My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Cookbooks

Jamie Oliver's Food Revolution

default-image

Jamie Oliver's Food Revolution

© Hyperion
Jamie Oliver's Food Revolution

Jamie Oliver just keeps getting better. Eons ago I used to scratch my head at the popularity of the Naked Chef and his mumblings about great pasta with peas, but now I'm on the front lines of fandom. Unlike other celebrity chefs, who churn out new cookbooks at the drop of a pan, lately each new Jamie Oliver endeavor has been inspired by a brilliant, truly helpful idea. This time he's teaching residents of unhealthy towns how to cook fast from-scratch dinners. He already did it in the UK, and now he's tackling Huntington, West Virginia. He's calling it Jamie's Food Revolution, which is also the title of his new cookbook. His casual recipe style can be frustrating, but the dishes themselves are great and regularly include a half-dozen inspired variations, like a bright cucumber-and-mint salad with optional yogurt dressing, black olives, fresh red chiles or a little extra-virgin olive oil. For Jamie Oliver recipes from F&W, click here.

Entertaining

Reinventing Dinner Theater

default-image

etw

© Marlo Hunter
Eating Their Words reinvents dinner theater.

 

The dinner-theater concept sounds like a throwback, but director Marlo Hunter is trying to make it hip again with Eating Their Words. Hunter enlists noteworthy writers and actors for an evening of short plays to be performed at a top NYC restaurant. As part of the action, the actors sit at a table and eat a dish; immediately after the performance, the audience is served everything they've just seen the actors enjoy. The next Eating Their Words event, on Monday, October 19, will be at Tocqueville restaurant, with works by Pulitzer Prize finalist Theresa Rebeck and playwrights Jonathan Marc Sherman and Sam Forman. Tocqueville chef-owner Marco Moreira has created a menu to complement the plays, including schmaltz roasted country chicken and a bittersweet chocolate tort. Tickets must be purchased before Sunday, October 18.

Recipes

An Ode to Thomas Keller

default-image

© Kana Okada

November will be a big month for superstar chef Thomas Keller (an F&W Best New Chef 1988): He’ll release Ad Hoc at Home (Artisan) and has plans to open a Beverly Hills outpost of Bouchon. Reasons to honor him now: his birthday this week, plus stellar dishes like his over-the-top mushroom quiche with buttery pastry shell (pictured), BLT fried egg-and-cheese sandwich, and a whole grilled chicken with arugula.

More Incredible Dishes by Our Best New Chefs:
- Our 2009 Best New Chefs’ easiest dishes like Kelly English’s meat pies with spicy buttermilk dip and Paul Liebrandt’s beet-and-red sorrel salad with nutty pistachio sauce

Menus

'Wichcraft's Dinner Menu: A Must-Try

default-image

A pile of pulled pork with wonderfully crusty edges topped with dill pickle slivers: $8. A heaping plate of blistered two-bite-size shishito peppers and sherry vinegar aioli: $6. Why had I only just checked out the cozy Flatiron location of ‘wichcraft, part of Tom Colicchio’s chain of sandwich shops, for dinner last night? Since last May, chef Sisha Ortuzar has been serving simple, delicious smallish plates with Greenmarket ingredients for insanely inexpensive prices. Last night, it was quiet, with only a few tables taken. How could that be, I wondered, when they were serving the last of the summer menu, including a fantastic tarragon-scented brothy dish of cockles and shrimp with late-season cherry tomatoes, corn and a hit of tarragon? Next week, Sisha will introduce a fall menu, and if all goes well, another ‘wichcraft that serves dinner will open in the David Rubenstein Atrium at Lincoln Center in November. I can’t wait for both.

If you’re not getting to New York any time soon, try these 'wichcraft-inspired cocktail party recipes from Tom and Sisha.

 

Chefs

Mario Batali’s Excellent Charity

default-image

The New York City Wine & Food Festival is about to bring a million food stars to town in support of two excellent hunger-fighting organizations: the Food Bank for New York City and Share Our Strength. So it’s more than appropriate that chef/hero Mario Batali is unofficially kicking off the weekend with a charity event of his own. Tonight at Del Posto, Mario will host a supersonic dinner and auction to raise money for the Mario Batali Foundation, whose admirable mission is to make sure kids are well read, well fed and well cared for. The guest list: Mary J Blige, R.E.M., Maggie Gyllenhaal and more special guests yet to be announced. The signature cocktail: Batali Rocks (gin, fresh clementine juice, gold flake garnish), created by über-mixologist Tony Abu Gamin who will be there mixing them at the party. The Batali-made menu: shrimp scampi with soft polenta; roast pork with Parma Lambrusco conserva. The auction items: the subject of tomorrow’s blog.

Menus

DB Bistro's Marathoner's Menu

default-image

chef

© DB Bistro Moderne
First-time marathoner and DB Bistro Moderne chef Olivier Muller

 

Olivier Muller, the chef at Manhattan’s DB Bistro Moderne, is known for indulgent French food, not to mention the decadent short-ribs-and-foie-gras-stuffed DB burger. But as the chef is gearing up for his first marathon, the ING NYC Marathon on November 1, he’s decided to create a special dinner menu for his fellow runners based on his own training diet. “I did a lot of reading about which foods give runners the most energy and I’ve designed my menu around them,” says the novice runner. Chef Muller’s three-course, pre fixe Marathon Menu is available during the month of October and includes dishes like avocado salad, housemade whole wheat-and-chicken ravioli and apple-and-raisin clafoutis. Muller is running the marathon to raise funds for and awareness of Malaria No More, which helps African families protect themselves with mosquito nets, and $10 for each $55 Marathon Menu ordered will be donated to the organization.

Recipes

Pasta Sfoglia Cookbook

default-image

cookbook

© Sfoglia
Sfoglia's new cookbook shares the restaurant's best recipes.


The NYC Marathon is one month away, and while I’ve been pretty diligent about getting in my long training runs, I’ve been more lackadaisical about my diet. I’ve learned the hard way that late-night Momofuku pork buns and foie gras ice cream are not the best fuel for a 5 a.m. workout. So I’m making an attempt to cook at home more over the next few weeks, and I’ve found myself turning to the new cookbook from Ron and Colleen Suhanosky, the husband-and-wife chef team behind Sfoglia in Nantucket and New York City. Pasta Sfoglia features more than 100 recipes inspired by Sfoglia’s addictive pasta dishes. While I don’t always have time to make pasta from scratch during the week, I do have the luxury of being able to buy exceptional ingredients, like Sfoglia’s bread and house-made goat cheese, at Tutto Sfoglia, the tiny new market adjacent to the Upper East Side restaurant.

Menus

Boston’s Best Ice Cream

default-image

On a recent trip to Boston, I stayed at the adorable Beacon Hill Hotel, tucked away down Charles Street. Its 12 rooms are right above its street-level restaurant, the Bistro, which is run by Barbara Lynch alum Jason Bond. In addition to the excellent complimentary breakfast, which included vanilla pancakes and a thick French toast topped with spiced crème fraîche, chef Bond makes some of the best ice cream in town. My friend Katherine and I tasted our way through flavors like Ligurian Olive Oil and Banana Rum, but the flavor that had us coming back at midnight for a second scoop was the Chocolate Almond–Smoked Sea Salt, with a pudding-like texture and crunchy bits of cocoa nibs and toasted slivered almonds. Bond shared his secret: Valrhona Guanaha chocolate and Norwegian smoked sea salt. Thank goodness ice cream wasn't on the breakfast menu.

Menus

Two Stellar Brunches in Los Angeles

default-image

I just returned from a quick trip to L.A. where I had two fantastic brunches.

Gjelina in Venice makes killer scones (moist and covered in a layer of crisp sugar), pizzas (try the one with grilled radicchio, fontina, bacon and tomato confit), BLTs (on thick slices of grilled bread with a fried egg on top) and butterscotch pot de crème (with salted caramel and crème fraîche).

Tavern in Brentwood is not just a fantastic brunch spot but it's also good for lunch, dinner, cocktails and takeout, too. Try the sticky bun Suzanne-style (topped with two slices of crisp Neiman Ranch bacon!), chorizo and eggs, wild mushroom frittata, lemon-ricotta pancakes and the turkey burger. Be sure to pick up some pastries to go from the larder on your way out.

Some inspiring F&W brunch recipes:

White Bean Huevos Rancheros

French Toast Stuffed with Ricotta and Strawberry Jam

Scrambled Eggs with Herbed Croutons

Smoked Trout Spread with Capers

BLT Fried Egg-and-Cheese Sandwich

Spicy Honey-Glazed Bacon

Sherried Mushrooms with Fried Eggs on Toast

Lemony Cornmeal-Cherry Scones

 

 

Recipes

The Standard Hotel’s Beer Garden

default-image

Kurt Gutenbrunner ringing the bell at the Standard Beer Garden.

© Jennifer Salerno
Kurt Gutenbrunner ringing the bell at the Standard Beer Garden.

It's not every day that a famous Austrian chef hand-feeds you a weisswurst, but that's what happened to me last night at New York City's Standard Hotel's Beer Garden.

Wearing lederhosen in honor of Oktoberfest and a jean jacket personally given to him by the fashion designer Helmut Lang, Kurt Gutenbrunner (The Upholstery Store, Café Sabarsky, Blaue Gans and Michelin-starred Wallsé) handed out huge rock-salt-encrusted pretzels baked by Amy's Bread to trendy New Yorkers and taught me the proper way to eat a weisswurst (peel off the skin, dip in sweet mustard and devour with or without utensils).

Gutenbrunner rang a bell behind the beer garden's sausage bar throughout the night ("In Germany we ring the bell to call people to eat," he said). But he was upstaged by a German street-cart favorite called curry wurst: a juicy grilled bratwurst topped with ketchup and curry powder and served in a bun on a bed of sauerkraut.

Hotelier André Balazs gave Gutenbrunner carte blanche to select the garden's Schaller & Weber sausages and German beers (the chef's favorite is the Bitburger Pils, which he describes as "a golden beer that tastes like Champagne, a slight bit of lemon and a touch of banana"). Balazs even named a sausage on the menu after the chef: the Cheddar "Kurt"wurst–a bratwurst oozing with the creamy cheese.

"I've never met anyone with a bigger vision than André, or anyone who cares so much about making the beer garden experience here as authentic as possible," said Gutenbrunner before leading patrons in a chant of a Bavarian drinking song that loosely translates to "One More Beer."

Here are 7 more amazing sausage recipes from the F&W archives, perfect for any Oktoberfest celebration.

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.