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Mouthing Off

By the Editors of Food & Wine Magazine


Ryan Lowder’s Spicy Survival Snack

Fiery Frito Mix

F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.

To snack on during the apocalypse, Salt Lake City chef Ryan Lowder would whip up a batch of Crack Fritos: “Take a bag of Fritos, put a little Sriracha in there and shake it up. It’s delicious. Fritos are just oil and corn, too, so they’re not necessarily that bad for you. They’re light and will last.” Also in his pack: house-canned tomatoes, dried macaroni, salt and pepper. “I can live on that,” he says. He would also bring his dog along. “I’d pack him dehydrated bull penises, which are like rawhide,” Lowder says. “They keep him busy for days.”

Related: Sriracha Recipes
Fast Snacks from Star Chefs
Editors' Top Snacks

Cookbook Recipe of the Week

A Taste of Ed Lee's Awesome Smoke & Pickles Cookbook

Ed Lee's T-Bone Steak.

With chef Edward Lee at the helm of 610 Magnolia, the people of Louisville, Kentucky, are some lucky eaters. This is how he describes his food: “Farm to table, field to fork, soil to mouth, local-global, new Asian, new Southern, new anything.” Blending his Korean-American heritage with French training and Southern influences, you end up with a hodgepodge of eclectic, appealing recipes in this great book, Smoke & Pickles, like a giant, meaty T-bone, which has a fiery, fresh Asian marinade that’s killer (and only takes 20 minutes). Good luck resisting the crusty bits that fall off the meat. Read more >

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Thirsty Crowd

Punch Editor Talia Baiocchi on Cocktail Lit and Her At-Home Test Bar

Punch's editor in chief, Talia Baiocchi (right) and deputy editor Leslie Pariseau.

For a woman whose apartment has essentially been transformed into the best bar in Brooklyn, it’s a true miracle that Talia Baiocchi is able to get anything done at all. But the fact is, she’s found a way to be super-productive despite all the bottles of sherry that surround her and the daily 3 o’clock beer she has while writing. Baiocchi, the former wine editor for Eater and a writer for numerous publications including the San Francisco Chronicle, is in the midst of writing a book all about sherry (called Sherry, in fact, and scheduled to be published next fall by Ten Speed Press). And today she launched Punch, a website devoted to exploring the world of cocktails, spirits and wine, through the eyes of talented writers, photographers, videographers and bartenders. Here, the plan for Punch. Read more >

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This Old Wine

A Zippy, Delicious French White

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.

2002 Domaine du Haut Bourg Muscadet Origine: Like another old Muscadet on the market (Domaine Michel Brégeon’s 2004), this Loire Valley white spent many years in concrete tanks on its lees (inert yeast cells) before being bottled. The result is a complex aged wine at a price comparable to Muscadets that are just a few years old. Though it’s available from just a few sources, it’s such a terrific bargain that it’s worth ordering online.

The (Wonderful) Effects of Age: Tart and crisp Muscadet will sometimes get darker and rounder as it ages, but this bottling is still amazingly zippy. There’s not much fruit, save for some lime zest, but there is a useful expression of what wine writers call minerality: wet rocks, oyster shells and a definite salty quality. It’s a tasty and very dry wine that’s tremendously interesting for its price.

Drink It With: Oysters Rocafella, Mario Carbone and Rich Torrisi’s fantastic dinner party appetizer.

Best Price Online: $17 at Crush Wine & Spirits. (Find more stores.)

Related: More Affordable Aged Wines
The Awesome Pairing Power of Muscadet
Awesome Oyster Recipes

Follow of the Week

California Dreaming

Veggie Sausages

According to his bio, the L.A.-based photographer Tim Melideo is a vegetarian foodie who loves coffee and cake. Melideo's website doesn't mention his passion for beer, cityscapes, his wife and nice clothes, all of which he documents frequently and beautifully on Instagram.

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The Dish
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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.