Jason Stratton's style picks are perfect for similarly fearless and adventurous cooks ready to tackle any DIY project. Read more >
Tomorrow at 2:30 p.m. EST, @fandw will host a blowout holiday party on Twitter with some of the genius chefs featured in the Food & Wine Best New Chefs All-Star Cookbook: Grant Achatz (@Gachatz), Barbara Lynch (@barbaralynchBOS), David Chang (@davidchang), Michael Symon (@chefsymon), Anne Quatrano (@annequatrano) and Graham Elliot (@grahamelliot). To learn about their top holiday gift picks, cooking tips and more, join in by following along and tweeting with the hashtag #FWChat.
Santa doesn't get milk in my house. Instead, on Christmas Eve my family always sets out a plate of cookies with two glasses—one filled with sherry and the other with port. Growing up in Sonoma County, it always seemed perfectly logical to me. No one in my family drank milk—we drank wine with dinner and on special occasions, like birthdays or Christmas, we drank port with dessert. Why anyone would force Santa to eat his cookies with a bland glass of milk rather than a sweet and supple glass of port that so perfectly paired with my mother’s peanut butter blossom cookies was beyond me. But I figured my parents just knew Santa (and wine) better than other families. The port also provided an explanation as to why Santa never wrapped the presents for my siblings and me—he was too buzzed to even attempt it. Read more >
Because it pairs with such a vast array of foods, Riesling is one of the smartest wines to bring to a dinner party. This one, made by star winemaker Johannes Leitz in Germany's Rheingau region, is an especially good choice. Read more >
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.
Chef David McMillan of Montreal’s decadent Joe Beef doesn’t stop drinking gin and tonics in the winter—he adapts them to the cold weather by making a cocktail called an Island No. 7. “It’s a gin and tonic with crushed cedar,” he says. “You crush the cedar with your hands to release the essential oils, then drop it into your gin and tonic. It’s this cocktail from Barkmere, Quebec, an ancient weird community of lake cottages that’s kind of a secret. A lot of the cottages are off the grid, so you don’t always have lime on hand. So when you make a tall gin and tonic, you crush a branch of cedar and put it in your glass, and sip on it as you work throughout the day.”