If we had our druthers, every day would be National Pasta Day but the holiday official falls on today, October 17. In honor of this momentous occasion we're throwing it back to 1890's Naples, Italy and this colorful classic photo of a macaroni seller.
The Food & Wine Best New Chefs All-Star Cookbook is here! Last night, Past BNC award winners and F&W family and friends turned up at the release party to welcome the tome into the world. It features 100 recipes like Tom Colicchio's Corn Relish. You'll also learn how to recreate Eric Ripert's Striped Bass with Mango & Pickled Ginger Sauce. Sadly, the handsome Le Bernardin chef won't be there to personally teach you seafood tips, as he did this week with Dana Cowin. Also, don't expect @grdovic to do your produce shopping. Still, the expert recipes inside are the real deal, unlike these fake cronuts spotted by @tinaujlaki. Practice, practice, practice with them and you might be good enough to run your own professional kitchen instead of sneaking into one like @kestamn.
F&W contributor and meat-obsessed man-about-town Josh Ozersky already shared the 7 sins that many steak houses commit. He also made some positive points about what to look for in a great steak house. Finally, his shortlist of where to actually eat perfect steak. Click through the slideshow for nine steak houses that are doing it right.
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. Here, comfort food-aficionado Landon Schoenefeld of Minneapolis’s Haute Dish relies on the supernatural and the super indulgent for survival.
“I would need a really nice salt and definitely olive oil,” he says. First, he'd have to track down a Lembas baker. “Hopefully, I’d find some magical bread that would never get stale to eat with a nice stinky French cheese. A lobe of foie gras couldn’t hurt, and maybe some Twinkies.”
From garlic beer to kale cocktails, vegetables are taking over the bar. The latest example is the Deadly Nightshade, an eggplant-based drink at New York’s Henry, A Liquor Bar. “I’ve always been of the opinion that nothing’s out of bounds in a cocktail as long as it’s edible,” says its creator Ryan Chetiyawardana. READ MORE >>