The Ideas in Food lab works with some of America's boldest chefs. Here, a look inside their problem-solving process. Read more >
Here's how to get tax-deductible cronuts. 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 turn my neck away from the stove. The GM is running down the stairs to the kitchen. I’ve got a sauté pan in each hand, my oven timer is blaring at me and I can smell my sweet potatoes begging to be flipped before the bacon fat scorches them. “Juice!” I yell at him. “I need some juice right now!” We’re closing in on the last two hours of Friday night dinner service. I haven’t eaten anything since early afternoon, and I can feel my blood sugar dipping. I’m losing steam and I can’t afford to. The board is full, tickets still pouring in, new tables are still being seated upstairs. While I certainly don’t have time to chew and swallow, I think I can rehydrate with a few sugary mouthfuls of juice and keep it together until the end.
Before my begged-for juice arrives, one of the servers shows up with an almost-full bottle of red wine and a few paper coffee cups. She’s bounding back up the stairs before I can thank her. I don’t even have to stop what I’m doing because my sous-chef has already poured each of us a full cup and he’s halfway finished with his, and shoving mine at me. I’m seasoning the next trout fillet with one hand and tipping that cup into my mouth with the other. It’s not quite late enough to get a little tipsy, but my body doesn’t care about the difference between wine and juice at this point. Energy is energy! I try to make it last, but there’s no point. I swallow it down and throw that fish on the fire.
With all this talk of food dudes, it’s worth noting that few people alive today, male or female, have done more for the American palate than the cookbook author Paula Wolfert, who has written for this magazine since its founding in 1978. She’s best known for introducing the cuisines of Morocco and Gascony (in southwestern France) to the American mainstream. Less well-known, she was also a foraging pioneer. Back in the 1990s, when Réne Redzepi was just starting his career, Wolfert began researching her cookbook Mediterranean Grains and Greens, which cataloged dozens of wild edibles when it was published in 1998. (A typical entry in the book’s extensive appendix: “Butcher’s Beard (Borago offiinalis) The young shoots are tart and bitter, but when cooked they develop a bluish purple color and a well-balanced flavor. Used in risottos and frittatas.”) Read more >
Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week. READ MORE>>
Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week >>
Chef Gerard Craft. Photo courtesy of Greg Rannells Photography.
As the World Series heats up between the Red Sox and the Cardinals, baseball fans can drink and eat their nerves away at some fantastic local restaurants. Empire builder Barbara Lynch has shared her favorite spots in Boston. Here, chef Gerard Craft —whose restaurantPastaria often hosts Cardinals players—divulges his hit list for the St. Louis area. Read more >
San Francisco’s 2014 Michelin Guide ratings are in, and the single newly-starred restaurant is Best New Chef All-Star Stuart Brioza & Nicole Krasinski’s State Bird Provisions. The much-adored restaurant, which serves inventive small plates from roving dim sum carts, reopened just this weekend after 9-month remodel that expanded seating, refined the décor and added a stand-up oyster bar. “This is the more evolved, totally realized version,” Brioza says of the revamp, a collaboration with designer Wylie Price. One of Brioza's favorite details is a sleek, art-deco front door with a massive chrome handle salvaged from the space next door, where he and Krasinkski are planning to build an ambitious, multi-level restaurant called The Progress.
Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week.
Kabocha Squash for 2: At Incanto, chef Chris Cosentino is working on a new dish: Kabocha squash stuffed with oxtail, Savoy cabbage, grilled levain and Taleggio. The gooey, cheesy fall dish is perfect for F&W’s new #FWMuse series, which spotlights squash this month.
Beautiful Beets: Paul Liebrandt plated a breathtaking, deconstructed salad of early autumn beetroot, lettuce, flowers and herbs.
Breakfast Pie: Alexandra Guarnaschelli proposes raspberry jam tarts for breakfast. “What is it about a lattice crust that makes things taste better?” she asks.
Chickpeas at Betony: On a trip to NYC, Hugh Acheson snacked on delicate chickpea panisse at Betony. His verdict: Stunning.
Halloween Macaroons: In a stroke of genius, chef Andrew Carmellini’s Lafayette is selling “Jack-O-Roons” for the Halloween season. Bright orange, dipped in chocolate and topped with frosting stems, the cookies even have Jack-O-Lantern-inspired faces.