Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking. Here, what they’ve enjoyed this past week. READ MORE>>
The Macallan distillery just released its gorgeous new edition of Masters of Photography, and this year's book features the work of celebrated documentary photographer Elliott Erwitt. The whisky producer commissioned him to take wonderful black-and-white photos all over Scotland. Inside are a signed print (developed by Erwitt himself in his darkroom) and a bottle of never-before-released single-cask whisky, which make up one of 58 whisky-photo pairings that the Macallan team selected based on the flavors of the booze and the images themselves. For instance, a whisky that's matched with wedding scene has notes of sweet vanilla and banana (to bring to mind a cake) and a hint of lemon sharpness (intended to match the tone of a jokey best-man speech). At $1,500, this limited-edition package is aimed at true Scotch obsessives. If you know one and you're feeling generous, talk to your local spirits retailer or contact The Macallan to inquire about purchasing one of the 320 packages that will be sold in the U.S.
Growing up in Ireland, chef Cathal Armstrong didn’t eat corned beef. “That’s really an American-Irish dish,” he says. But his mother did make an incredible pork belly dish that he's turned into a cult classic at his flagship, Restaurant Eve in Alexandria, VA. “It was inspired by what my mother called ‘boiling bacon’—basically pure pork belly that was boiled rather than pan-fried,” Armstrong says. “When we were opening Restaurant Eve, pork belly was becoming a popular thing and we experimented with it—dry curing, brining, dry roasting and braising. What we came up with is as close to a perfect piece of meat as I believe I can create.” Armstrong brines the belly for a whole week, then braises the meat until it's ultra-tender. The belly is finished in the pan so it gets fantastically crisp on the edges. “The accompaniments change fairly often, but the pork belly is a staple on the menu.”
In the Italian Alps, foodies from all around the world come to ski and skiers from around the world come to eat. Here, our favorite spots to eat, ski and eat. Read more >
I have a high tolerance for candy. My preference is for mini bars that have a good ratio of chocolate to caramel to something salty and crunchy (I'm looking longingly at you, Take 5 bars!). I can, however, also blow through non-chocolate items like Skittles or even Nerds.
But there are some candies out there that are so ridiculously gross and silly that I won't have anything to do with them. You can say, “They're just regular candy dressed up as something silly.” And you'd be right. Still, I'm going to leave all the gummy internal organs and pickle gumballs for someone else. Read more >