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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Farfalle à la Vodka

Farfalle a la Vodka

Photo © Stephanie Meyer.

This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take this a step further and put out a grater and three or four hard cheeses for folks to choose either a pecorino, an aged goat Gouda, a Parm or other salty, aged piece of magic for their pasta. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

Drink This Now

Toasty Drinks for Winter Weather: Hot Toddies, Irish Coffee and Warm Punch

Hot Drinks: The Dead Rabbit

The Dead Rabby © Andrew Kist

New Yorkers looking for an antidote to the recent blast of frigid weather can take refuge at a new cocktail spot opening next week called the Dead Rabbit, which will offer several warming winter drinks. Located in an early-19th-century townhouse, the new venue is actually two bars in one: a cozy pub, which aims to have the largest Irish whiskey menu in the city, and an upstairs cocktail lounge. Downstairs, co-owners Sean Muldoon and Jack McGarry will serve a classic hot toddy and Dale DeGroff’s Irish coffee recipe. But upstairs, among the 72 cocktails divided into 12 chapters, Muldoon and McGarry will employ very modern technology to prepare historically influenced drinks. MORE >

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Tasting Room

Ice Wine, That Peachy-Lychee-Tropical-Honeyed Nectar

Illustration by Kathryn Rathke.

Illustration by Kathryn Rathke.

Yes, it’s that time of year again, when hearty Ontario winemakers (and others) freeze their—well, their somethings—off, in order to bring you bottles of the sweet, unctuous liquid known as ice wine. Fantastic Ice Wines. »

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Trendspotting

Mario Batali's Top 5 Food & Drink Trends of 2013

© Chris Court

Cruciferous vegetables like broccoli are one of Mario Batali's top 2013 food trends. © Chris Court

It’s the big question: What foods are going to top the 2013 hit list? Earlier I had some ideas—namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots. I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013: Super veggies! Lesser-known wine varietals! 5 things Mario Batali thinks people will be eating and drinking in 2013. »

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Grace in the Kitchen

Coke, No Pepsi

© Yunhee Kim

Greeks make souvlaki by marinating chunks of meat in oil, lemon juice
and oregano, then skewering and grilling them. This version uses
pork shoulder because it's so tender and succulent. © Yunhee Kim

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.

It was sort of a revelation to me that you could quickly cook pork shoulder. I’d always assumed that it needed hours of slow braising or roasting to get the meat meltingly tender. But then I remembered (vaguely) a recipe for spareribs that were high-heat roasted for a relatively short time. They were a bit chewy, yeah, but still juicy and really meaty. The little bit of fat self-bastes and helps caramelize the meat. It occurred to me that I could use shoulder in a whole host of recipes that seemed destined for quicker-cooking pork loin or, even worse, tenderloin.

The key is (and this is probably totally obvious, but...) cutting the meat into small pieces. For this souvlaki, I cut the pork into 1/2-by-3-inch strips and let it marinate with onions, lemon, herbs, salt and pepper for about 10 minutes. Maybe the salt and acid help to tenderize the meat? I don’t know, but they do infuse a bit of flavor, which is important in something that cooks quickly. I heated a cast-iron griddle until smoking hot, and cooked the meat and onions until tender and charred in spots. (Think short-order cook at your favorite Greek place.) I’m kind of addicted to Fabulous Flats Tandoori Naan, which is really just a pocketless pita. It makes the best wrap for this souvlaki, but any brand will do. Do not forget the tzatziki—it keeps everything deliciously creamy and rich! SEE RECIPE »

Related: Fantastic Pork Recipes
Quick Pork Dishes
Easy Ethnic Recipes

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