The third season of the AMC series Mad Men, which revolves around a cast of hard-drinking ad execs in the 1960s, debuts Sunday night. What to expect, according to the New York Times: more historically accurate booze. For a Mad Men–themed cocktail party, we offer the following drinks:
Vanilla Old-Fashioned A muddled vanilla bean adds a twist to creative director Don Draper's drink of choice.
Limoncello Collins This updated take on one of tortured housewife Betty Draper's favorite cocktails calls for limoncello, an intensely flavored Italian liqueur made from lemon peels.
Mai Tai Department store head Rachel Menken drinks the classic rum cocktail when out with Don. This version borrows from the recipe by Ernest Beaumont-Gantt (a.k.a. "Donn Beach," the father of tiki culture), and calls for dashes of Pernod and Angostura bitters for complexity.
Jill O'Connor's Sticky, Chewy, Messy, Gooey is one of my favorite baking books. So I am totally thrilled that Chronicle Books is publishing a much-needed sequel: Sticky, Chewy, Messy, Gooey Treats for Kids. Even though the book is aimed at kids, everything looks insanely good. I'm planning to start by trying the Holy Moly! Strawberry Jam Roly-Poly (sort of like a jelly roll but with a more flaky, biscuit-like dough), and then I'll tackle the Wicked Good Chocolate Peanut Butter Pudding Cups. The only downside? I can't share the book with friends until October, when it goes on sale. Until then, I'll be baking these great Food & Wine standbys for my kids:
Chocolate Chip–Pretzel Bars
Cookies & Cream Cupcakes
Chocolate Soufflé Sundae
I am a spinach-pie fanatic. Doesn't matter if it's the Greek phyllo variety or the folded-dough Middle Eastern sort; there is no food more perfect in my mind. And just recently, I had a spinach-pie-and-wine pairing epiphany that makes the ultimate even better.
My neighborhood Middle Eastern place, Zaytoons, is BYOB and happily just down the road the from another local fave, Smith & Vine, my go-to wine shop for stuff from excellent small producers world-over. Last week, over the aforementioned spinach pie, my boyfriend Michael surprised me with a bottle of fizzy rosé called Moussamoussettes from one of my favorite Loire producers, Agnès et René Mosse. I'd never seen this wine before, probably because they don't make much of it and it's nearly impossible to find, but it was incredible, with juicy strawberry flavor and an intriguing fennel note. Sparkling wines tend to go really well with salty foods, and this was excellent with the feta-filled spinach pie; the fruitiness was great with the spices, like za'atar, as well.
I sadly won't be able to get my hands on a bottle of Moussamoussettes every time I eat spinach pie, but there are plenty of other sparkling rosés that will go equally as well. Here are a few to try:
2006 Llopart Rosé Cava (about $17, find this wine) This rather rich cava from Spain is excellent year after year. This vintage has a pretty floral aroma and an unmistakable burst of cherry fruit.
NV Riondo Raboso Pink Prosecco (about $10, find this wine) Pale pink with some herbal notes, this delicately frizzante prosecco from Italy's Veneto region is a steal.
NV Domaine Chandon Rosé ($22, find this wine) This juicy rosé from one of California's top sparkling wine producers is loaded with ripe red-berry fruit.
For the last two years, foodies have been talking about the exciting restaurant scene in Colombia’s capital city, Bogotá, particularly its hot food ‘hood, Zona G (which has restaurants from Peruvian star chefs Rafael Osterling and Gastón Acurio). I got to experience it for myself last March. I also spent a week eating around what I believe may be Colombia’s next great food city, Cartagena.
The historic walled city by the sea has finally started to get some excellent restaurants. The most recent addition, Vera, opens next month in Latin fashion designer Silvia Tcherassi’s amazing new seven-room boutique hotel. Vera means truth, as the food will be authentic coastal Italian prepared by chef Daniel Castaño, a Mario Batali protégé who is also the head chef at Bogotá’s popular Emilia Romagna and co-founder of the Brooklyn-based supper club social experiment A Razor, A Shiny Knife. Opening menus will include a classic seafood risotto loaded with clams, mussels and shrimp and pollo al peppe, black-pepper-crusted chicken breast served with confit thighs and a date, watercress and macadamia salad. Castaño's food will be complemented by a 100-plus-label wine list of bottles from Italy, Spain, Chile and California.
© Tcherassi Hotel + Spa
Vera restaurant in Cartagena's new Tcherassi Hotel + Spa.
I have nothing but respect for people who religiously follow the Kogi truck around Los Angeles (and extra respect for someone named Shirley who hits the truck every single day and has her own spot for her lawn chair the way Philip Johnson always had table 32 at the Four Seasons). But since I found out that Kogi has established an outpost at the Alibi Room where I can avoid the lines, I took the lazy way out and headed straight there. I’d already tasted the Kogi dog—we published the awesome recipe in F&W’s August issue—so I went for the three taco combo made with homemade tortillas; short ribs with cilantro-infused lime relish; spicy pork belly; and BBQ chicken. But my very favorite thing was the Blackjack Quesadilla, a ridiculously good mix of caramelized pork, kimchi, salsa verde and melted jack and cheddar cheeses. Chef Roy Choi named it to honor 20 or so Kogi fans who caravaned from Las Vegas just to hit the truck, and texted in a request for something with kimchi and pork.
The No. 7 must-read over at the Daily Beast's Cheat Sheet, appropriately, is the obituary for master distiller Jimmy Bedford, one of only seven men responsible for sipping new batches of Jack Daniel's iconic Old No. 7 Tennessee Whiskey. Bedford passed away on Friday from a heart attack at age 69. In his honor, here, nine whiskey cocktails, including the cassis-flavored Tennessee Rose, plus the Lynchburg Lemonade, named for the town housing the Jack Daniel Distillery.
I’ve recently become semi-obsessed with the idea of getting a motorcycle. My friend Matt (a Harley guy) suggested I get my feet wet with some Vespa riding (an excellent suggestion). So last week, looking very Roman Holiday in my heels and little black dress (much to the horror of my riding instructor), I spent the morning learning how to drive a Vespa in the parking lot of Manhattan's Tavern on the Green. I started on the most basic model, the LX50 (max speed 39mph). After knocking over a few cones I was riding like a pro.
Further incentive to get my license: Wine Country Vespa just launched a series of two-day Napa and Sonoma-based Vespa tours with stops at top wineries like Caymus Vineyards and Paul Hobbs, luxe lodging at places like Hotel Healdsburg and fabulous winemaker dinners at local restaurants.
© Piaggio Group Americas, Inc.
Vespa 101 at Tavern on the Green.
F&W Best New Chef 2002 Dan Barber, the chef and co-owner of New York City's Blue Hill and Blue Hill at Stone Barns in Pocantico Hills, New York, strikes again with another insightful op-ed in the New York Times. This time, the subject is late blight, the pesky, fast-spreading plant disease that's made finding flavorful organic tomatoes across much of the Northeast harder this summer than in seasons past. While Barber names several culprits for the disease's severity, he also turns the tables and blames...himself. "It’s a nostalgia I’m guilty of promoting as a chef when I celebrate only heirloom tomatoes on my menus," he writes. (It turns out that 70 percent of heirloom tomatoes have fallen victim to late blight.) Barber's vision of the more resilient farm of the future? One that grows multiple crops, with multiple varieties of the same vegetables—a few heirlooms, yes, but also new varieties bred to resist diseases. Perhaps that vision might cause a ripple of shock across the Slow Food movement, but it may be what's necessary to ensure flavorful produce for the future.
For those lucky enough to get their hands on a ripe, juicy tomato, we offer tomato recipes here. We also offer recipes for other seasonal produce, like corn, eggplant and watermelon.
As New York magazine has observed, star athletes are turning into foodies. Tour de France teams now hire chefs trained at the elite Culinary Institute of America. NBA players are searching for authentic hummus. And earlier this year, hockey player Sean Avery of the New York Rangers even opened a sports bar/restaurant, Manhattan's Warren 77, serving incredible garlic fries and roast chicken.
Athletes may need to start keeping their inner restaurant critic in check though. San Diego Chargers cornerback Antonio Cromartie was recently fined $2,500 after Tweeting that the bad food served at training camp may be the reason his football team can’t seem to reach the Super Bowl.
By now we should all have memorized the name of Tom Colicchio
and wife Lori Silverbush
's nine-day-old baby boy—Luka Bodhi Colicchio (thanks, People magazine
). So here's what Silverbush and Colicchio ate after she gave birth: burgers from New York City's Spotted Pig
. Apparently, Colicchio texted a request to the Pig's co-owner Ken Friedman
from the hospital. No, Silverbush didn't want anything from one of Colicchio's multiple Manhattan Craft dining rooms
, she wanted a medium-rare, blue cheese–topped Pig burger
. So the restaurant put a bunch of burgers in a taxi (with some orders of their ricotta gnudi and crispy pig ears just in case) and sent them across town to the hospital.