed out my chest a little, no sweat! I could lead the line through one big, very expensive steak! It was a slow night; I’d give that steak my full attention. If I needed back up, my sous-chef was downstairs, within earshot... Read more >
The Ideas in Food lab works with some of America's boldest chefs. Here, a look inside their problem-solving process. Read more >