F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’ve been grilling this best-ever Jamaican Jerk Chicken regularly since we first published the recipe almost 20 years ago. I often serve it with Jamaican Rice and Peas and Crab Curry Rundown, for an all-Jamaican summer feast.
The rest of the year, I get my Jamaican fix at Miss Lily’s, a great little corner spot in Soho that’s also home to a record store, a radio station and New York City’s maverick Juice Master, Melvin. The restaurant’s consulting chef has cleverly figured out how to bottle all that Jamaican goodness in a new line of marinades and sauces. The jerk marinade is chunky, fresh tasting and fiery, as it should be, packed with scallion, allspice and Scotch bonnet peppers—a one-stop flavor fix for marinating chicken, pork, shrimp, lamb, and my favorite, goat. If you’re not sure you’re into jerk, you’ll love the more familiar BBQ sauces—I like the super Rass Hot BBQ sauce, with its habanero kick, but there’s a milder version, too, for beginners.
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Ray Isle's Tasting Room
Illustration © Alex Nabaum
I don’t understand why Cabernet Franc is less popular than its offspring, Cabernet Sauvignon—I love its herbal, tea-leaf scent, its lighter body and its vivid acidity. It grows well in a wide range of places, like France’s Loire Valley, northern Italy and Tuscany, California, Chile, even New York’s Finger Lakes. Here are three to try.
2010 Russiz Superiore Collio Cabernet Franc ($26) Friuli, in Italy, makes aromatic, medium-bodied, herbal Cabernet Francs. This one is a great example.
2010 Lang & Reed North Coast Cabernet Franc ($24) Bright berry flavors are the hallmark of this red from California Cabernet Franc specialist John Skupny.
2008 Arcanum Toscana ($100) A layered, complex Cab Franc blend from the vast Tenuta di Arceno estate in Tuscany; it more than rivals super-Tuscan bottlings of the same price.
Related: Ultimate Guide to Wine Pairings
French Wine Regions: The Loire Valley
F&W's Wine Tasting & Travel Guide
Andrew Zimmern's Kitchen Adventures
Family meal night across America just got easier, and so did entertaining on a budget. Don’t wait for August to make ratatouille; paired with roast chicken pieces, it’s a classic combination that even your kids will devour. If you care to, this dish works equally well with turkey quarters on the grill: Use the same marinade, but roast using indirect heat over wood coal for about 80 to 90 minutes for dark quarters, and 70 minutes for turkey breast. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures
Grace in the Kitchen
In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are
used in two ways: Half of the mixture gets pureed into a sauce that's served
under seared skirt steak and the rest becomes a chunky salsa that's spooned
on top. © Con Poulos
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Corn and poblano chiles are a magical combination—the sweetness from the corn mitigates the bitterness and heat of the poblanos—and the blend is amazing on savory, meaty skirt steak. In this superfun recipe that uses only three ingredients, not counting oil, salt and pepper (c’mon, that’s not a cheat!) I’ve grilled corn and poblanos, then pureed half with olive oil to make a sort of creamy allioli, then chopped the rest to make a salsa.
If I’d been allowed to add one more ingredient (the article held me to a rigid three) I’d have added some lime to brighten the whole thing up. Still and all, I think it’s pretty durned delicious. SEE RECIPE »
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