This delicious marmalade from Rachel Saunders takes three days to make, but the end-result is worth it: A big batch of perfectly balanced sweet, bitter and tart marmalade. Here, photographer Christina Holmes makes the F&W recipe and captures the process in a step-by-step guide. New Slideshow: How to Make Lemon Marmalade
Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week. READ MORE >>
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.
In the fall F&W Best New Chef 2004 Melissa Perello of San Francisco’s Frances drinks a cocktail called the Perfect Pear made with spiced apple cider, pear brandy, sometimes vodka and a little bit of lemon juice or orange juice. “I’m not much of a cocktail drinker,” Perello says. “But I like the rich flavor of the pear brandy, or Poire William in French—particularly François Peyrot pear brandy, that’s my go-to.”
You don't have to be a hoarder or deep-pocketed auction-goer to drink well-aged wine. Here, we spotlight affordable old bottles to buy now.
Broadbent 10 Years Old Malmsey Madeira: Here’s one great thing about Madeira: Once opened it will last unrefrigerated for months, if not longer, because it’s maderized. That means that during aging producers deliberately apply heat and oxygen to the wine to replicate the effects of an extended voyage at sea. Such conditions are far worse than anything the sweet dessert wine will encounter in your home. So drink a glass now while you bake pies to freeze, then serve the rest at the conclusion of Thanksgiving dinner. (And if there’s any left, you could probably get away with pouring it next year, too.)
The (Wonderful) Effects of Age: The 10-year designation indicates the age of the youngest wine that’s part of this bottle’s blend, and there are plenty of indications that this is indeed an old, oxidized wine: It’s brown, the fruit flavors veer toward dried and it’s incredibly nutty—pecanesque, specifically. There is a lot of brown-sugar sweetness, but it’s offset by just enough orange-zest acidity.
Drink It With: Pecan pie, not just for the matching flavors, but because this is one of the few dessert wine sweet enough to deal with a gooey corn-syrup filling. (It will be great with apple or pumpkin pie, too.)
During a recent New York City visit to promote his new book, Pizza: Seasonal Recipes from Rome’s Legendary Pizzarium, Italy’s most famous pizzaiolo, Gabriele Bonci, judged local versions of Italy’s most famous export. Read more >