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Mouthing Off

By the Editors of Food & Wine Magazine


Wing Week: Honey-Chile Chicken Wings


Honey-Chile Wings

© Quentin Bacon
Honey-Chile Wings

At Carmel Valley Ranch, active guests partake in hilltop yoga, nature hikes and even beekeeping. The resort then uses honey from the ranch’s hives in spa treatments, cocktails and recipes like these Honey-Chile Chicken Wings. Prep doesn't require a bee-proof suit or a trip to California. The sweet-spicy Super Bowl snack will come together with just a few pantry ingredients, some good honey and an oven; chef Tim Wood crisps the skin using a broiler.

Related: Tasty Super Bowl Snacks
Cooking with Honey
More Amazing Chicken Wing Recipes


Wing Week: Sriracha Hot Wings


Sriracha Hot Wings

© Tina Rupp
Sriracha Hot Wings

This Sunday, the competition isn’t just between two football teams trying to win the Super Bowl. There’s also a battle of the hot sauces: the original fire-breathing chicken-wing glaze, Frank’s Red Hot, and Tabasco’s new Buffalo Style hot sauce. Each company recently launched a multi-million-dollar ad campaign in the hope of securing its place in hot-wing recipes across the country. There’s a more unique alternative. At The Good Fork in Brooklyn, husband-and-wife owners Ben Schneider and Sohui Kim use neither Tabasco nor Frank’s. Their Asian-inflected Hot Wings get lots of heat from the cult Thai condiment, Sriracha. To combat the spice, Kim and Schneider serve a cooling mix of rice vinegar–spiked sour cream alongside.

Related: Amazing Super Bowl Snacks
More Terrific Chicken Wings
Cooking with Sriracha


Leonardo DiCaprio Saves the World Through Coffee


While Food & Wine is busy helping phenomenal chefs like Mario Batali and Rick Bayless make change and save the world, some other notable people are doing their part, too. Leonardo DiCaprio is partnering with outstanding coffee producer La Colombe Torrefaction to create a special blend called Lyon. All net profits will go to environmental projects supported by the Leonardo DiCaprio Foundation. (The foundation works with, among others, the National Resource Defense Council and the World Wildlife Fund on one of my favorite initiatives, "Leonardo has an acute understanding of the challenges we all face," says Todd Carmichael, Torrecfaction's co-founder. "Particularly those people in the developing world, which incidentally, are also coffee growing countries."

The new eco coffee Lyon, has Leonardo DiCaprio's name all over it.

And here’s more on Lyon coffee. It’s a blend of, no surprise, sustainably raised beans from Haiti, Peru, Ethiopia and Brazil. It’s available at Williams-Sonoma and select Whole Foods, plus at La Colombe cafés. You won’t see DiCpario acting as barista at La Colombe any time soon, unfortunately; he’s in Australia filming The Great Gatsby.


Out of Control French Fries


© David Malosh

When it comes to French fries, I’m pretty much of a purist. I’m perfectly happy with the Thrice-Cooked Chips (translation: twice fried fries) at New York City’s Breslin. But for many, that’s way too simple. Let’s look at a few enterprising places that get creative with their fries.

Thrasher's French Fries, Ocean City, MD. Thrasher’s has been serving fries on the boardwalk since 1929. The fries come in cup sizes: 16 ounces, 32 ounces and 53 ounces, at which point you’re basically in supersize popcorn bucket territory. Thrasher’s doesn't offer ketchup – only apple cider vinegar. "We have no catsup, because we don't want anything competing with the wonderful taste of the French fried potato," owner Buddy Jenkins has said.

Primanti Bros., Pittsburgh, PA. Here’s why I love Pittsburgh: because they’re not afraid to put French fries right in their sandwiches. In fact they might have pioneered the practice. Primanti first started adding fries to their sandwiches in the 1930s. Now the Primanti’s “Almost Famous” menu includes Pitts-Burgher Cheesesteak, Knockwurst & Cheese, Colossal Fish & Cheese and Jumbo Bologna & Cheese—all topped with french fries, cole slaw, and tomatoes.

Fresh Fries, Los Angeles. The Fresh Fries truck takes their specialty seriously. But maybe serious isn’t the right word for a place that offers their fries —which come in natural cut, sweet potato or curly –in such crazy combinations. Among their offerings: Stinky Pinky (topped with grilled onions and thousand island dressing); Peanut Buttercup (sweet potato fries with nutella and peanut butter); and the most cross-cultural option, 626 (with hoisin sauce, mayo and crunchy noodles).

Big and Little’s, Chicago. Unlike some places in the wacky French fry category, Big & Little’s is primarily known for something besides fries; in this case, their mahi fish tacos. Still, they’re also skilled at putting a serious piece or two of perfectly seared foie gras on top of their perfectly fried fries. For those who find that to be just too much, they also offer truffle duck fat au jus as a side to the fries.

Related Links:

Best Burgers in the U.S.

Best Burger Recipes Ever 

Best Grilled Cheese in the U.S.

Best Pizza Places in the U.S.

(pictured: Bobby Flay's Bistro Fries)


Tweet Live with Chefs Make Change


Chefs Make Change

Chefs Make Change

Please join Food & Wine's Chefs Make Change coalition today from 3 to 4 p.m. ET for a Twitter party. Tweet live with 10 superstarchefs who are working to make the world a better place.

How does it work?
• Log in to Twitter any time from 3 to 4p.m. ET and follow the hosts: Food & Wine @fandw and Editor-in-Chief Dana Cowin @fwscout.
• Use the hashtag #ChefsMakeChange at the end of tweets to participate in the party.
• Tweet all of your questions about Chefs Make Change, the chefs’ wonderful individual causes and how you can help make change in your own community.

Or just follow along by clicking #ChefsMakeChange.

Here’s the panel of ambitious chefs and organizations:

José Andrés - @chefjoseandres
World Central Kitchen - @WCKitchen

Dan Barber - @bluehillfarm
Stone Barns Center - @StoneBarns

Mario Batali - @Mariobatali
Mario Batali Foundation - @MarioBatali_MBF

Rick Bayless - @Rick_Bayless

Cat Cora - @catcora

Emeril Lagasse - @Emeril

Michel Nischan - @michelnischan
Wholesome Wave - @wholesomewave

Art Smith - @chefartsmith
Common Threads - @Common_Threads

Bill Telepan - @billtelepan
Wellness in the Schools - @WITSinSchools

Alice Waters - @AliceWaters
Edible Schoolyard - @edibleschoolyrd

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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.