To research his forthcoming cookbook, My Portugal: Recipes and Stories (Stewart, Tabori & Chang, fall 2014), F&W Best New Chef 2011 George Mendes of New York's Aldea went on an enviable food tour of his family's native country. Here, he and co-author Genevieve Ko share their top ten plates to try in Portugal, from gooseneck barnacles and egg custard tarts in Lisbon to nontraditional razor clams with lemongrass and curry at Restaurante Vila Joya in Albufeira. Chef Dream Trips: Portugal.
Chefs are not, for the most part, happy people. Let's get that out of the way. They work long hours, they have hardly any home lives to speak of, and they spend their whole day being mad at people who hate them right back. It's a rough job. But it doesn't make it any easier when diners (in their minds, anyway) go out of their way to make them miserable. And while there are many ways diners can make chefs hate them, these five are surely near the top of the list. Read more >
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think wine by the glass is a rip-off? It's true that the markup is high. You'll usually pay as much for the glass as the restaurant paid for the whole bottle. On the other hand, it's much less expensive to try something new by the glass than by the bottle, and most restaurants are happy to pour you a splash before you even commit to a full glass. With the advent of wine preservation systems like the Coravin, more sommeliers are offering individual pours from rare bottles, too. These choices usually are expensive, but they can be a fun way to taste a fantastic wine when the cost of a full bottle would be prohibitive.
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.
At Patois in New Orleans, Aaron Burgau updates classic Louisiana dishes. At his casual spin-off Tru Burger, he turns out burgers, Creole-spiced onion rings and fresh-cut fries drowned in gravy. But when he's finished, he reaches for dive bar staples: “Is Jack and water a cocktail? That’s what I drink,” Burgau says. “I also like Coors original. I lived a stone’s throw from the brewery in Colorado and I actually like the flavor. I’m not big on craft beers.“
Here, wine experts reveal their favorite bottles costing less than $17. Many of the selections are lesser known but absolutely worth the search.
Who: Julia Weinberg, director of partnerships and alliances of the must-download wine app Delectable. Read more >