For an insider view of the world’s most beautiful and exciting travel destinations, F&W asked our favorite photographers on Tumblr to show us their cities. Here, Berlin's F&W Photo Tour guide Marta Greber, of What Should I Eat for Breakfast Today, shares where to eat in Berlin right now and tips for aspiring photographers. Read more >
Marcella Hazan, the culinary legend who redefined Italian food for a generation of Americans, died over the weekend at the age of 89 in her Florida home. A Food & Wine contributor, Hazan inspired more than a generation of chefs with her meticulous and often revelatory recipes. "She had an innate and magical knack for cooking," wrote F&W executive food editor Tina Ujlaki in her tribute to Hazan in our 35th Anniversary issue.
Lidia Bastianich called her “the first mother of Italian cooking in America” in yesterday's New York Times obit. The beautiful piece by Kim Severson also offers some pronunciation advice: it's "mar-CHELL-ah huh-ZAHN." Given Hazan's inimitable reach, it's little surprise that many other fans, famous and otherwise, took to Twitter to share their tributes. Here's what they're saying:
"more than anyone, marcella hazan brought italian flavors to the US. her books continue to inspire. a true chef's chef. she will be missed"
"The great Marcella Hazan is gone. RIP. Making her tomato sauce now. When I said how much I loved it she replied 'The one with the onion?'"
"'There are no high or low roads in Italian cooking. All roads lead to the home to la cucina di casa" Marcella Hazan.'"
"I met Marcella Hazan when I first started cooking and she made me obscenely buttered toast with fresh sardines. I'll never forget. RIP"
"Sad to hear about the death of legend Marcella Hazan Rest in peace"
"Remembering our wonderful last dinner at Fiaschetteria Toscana in Venice w/ Victor & Marcella Hazan before they moved to Florida. They adored her."
"Hard to believe Marcella Hazan is gone. 2 days cooking with her were some of the best of my career. R.I.P."
"Very very sad to hear the passing of Marcella Hazan. My thoughts are with the her family. You touched my soul. RIP darling Marcella"
"sad to hear about the death of legend Marcella Hazan she was one of my first cookbooks when I first starting back in the day . Rest in peace"
"I never met you but I loved and adored and cooked out of your books Ms.Hazan. God bless you. RIP XO Art"
"In Italy w John for our anniversary & just heard the sad news Marcella Hazan has passed. We will remember her in our hearts & our food."
"RIP Marcella Hazan, one of the true cooking greats in US history. Died this morning, Longboat Key, FL."
Always pushing beer boundaries with styles like the Raison d’Etre made with beet sugar and raisins and the grape must-infused Sixty-One, Dogfish Head is making a garlic beer. Made in collaboration with Eataly’s Bierreria Brothers (in which Dogfish Head has been a partner since its inception), the Garlic Breadth is a porter-style beer brewed with chopped cloves of funky, fermented black garlic from Obis One farms in Pennsville, New Jersey. Read More >>
If you’re looking for a terrific and quick way to see some of the world’s best chefs in action, I’d suggest that you plan a trip to Charleston, South Carolina. Specifically for Saturday October 26th. That’s when Cook It Raw, the rotating collective of globe-trotting chefs, arrives in the US, and offers its first open-to-the-public event.
That open-to-the-public event is BBQ Perspectives with Sean Brock & Friends. After spending several days hanging out around Charleston with Brock, exploring places like rice fields, oyster beds and various hunting locales, the chefs will show off their best versions of low-country barbecue cooking.
As cool as that is, here are just some of Brock’s friends who will be cooking at the barbecue: Spain’s Albert Adrià, Australia’s Ben Shewry, Mexico’s Enrique Olvera and the United Kingdom’s James Lowe. Brock’s New York City friends include Momofuku’s Dave Chang, the Spotted Pig’s April Bloomfield and Empellón’s Alex Stupak. PDT’s Jim Meehan will be working the cocktail bar.
And these chefs are excited. Here’s what Albert Adrià had to say about the event: “The adventure of Cook It Raw compels me from the moment I get on the plane on the way to our destination. It’s like there is a switch in me that goes off and then part of my brain is plugged into the event. It’s an adrenaline rush about what we are going to discover and how everything will work together—whether we can pull it off with such a large creative group. All of these unknowns, the fear and excitement all feed my creativity!”
I feel that adrenaline rush myself. And I’ll only be eating.
I have cooked French food my whole life. I trained in France, worked there and have as much experience in that style as any other, if not more. In 1992, I started work at a French bistro in Minneapolis that for the longest time served the best onion soup I ever tasted. Here is that recipe. It's redesigned for the home cook in only one way: the stock. In the restaurant we were able to make a 72-hour veal stock that provided a backbone like no other for this French classic. If you want to be super-ambitious and love the crafty part of cookery, go for it and make your own. If you have access to a butcher shop or specialty market that sells frozen homemade stock (beef or veal) the recipe below works superbly. If you are using stock from a box, it won't have the flavor, texture or collagen/gelatin needed to make this soup a home run. That being said, I have made it with Swanson chicken stock on a hunting trip and it's still pretty darn tasty. SEE RECIPE »