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 »
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 »
Courtesy of Scrumptious Pantry
F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
In the Food Department here, many of the products we try every week are condiments—jams and jellies, oils and vinegars, sauces, pickles and relishes, spice blends and flavoring salts. It’s actually a huge field, and a hard one to stand out in because there are so many good products. I normally wouldn’t use a seasoning salt, as I have a huge arsenal of herbs and spices at home, but there is one exception that I’ve bought again and again. It’s made by a company called the Scrumptious Pantry that’s based in Chicago, but sources its products from family farms in Italy in addition to the Midwest and California, where the owner used to manage a biodynamic winery.
Of course, it makes me feel good to know that the salt comes from a good place, but what I really love is the fresh, vibrant flavor that gets Italy just right. Whether you’re seasoning porchetta or bistecca, or just sprinkling the Herbed All-Purpose Salt on olive oil-roasted carrots and potatoes, its balance of salt, sage, rosemary, bay, lemon and garlic is just right; there's nothing musty about it. The salts are available at specialty food shops or by mail order from thescrumptiouspantry.com.
Smart videos (demos, progress reports and the like) are often essential to securing crowdfunding on sites like Kickstarter and IndieGoGo. But the owners of The Market Restaurant in Gloucester, Massachusetts, went for all-out charming in this pitch for donations to their new pizzeria, Short & Main. Newlywed chefs and Chez Panisse alumni Nico and Amelia Monday, with friends Matt Cawley and Howie Correa, created a short narrative featuring baby and wedding photos, plywood shots and pizza porn—and secured more than $20,000. (Incentives didn’t hurt, such as a copy of F&W’s America’s Greatest New Cooks cookbook, which features the Mondays' recipe for smoked fish chowder.) While the donation period has ended, the video, above, offers a great preview of Short & Main, as well a lesson on how to attract a following before a project is even off the ground.
Despite the deluge of amazing treats coming out of the Food & Wine test kitchen every afternoon, we’ve been known to give in to street food cravings. We’re super-excited about the Friendship cottage cheese truck, a healthy option hitting the streets of NYC on Tuesday, May 7. READ MORE>