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Mouthing Off

By the Editors of Food & Wine Magazine

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Ultimate Holiday Guide

Michael Tusk's Maine Christmas Dinner Menu

San Francisco chef Michael Tusk.

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 >

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Twitter Alert

Party With Best New Chef All-Stars on Twitter

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.

Related: More from the Best New Chef All-Stars
Buy the Food & Wine Best New Chefs All-Star Cookbook
Best New Chef Recipes

 

Superstar Chefs

Chefs’ First Cookies

Chocolate chip cookies are not only the most searched-for cookie on the web, they’re also the beginner cookie for many budding bakers—including legendary chefs. When F&W Best New Chef 1995 Traci des Jardins was just three years old, her mother taught her how to make the iconic cookie. It was the first thing she remembers learning in the kitchen. Former Gramercy Tavern pastry chef Nancy Olson had a similar experience. Her childhood experiments included packaged mac and cheese and undertaking the recipe on the back of a bag of Nestlé Toll House chocolate chips. “I was about 12,” Olson says. “I remember my mom saying I made better chocolate chip cookies than she did, and that was an amazing compliment. No doubt it led to me feeling confident in the kitchen.”

Related: Fantastic Chocolate Chip Cookies
America's Best Chocolate Chip Cookies
Great Holiday Cookies

What I Learned

Honoring Judy Rodgers

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.

And then there was Judy Rodgers. Read more >

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What Chefs Are Eating

Star Chefs' Thanksgivings

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 >


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Chefs Make Change

Thanksgivingukkah in Rwanda

Writer Josh Ruxin recreates Thanksgiving in Rwanda. Read more >

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What Chefs Are Eating

Schnitzel, Sardines and Steaks

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 >

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What Chefs Are Eating

Chefs' Breakfasts, Football Snacks & Dinners

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>>

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Diary of a Line Cook

Never Step Out of the Rhythm and Into Your Head

What's More Distracting: Steak or Ego?

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 >

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Chef Labs

The Suburban Lab That's Changing the Future of Food

Ideas in Food chef Aki Kamozawa

The Ideas in Food lab works with some of America's boldest chefs. Here, a look inside their problem-solving process. Read more >

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.