My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Expert Lessons

The Secrets Behind Tyler Florence's Ridiculously Good Fried Chicken

Tyler Florence's Extra Crispy Fried Chicken

Here's how chef Tyler Florence makes his fried chicken incredibly crispy and perfectly moist.

read more
Most Wanted Recipe

Johnny Monis's Thai Catfish Salad

Johnny Monis's Thai Catfish Salad

Photo © Con Poulos

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of his most requested recipes.

F&W named Johnny Monis a Best New Chef 2007 at Komi, his Greek-inspired restaurant in Washington, DC. He is now also the chef-owner of Little Serow, located next door to Komi. There, Monis offers highly spiced, boldly flavored Northeast Thai dishes like laap muu Chiang Mai, made with hand-minced pork. But that recipe isn’t ideal for home cooks: “It’s very labor-intensive and includes just about every part of the pig, including its blood,” he says. A wildly popular but more home-cook-friendly dish on Monis’s $45 prix fixe menu is laap pla duk, a vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing; it’s served with a bowl of raw vegetables to balance the searing heat. “You want a really deep char on the catfish skin,” says Monis, who recommends wild salmon as an alternative. “It’s one of my favorite dishes year-round, but it’s best once the weather lets you get the charcoal grill going.” SEE RECIPE »

Related: More of America's Most Wanted Recipes
Delicious Thai Recipes
Salads with Seafood

Most Wanted Recipe

Marc Vetri's Spinach Gnocchi with Shaved Ricotta Salata

Marc Vetri's Spinach Gnocchi with Shaved Ricotta Salata

Photo © Johnny Miller

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of his most requested recipes.

Marc Vetri was named an F&W Best New Chef 1999 at Vetri Ristorante in Philadelphia. His restaurant empire now includes Amis Trattoria, Osteria and Alla Spina.

Carrot gnocchi. Squash gnocchi. Beet gnocchi. Eating in restaurants around Italy in the mid 1990s, Marc Vetri discovered these vegetable-based versions of one of his favorite pastas. They inspired him to create a recipe for spinach gnocchi using eggs, bread crumbs, Grana Padano cheese and a little flour; they’re more intensely flavorful than the traditional ricotta kind. Vetri finishes the dish with brown butter and ricotta salata shavings. The gnocchi have been on Vetri Ristorante’s menu since the place opened in 1998, and the only thing that’s changed is the size. “We first made one that looked like a big spinach meatball,” says Vetri. “But guests thought the other pastas were small in comparison. Since then, we’ve served the gnocchi in all sizes, from three large ones to 12 very small ones.” SEE RECIPE »

Related: Pasta Now
12 Spring Pasta Recipes

Most Wanted Recipe

Suzanne Goin's Brioche with Prosciutto, Gruyère and Egg

Brioche with Prosciutto, Gruyère and Egg

Brioche with Prosciutto, Gruyère and Egg. Photo © Johnny Miller

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of her most requested recipes.

A.O.C., Suzanne Goin’s beloved Los Angeles wine bar, serves dishes that are meant to be shared. An exception is her big, buttery open-face sandwich of brioche covered with melted Gruyère and piled high with lemony greens and prosciutto; a sunny-side-up egg is draped on top. “This is the dish everyone hoards,” says Goin. “We serve it with a big steak knife, but it gets sloppy to share. Or that’s what people say, anyway, so it can be all theirs.” The recipe—which Goin calls the love child of a frisée salad and a croque-monsieur—has been on the menu at A.O.C. since opening day in December 2002. “People post on my Facebook page about it,” she says. The brioche is key. In fact, at A.O.C.’s new location, there’s a wood-burning oven so Goin can continue hand-making the loaves. SEE RECIPE »

A.O.C. (new location): 8700 W. Third St., Los Angeles; aocwinebar.com; 310-859-9859.

Related: Hot Melted Sandwiches
15 Grilled Cheese Recipes

Most Wanted Recipe

Gale Gand's Chocolate Blackout Cake

Gale Gand's Chocolate Blackout Cake
Chocolate Blackout Cake

Photo © Ryan Liebe.

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of her most requested recipes.

Gale Gand was named a Best New Chef 1994 while at Trio in Evanston, Illinois. She is now a chef-in-residence at Elawa Farm in nearby Lake Forest, as well as a partner at Tru in Chicago.

Over the course of her memorable baking career, Gale Gand has fielded requests for hundreds of recipes. But the most persistent pleas are for her chocolate blackout cake. She made it for the first time in 1996, when a customer asked her to re-create the recipe from the iconic Brooklyn bakery Ebinger’s, which went out of business in the ’70s. But Gand had never tasted the cake, and the recipe was a secret. So she began researching descriptions. “This was pre-Google; it wasn’t easy,” she says. After multiple tests, Gand arrived at a version she was happy with—layers of tender chocolate cake stuffed with chocolaty filling. “Now, it’s almost an underground thing. Someone will call and say, ‘I hear you do a blackout cake,’ and I’ll say, ‘Who sent you?’” RECIPE: Chocolate Blackout Cake

Related: 50 Chocolate Desserts
22 Chocolate Cakes
Best Hot Chocolate in the U.S.

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.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.