© Alessandra Bulow
From left: Rory Tischler, Jon (Smooth) Varriano & Seton Rossini man the bar at The Old F&W Art Saloon
Halloween is two days away but the art department staff of Food & Wine
’s marketing team is kicking off the festivities today by transforming their office space into The Old F&W
Art Saloon. In addition to dressing up in awesome 19th-century Western costumes, they’re serving beef chili with beans
, buttery corn bread
and fantastic homemade black pepper beef jerky
(Last year they dressed as the Simmons Family including Top Chef judge and F&W’s own Gail Simmons, Gene Simmons and Richard Simmons—no relation.)
Scrounging for a last-minute Halloween costume or party idea? Get inspiration from F&W's Dress Like a Chef and Halloween Party slideshows.
Since it's Passover, I'm eating (and eating and eating) matzo, the flour-and-water cracker. Here's how:
Matzo balls My favorite way. This is a rosemary-accented version (pictured).
Matzo Brei Since this is fried (that's what brei means), it 's a very close second to matzo balls. I like it as a sweet, once-a-year treat.
Matzo meal It makes for a spectacularly crunchy coating, like on this matzo meal–crusted trout.
Matzo with lox and cream cheese Old habits die hard.
Matzo, butter and jam Don’t overthink it.
Matzo with chopped liver A legend in the field. Just swap out the crostini for matzo in this recipe.
Matzo pizza Add sauce and cheese, and broil.
Matzo flatbreads Extraordinarily simple. Here's how to make them.
Matzo (broken) lasagna Using this recipe, replace the lasagna noodles with pieces of matzo that have been lightly soaked in warm water until just pliable.
Chocolate-covered matzo Obviously.
I've always viewed Passover desserts as a bit like magic tricks, since no flour or leavening agents like baking powder and baking soda are allowed. But there are still plenty of fantastic desserts, from chocolate cakes to macaroons (one of the secrets to amazing unleavened desserts is in the wrist action involved in making snowy whipped egg whites). Here, five desserts
for the five nights of Passover still left, like strawberry-red-wine sorbet with crushed meringue
, flourless chocolate almond cakes
and Mexican chocolate pots de crème
While gefilte fish has no symbolic reason for being invited to the Passover table, one cannot underestimate the power of nostalgia. And that’s gefilte fish’s main virtue. (The dish was originally prized for its economy: It stretched a bit of boneless white fish with fillers such as matzo meal, carrots and sweetened fish stock that turned to jelly.) I’ve concluded that the best way to get people to love gefilte fish is not to serve it at all. For the six remaining nights of Passover, here are six delicious alternatives
: herb-broiled fish with lemon aioli
(pictured), grilled halibut with tomato butter
, and tilapia with tomato and artichoke sauce
"There's no injunction in the Talmud that says kosher wine has to be sweet," explains Toronto wine writer Tony Aspler. For the seven remaining nights of Passover, wine writer Natalie Maclean recommends these dry kosher-for-Passover alternatives: 2007 Yarden Cabernet Sauvignon Merlot Cabernet Franc ($13)
A rich, full-bodied wine from Israel with aromas of dark red berries, plums and smoke. Pair it with roasted eggplant, like this tangy eggplant caponata
2004 Yarden Pinot Noir Golan Heights Winery ($27) This full-bodied Israeli wine has ripe, almost jammy, cherry and raspberry flavor. It's a great match for roasted and braised lamb, as well as grilled salmon, like this salmon dish topped with cilantro-pecan pesto.
2007 Golan Heights Winery Cabernet Sauvignon ($18) A lovely, supple Israeli wine with notes of dark raspberries and black plums. It would go well with skillet-roasted lamb loins with herbs.
Although I’m a hard-core fan and consumer of bacon the rest of the year, during the eight days of Passover I keep kosher. After two nights of amazing 10-course meals at my mother’s home for the seders, I’ll be cooking some lighter recipes for the remaining days of Passover. Here are a few kosher for Passover recipes I’m planning to try:
Bartender extraordinaire, friend to F&W, and general all-around good fellow Jim Meehan of NYC's PDT came up with this cocktail a few months back for a wine-vs-cocktails smackdown held at NYC's Nios Restaurant. I attended the event, drank the drink, and at the time thought to myself, well, that's about the best Valentine's Day cocktail I've ever run into. It's gorgeous to look at, tastes terrific, and also packs a reasonable punch. (Note: It might not be the thing to stir up for a crowd of longshoremen; it's a very pretty drink.)
recipe courtesy of Jim Meehan
1.5 ounces Clear Creek Framboise (or other Framboise—the eau de vie, not the Belgian beer)
1 ounce Royal Tokaji 5 Puttonyos Red Label (or other 5 Puttonyos Tokaji)
1/2 ounce Pama Pomegranate Liqueur
3 drops Rose Flower Water
Stir ingredients in a cocktail shaker and strain into a chilled coupe glass. Garnish with a rose petal, particularly a peach-colored one if you can find it...
© Magenta Livengood
Whoopie pies from B. Hall Baker
For anyone looking for a sweet worth mail-ordering for Valentine’s Day, or any day, B.Hall Baker
’s new mini whoopie pies are now available online. Washington, DC-based Beryl Hall, a former Hill staffer, keeps the calories low by keeping the pies small (she bakes them in madeleine
molds). She gives her red velvet pies a rich tang (and a vibrant red color) with raspberry juice, raspberry extract and powdered raspberries from France. “Whoopie pies are a Yankee thing, but I’m trying to make them Southern,” the San Antonio native says, so this spring she’ll release coconut-cake and bananas Foster versions.