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Mouthing Off

By the Editors of Food & Wine Magazine

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Treasured

Marcus Samuelsson's Kitchen Essentials

Chef superstar Marcus Samuelsson shows off his prized skillet for this week's Treasured: Marcus Samuelsson. Here, he shares the top three things that every kitchen should have.

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Treasured

Marco Canora's Top 3 Tips for Assembling a Great Toolkit

Chef Marco Canora of New York City's Hearth, reveals his most prized posessions for this week's Treasured: Marco Canora.

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Treasured

Alex Raij’s Tips for Opening Multiple Restaurants

Alex Raij, chef-owner of New York's El Quinto Pino, Txikito and La Vara in Brooklyn, reveals her more precious possessions for this week's Treasured: Alex Raij. Here, she shares tips from a recent expansion.

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Treasured

All-Star Plating Tips from Anita Lo

Treasured: Chef Anita Lo

The scholarly, soft-spoken chef is that last person you'd expect to use something called a "diva spoon" but she uses one for plating in her newly three-starred restaurant Annisa.

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Treasured

3 Uses for 18-Year-Old Sourdough Starter

When he opened his new restaurant Telepan Local in New York's Tribeca, Wellness in the Schools champion and locavore chef Bill Telepan brought a secret ingredient.

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Treasured

Seamus Mullen’s Guide to Searing Food with a "Medieval Weapon"

Seamus Mullen's Catalina Iron

Click through Treasured: Seamus Mullen's Spanish Iron, then check out the chef's best tips for cooking with his favorite tool.

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Treasured

How to Make Schnitzel with a Hammer

Chef Kurt Gutenbrunner

Austrian chef Kurt Gutenbrunner of New York's Wallsé, Blaue Gans and Cafe Sabarsky is so particular about his schnitzel that he'd grab his favorite cutlet hammer before fleeing during an emergency.

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Treasured

Alex Guarnaschelli's Talisman Offers Culinary Courage

Alex Guarnaschelli's Prized Cookbook

"I know that some people use lavender, incense and cake as sedatives, but for me a ‘nose bath’ in an old book just does something."

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Treasured

Christina Tosi Shares the Story Behind Her Precious Scarves, Offers Kitchen Style Tips

Treasured: Christina Tosi's Scarves

In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Treasured: Christina Tosi's Scarves

Momofuku Milk Bar's confectionary mastermind Christina Tosi built a dessert empire by doing things a little differently. She puts confetti in cookies, cereal milk in soft serve and now, blondies in apple pie. Tosi has always had flair in the kitchen, and she credits her grandmother...Read more >

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Treasured

Andrew Carmellini’s Fresh Pasta Tips

Andrew Carmellini

For Treasured, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Chef Andrew Carmellini, of New York’s Locanda Verde, The Dutch and Lafayette, treasures the handmade pasta tools he purchased while living in Italy. To see them, click through the slideshow, Treasured: Andrew Carmellini's Pasta Tools. Carmellini uses them sparingly, but it wouldn’t be the end of the world if they broke. “I don’t even want to know if you can buy these online because I want to have an excuse to go back to Parma, check out some cute girls on bikes, buy some pasta tools and then come back.” Here, his top three tips for making fresh pasta, no precious tools needed.

1. Forget about tricks and just have fun. Try not to take it too seriously; it should be a fun experience, not a stressful one.

2. Use your hands, flour is going to go everywhere. If you follow the recipe and have a good dough recipe, it won’t fail.

3. Let it rest overnight, there is a little bit of science to that. We do that at Locanda Verde but you could probably let it sit out for an hour and you’d be OK. Room temperature is best because then you don’t have to deal with a big cold lump. In Italy, they just let it sit out with a towel over it.

Related: Jonathan Waxman’s Most Prized Possession
Fresh Pasta Recipes
Healthy Pasta Recipes

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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.

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.