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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Faster & Better Than Takeout

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Moo Shu Shrimp // © Tina Rupp

Difficult-to-find moo shu pancakes are replaced by flour tortillas in this quick one-dish meal. © Tina Rupp

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's inconceivable that living in New York, I can't get good or even passable Chinese food in my Brooklyn neighborhood. And though it's not terribly expensive, after you pick off all the breading and scrape off all the gloppy sauce, there's literally two ounces of protein, so it actually winds up being quite pricey. Something as lean and clean as moo-shu arrives at my door mushy and limp. It's just as easy to stir-fry some shrimp with shredded cabbage and mushrooms and serve it with fluffy steamed flour tortillas and hoisin sauce. I like Lee Kum Kee hoisin, because it's not too sweet and has a surprisingly short ingredient list. SEE RECIPE »

Drink This Now

Icy Adult Cocktails: Snow Cones, Lushies and Shave Ice

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Adult Snow Cones

Courtesy of Casa del Mar

Spiking childhood refreshers like slushies and snow cones is nothing new, but craft bars now treat these drinks like real cocktails. Read more about these nostalgic, icy treats >

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Wine Wednesday

Pairing Wine with Salad

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Steak Salad with Creamy Italian Dressing // © Helene Dujardin

Steak Salad with Creamy Italian Dressing // © Helene Dujardin

As a fairly carnivorous person, I tend to feel that if I’m going to be eating a salad, I might as well have some wine with it, just to give the whole enterprise some sort of point. To that end, here are a few thoughts about pairing wines with salads. As long as the wine is not so big and buttery that you ought to be pouring it on the salad itself, it would be good. »

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Grace in the Kitchen

A Classic Nicoise Salad Re-imagined

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Tuna Niçoise Burgers // © Stephanie Foley

This tuna burger offers the flavors of a Niçoise salad, on a bun. / © Stephanie Foley

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.

Three days ago my neighbor and friend Bob Wheeler, a retired NYC firefighter, asked me if I wanted some yellowfin tuna. He looked pretty scruffy, so I assumed he'd just returned from a fishing trip (which he had), and I jumped at the chance. The hunk was as big as my head and less than 12 hours old. The first night, I tossed raw chunks with lime, soy, ginger and avocado and served it with toast and wasabi. The next night, I quickly seared a few steaks and served it with a fresh herb pesto and charred asparagus. Last night, I took the rest (still impeccably fresh), chopped it with scallions, capers and olives and formed it into burgers, which I served with an anchovy aioli on toasted brioche buns. Tuna three days, tuna three ways. SEE RECIPE »

Restaurant Dispatch

Pork Slope's Ode to the Best Dive Bars

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Corner Bistro

Corner Bistro burger / © A. Naro

Having tackled buzzy Asian fare in Brooklyn with the ultrasuccessful Talde, Dave Massoni, John Bush and Top Chef alum Dale Talde turned their attention to building a neighborhood bar: Pork Slope, which opened over the weekend in Park Slope.

Read more about Pork Slope plus the team's favorite dive bars >

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