How can you judge a pasta master? After an Eataly seminar during the Italian cooking conference Identità New York, F&W chatted with Mario Batali, chef Cesare Battisti of Milan's Ratanà restaurant and pasta producer Riccardo Felicetti (of Monograno Felicetti) about their personal tests. Here, they reveal the dishes that show true artistry best. MORE >>
Today is World Egg Day and we're celebrating by looking back in history. While the government might be running a little slow these days, they were clearly taking care of business in 1939 when this photo was taken.
The original caption reads: "Future may see hens lay eggs of different colors through experiments of government experts. Washington, D.C., April 7. Joseph's coat of many colors may now be duplicated in the poultry laboratory where hens paint their own eggs over a range of hues from pearly white, through the various shades of brown, to sky blue. These experiments are in progress at the National Agricultural Research Center, Beltsville, Maryland. In this picture is shown Charles A. Denton, Junior Chemist, measuring the width, circumference and height of the white of a colored egg to determine the amount of albumen present."
In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test drives the most fun and inspiring new books that come across her desk. This week, Collards and Carbonara, by F&W Best New Chefs Andrew Ticer and Michael Hudman.
Target Audience: Fans of these Memphis chefs, and home cooks who love lusty Italian and Southern food and want to take it to the next level. Fresh pasta freaks. Read More »
F&W searched the web for the best photographers, recipe developers and lifestyle bloggers to cook and shoot our most popular recipes. 2013 Digital Food Award winners, White on Rice Couple (a.k.a. Todd Porter and Diane Cu), typically blog about their beautiful garden parties in Los Angeles. For F&W's blog, they recently previewed a fantastic recipe for kale and chicken egg rolls from their imminent first cookbook Bountiful. Now, check out this new F&W slideshow for the couple's take on fantastic recipes like creamy orzo with chicken (left) and delicious Thai hot-and-sour fish soup.
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, chef Kyle Bailey of Washington DC’s Birch & Barley details his plan for a pack that’s both useful and deadly.
“I have this iced-tea spoon, and I use it for everything. It’s perfect for tasting and stirring and cracking somebody on the head,” Bailey says. “Honestly, I carry it around with me. So I’d bring that and a Japanese petty knife. It’s super-sharp and good for everything. And, a wine key. You can do so much with a wine key.” He would also secure sherry vinegar, black pepper and bacon—presumably to flavor whatever he cracks over the head with his iced-tea spoon.