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| POSTED NOVEMBER 19, 2013 AT 9:00AM EST
F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
If you’re looking to amp up the flavor of anything you make with brown sugar, give muscovado sugar a try. This deeply flavored unrefined brown sugar made from reduced cane juice is super-dark and moist, with a strong molasses flavor that is almost coffee-like. The sugar comes from the island of Mauritius, where the sugarcane is grown in volcanic soil; India Tree is most widely available brand. Muscovado is especially good in richly flavored baked goods, like gingerbreads, bran muffins, oatmeal cookies and brownies; in desserts like Bananas Foster, coffee pudding or flan; in rum-based cocktails, and also in barbecue sauces and sweet dry rubs for pork. Here are a couple of recipes to try it in—a delicious gingerbread from the awesome Hi-Rise Bread Company in Cambridge, Massachusetts, and my favorite quickie barbecue recipe that can be made with pork or beef, in which I substitute muscovado for the molasses that’s called for: BBQ Pork Sandwiches with Five-Vegetable Slaw.
Count political super-blogger Andrew Sullivan among the hopeful proponents of Soylent, the crowdfunded, could-not-be-more-disturbingly-named liquid that promises to free its users from the chore of consuming food. "I long for it," bemoaned Sullivan last night, explaining that he's just not that into eating. Some of Soylent's proponents say it makes them feel good and think more clearly, though Motherboard's Brian Merchant did experience some weakness and a complete inability to enjoy alcoholic beverages when he experimented with the diet for 30 days (though he also lost 10 pounds and generally felt "fine—even good"). He also tore desperately into fried chicken when his journalistic endeavor was finally complete.
F&W is all for eating healthy, emphasis on eating (and drinking—the Food & Wine Diet means something delicious and a glass of wine that add up to 600 calories or less). Tell us your strategies for getting good nutrition and living well using the #FWHealthy tag on Twitter, and your ideas could be featured in print. (How we may use your content.)
Think of #FWMuse as a seasonal moodboard and feel free to tag apple dishes you make or eat in restaurants, apple-filled scenes from your favorite farmers’ market, as well as apple-red imagery you see in the world.
Post your photos on Instagram and Twitter using #FWMuse for a chance to be featured on foodandwine.com.
| POSTED NOVEMBER 18, 2013 AT 5:38PM EST
F&W recently unveiled the Best New Chefs All-Star Cookbook, which features 100 recipes from super-talented winners of the annual BNC award over the last 25 years including Nancy Silverton (1999) and Roy Choi (2010). To celebrate, some of our favorite photographer/blogger/stylist online experts cooked recipes from the book and showed us the results. Here, Digital Food Awards winner Matt Armendariz of Matt Bites found an outlet for his anchovy obsession: Silverton’s Kale Salad with Ricotta Salata, Pine Nuts and Anchovies. “I’ve given kale a slight ribbing lately,” writes Matt. “But this time around I was earnest, eager and ready. Why? Because of those fantastic alici, the vinegary pickly white anchovies that rock my world a few times over. Slightly milder and fresher in flavor than the salt-packed variety, they always lend a sweet, tangy taste to dishes and salads. And this is a full-flavored salad that boldly satisfies." Read Matt's full post >>
Post your photos of Food & Wine recipes on Instagram using #FWCooks.
“This book came out when I was still a beginner cook about 15 years ago, and it was my encyclopedia,” Hoffman says. Author Madeline Kamman “goes into so much detail for just one dish, like a braised lamb’s tongue with fava beans and pole beans: She talks about the importance of pole beans, how to select them. She ties everything together, too, to explain why this dish makes sense, and why it’s not just random flavors on a plate. That’s important for any cook to understand, whether a home cook or a professional.”
The one thing all delicious Thanksgiving stuffings or dressings have in common is, actually, nothing. They can be made with any kind of bread or no bread at all. They can be studded with everything from sausage to pecans to oysters to fennel. They can be baked in a casserole dish or oven-safe skillet or muffin tins or not baked at all. Here are six of the best ways to make this essential Thanksgiving side dish. Read more >
If F&W editors are great at one thing, it's eating. They're also vigilant about documenting their meals at the country's best restaurants, in the F&W Test Kitchen and at home. Here, some highlights of what F&W editors have been cooking and eating over the past week.READ MORE>>
| POSTED NOVEMBER 18, 2013 AT 12:50PM EST
F&W's editor-in-chief Dana Cowin loves mixing her grandmother's china with modern accents like a futuristic Champagne cooler and this gold pitcher (left), which looks more sclupture than serving piece. For an intimate Thanksgiving gathering or a large Holiday party, here are Dana's excellent style finds.
| POSTED NOVEMBER 18, 2013 AT 9:00AM EST
For a more beautiful holiday table, check out The Flower Recipe Book. Alethea Harampolis and Jill Rizzo of San Francisco's Studio Choo share "ingredient lists"and step-by-step instructions for fantastic arrangements. Read more >
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