Soup is not the greatest party food for a crowd—it spills on the way from the kitchen, and it gets cold while you wait for everyone to be served. Hors d'oeuvres, on the other hand, offer immediate gratification. Read more >
Tart, vibrantly colored cranberries aren’t strangers to cocktails. While the age of the Cosmopolitan may be over, you’ll still see someone sipping a vodka-cranberry at almost any bar in the country. But now that cranberries are in season, creative bartenders across the land are using the Thanksgiving staple in ways that will get seasoned cocktail drinkers to take notice. READ MORE>>
At Restaurant Marc Forgione, correct energy is crucial. Beyond dedicating a shelf in the restaurant to meaningful items (like a feather on a red string, which he says protects from bad spirits), chef Forgione works hard to make sure his staff understands how the vibe should be. "It's important for everyone who works at your restaurant to drink your Kool-Aid," he says. "You have to make sure that the people who are representing you do so in the way—and with the energy—you want them to." Here, three lessons from Forgione on cultivating good energy in a restaurant.
1. Get staff on the same page. Make sure everybody is working toward the same goal. Hire people who want to make other people happy.
2. Empathize with guests. Remember, you are not just serving food. At the end of the day you are literally hanging out with somebody and touching their lives for a few hours. It’s your opportunity to impart some wisdom, and change somebody’s life just by simply smiling.
3. Treat everyone equally. There is no such thing as a VIP. We cook the same for every person. If we do 150 covers here, that’s 150 New York Times critics that just came in.
Instead of serving just one green vegetable and feeling like you've got it covered, try an explosion of greens with different textures and flavors that all go together. Read more >
Booker and Dax food scientist Dave Arnold is launching a Kickstarter campaign on Black Friday (November 29) to manufacture his lab’s latest invention and first retail product, the Searzall. Attached to a blowtorch, the metal-and-mesh cone delivers focused, high-powered heat like a hand-held broiler without the off-tastes associated with a torch. Here, the many foods Arnold likes to Torch. Read more >
F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.
Chef Hugue Dufour of the just-opened M. Wells Steakhouse and M. Wells Dinette will be living it up when the apocalypse hits. In his emergency bag: a loaf of bread, a pound of butter and a “humongous” jar of caviar. “I’m sorry but my taste is expensive,” he says. “I prefer a shovelful of caviar, not a tiny spoon’s worth.”
Here, fun and sometimes hilarious behind-the-scenes tales from authors working on forthcoming cookbooks. This week, Anna Watson Carl of The Yellow Table talks about the ridiculous reality of self-producing a cookbook. Read more >
We’re thrilled that chefs around the country are still proudly riding the kale train, but many of them are also starting to branch out into other leafy greens. A few of our top picks on menus now. Read more >
There are, of course, an infinite number of ways to screw up Thanksgiving. You can bring your biological parents unannounced; you can make inappropriate jokes about the recently deceased; you can look bad, smell funny, or take all the scalloped potato crust, leaving just white mush for everybody else. But this being Food & Wine, I will stick to cooking mishaps. Any of these can easily happen, even to an experienced cook, and most of them have at one time or another. So be vigilant! Read more >