Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning.
For at-home mixologists, a well-stocked bar is already a beautiful thing. 1800 Tequila takes this fact one step further with its Essential Artist series.
What's so great about these recipes? We'd make them all again and again not because they are gluten free, but just because they're delicious.
Here, produced by F&W's Julia Heffelfinger, a makeover of the movie-theater concession stand. No popcorn machine necessary.
Here, F&W editors' guide to the best Times Square restaurants, perfect for visitors to New York City.
© Julia Rothman
I asked my very favorite frequent flier and F&W Contributing Editor, Andrew Zimmern, who travels the world for his show Bizarre Foods on the Travel Channel, for his favorite dining spots in airports. He obliged by giving me his favorite places to eat in 12 airports around the country. From now on, I’m booking all my flights with stopovers in Minneapolis. 12 great airport restaurants. »
Classic Chicken Noodle Soup from F&W's Grace Parisi; © Stephanie Foley
The flu is still wreaking havoc across the country. If you’ve already high-fived the wrong person and come down with the flu, there are ways to make yourself better. One is to get out your soup spoon and dig into a bowl of supremely satisfying soup. Here, fantastic soups across America.>>
Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football
Cradle of Life © Tina Rupp
Food & Wine editors aren’t necessarily sports experts, as you will see admitted below. So if you’re wondering whether to bet on Baltimore or San Francisco for the Super Bowl on Sunday, don’t ask us. But for an answer to that burning question regarding what to pair with loaded nachos, we’ve got you covered. Here, editors’ game-day-perfect cocktails, wines and beers for serious football food fans. MORE »
© Fredrika Stjärne
What do you want to be eating more of in 2013? Right now, in the midst of my post-holiday food hangover, my answer is “nothing.” My follow-up answer is “anything that’s associated with the word cleanse.” But I’ll get over that. So I looked in the crystal ball we have lying around at Food & Wine in anticipation of moments like this, and I discovered five foods and one kind of drink that will be on fire in 2013. On to the must-try foods. »
Cocktail Cartoon by Adam Bernbach.
Most people who order a cocktail just by its name might not realize they’re being pretty vague. “I’ll have a Manhattan,” we’ll say, then go back to our conversation, leaving the nuances of each drink up to the person behind the bar. Bourbon? Rye? Dolin vermouth? Angostura bitters? That’s handing over a lot of decision-making power to the bartender. At the spectacular cocktail spot Proof, in Washington, DC, bar manager Adam Bernbach is helping guests discover exactly how different a drink can be, depending on the answers to these sorts of questions.
“There’s a certain handwriting to cocktails,” Bernbach says. “Your handwriting is slanted in a certain direction, your L’s curl a little more than somebody else’s, your P’s are a little straighter than others. In the same way, when you’re making a daiquiri, maybe you choose to use a South American rum and you might add a touch more lime juice because your preference is for something a little bit more tart.”
This month, Bernbach is exploring this mixology philosophy during his weekly Remastered Editions. For each Sunday (aside from the 20th, because of Inauguration Day insanity) he’s selected a classic cocktail and is presenting it using four different recipes. Last week, he did a study of the Manhattan. The fan favorites that night were the ones made with Eagle Rare bourbon, Cocchi vermouth and Angostura bitters; and another with Templeton rye, Carpano Antica and a combination of Angostura and Regan’s Orange bitters. On Sunday, January 13, daiquiris are in the spotlight. The varying styles of rum—Spanish, English, rhum agricole from the French West Indies—and the vast assortments of sweeteners that can be used in the classic, from Demerara syrup to simple syrup to plain sugar, give Bernbach a lot of flexibility. “I think the sweet, herb, spice quality of the rhum agricole will be very visible to guests. And I think the funkiness of the Jamaican Blackwell rum will be really obvious.”
To drive home this idea of the personalized nature of these cocktails, Bernbach has handwritten each of the menus and even made a little drawing (above) for each week. For the final installment of Remastered Editions, Bernbach will tackle the whiskey sour—including one drink that involves a whole egg yolk and that intriguingly tastes like, in Bernbach’s words, “lemony nut cake.” Perhaps it’s time to book a seat on the Acela, destination: Washington, DC.
Related: 50 Best Bars in America
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