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Mouthing Off

By the Editors of Food & Wine Magazine

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High-Tech Hotels

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F&W's April issue spotlights tech toys for foodies. Here are a few ways that hotels are getting in on the trend.

Peninsula, Tokyo

Courtesy of Peninsula Tokyo

Citizen M, Amsterdam
Each room at this boutique budget hotel comes equipped with a Moodpad, a tablet that lets guests control music, blinds and even the color of the lights. Doubles from $77; citizenm.com.

Eccleston Square, London
This 39-room hotel has 3-D TVs in every suite, plus iPads that can be used to book spa treatments and order room service. Doubles from $292; ecclestonsquare.com.

Peninsula, Tokyo (photo)
Japanese hotels are famously tech-savvy; rooms in this luxury tower feature Internet radio, digital panels showing the weather forecast and automated espresso machines. Doubles from $784; peninsula.com.

bars

Bitter Sparklers

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Clyde Common

© David Lanthan Reamer / Clyde Common

 

 

Often brushed off as sweet and simple, sparkling cocktails can have great complexity, and many bars are choosing to carbonate their own innovative drinks in-house.

Amor Y Amargo serves their carbonated Americano on tap >

 

 

 

 

 

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Wine Wednesday

California Wines Net $20 Billion

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California wine.

© Kate Mathis

 

 

Americans are drinking more California wine than ever before—nearly 212 million cases in 2011.

Here's how to choose a bottle.

 

 

 

 

 

 

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cooking

A Quicker Way to Make Mole Negro

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Chicken Breasts with Mole Negro

© Maura McEvoy / Chicken with Mole Negro

According to The Atlantic, one of the foremost experts in traditional Oaxacan cuisine is 71 year-old Soledad Ramírez Heras, who conducts private cooking classes out of her hilltop home. Her specialty is mole negro, a deeply complex chile-chocolate sauce, which traditionally takes all day to prepare—Soledad’s mole classes start at 9 a.m. and last for seven hours. You may be several hours too late to make mole from scratch for tonight's dinner, but there's a no-shame short-cut that even Mexican cooks rely on. This recipe for Pan-Roasted Chicken Breasts with Mole Negro uses store-bought black mole paste, which, when whisked with stock, reduces to a deliciously smoky sauce in just 25 minutes.

Related: Quick Mexican Dishes
Recipes for Chicken Breasts
Fantastic Mexican Recipes

Mario Batali

Mario Batali's $1,200 Lunchbox Fund Cookbook Party

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Alan Cumming Comes to the Lunchbox Fund Party

Larry Busacca by Wire Image


A recap of Lunchbox Fund Mega Party featuring Chuck Close, Michael Stipe, Salman Rushdie and amazing cookbooks from Mario Batali. Read more here > 

 

 

 

 

 

 

 

 

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.