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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Book Club

Pok Pok's Genius Thai Food Guide

<em>Pok Pok</em> by Andy Ricker with JJ Goode

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk. This week, Pok Pok, by Andy Ricker with JJ Goode.

Target Audience: Super curious cooks. Southeast Asian food die-hards.

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Drink This Now

Drink Like Your Halloween Alter Ego

Wonderlust Cocktail

Pulling off a great Halloween costume means getting into character. Here, cocktails worthy of pop culture icons, politicians and notorious horror movie villains. READ MORE >>

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Food & Games

Fantasy Top Chef Update: The Spooky Side of Vegetarianism [SPOILERS]

Top Chef Halloween

Mother’s Day and Halloween collided on last night’s Top Chef: New Orleans. Here, F&W's Fantasy Top Chef report. SPOILER ALERT>>

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Chef or Zombie

Dining on Whole Daniel Holzman

Happy Halloween! Zombies are coming. You know it. We know it. But just because we'll all be joining the ranks of the undead doesn't mean we'll be giving up our foodie sensibilities. We're getting a head start on the impending zombie apocalypse by asking chefs how they hope to be consumed when the inevitable happens.

Here's what Daniel Holzman of The Meatball Shop had to say:

"I think a lot of the human body is very tough—we use most of our muscles to stand up—so unless I planned to gain a lot of weight, I don't think I would be terribly tender.  Therefore, for this menu I opted for mostly organs, a braise and a ground preparation.  Because I often stuff myself like a foie gras duck, I thought it only appropriate to start with my liver before moving on to my kidneys, a nice braised belly, and finally some jellied fingers and toes.”

View Daniel's menu here.

Related: Anita Lo from Head to Toe
Delicious Chicken Liver Recipes
The World's Best Cities for Street Food

Treasured

Andrew Carmellini’s Fresh Pasta Tips

Andrew Carmellini

For Treasured, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Chef Andrew Carmellini, of New York’s Locanda Verde, The Dutch and Lafayette, treasures the handmade pasta tools he purchased while living in Italy. To see them, click through the slideshow, Treasured: Andrew Carmellini's Pasta Tools. Carmellini uses them sparingly, but it wouldn’t be the end of the world if they broke. “I don’t even want to know if you can buy these online because I want to have an excuse to go back to Parma, check out some cute girls on bikes, buy some pasta tools and then come back.” Here, his top three tips for making fresh pasta, no precious tools needed.

1. Forget about tricks and just have fun. Try not to take it too seriously; it should be a fun experience, not a stressful one.

2. Use your hands, flour is going to go everywhere. If you follow the recipe and have a good dough recipe, it won’t fail.

3. Let it rest overnight, there is a little bit of science to that. We do that at Locanda Verde but you could probably let it sit out for an hour and you’d be OK. Room temperature is best because then you don’t have to deal with a big cold lump. In Italy, they just let it sit out with a towel over it.

Related: Jonathan Waxman’s Most Prized Possession
Fresh Pasta Recipes
Healthy Pasta Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.