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Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Expert

Tim Love's Tips for the Perfect Cookout

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Texas chef Tim Love recently opened The Woodshed Smokehouse, a massive riverside restaurant in Fort Worth that focuses on foods cooked over different kinds of wood from mesquite to pecan. In an exclusive chat with Food & Wine Facebook fans this week, he revealed why wood matters and shared some of his best tips for throwing a great cookout this summer.

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Chicken Dance

Walnut-Arugula Pesto Chicken

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Roast Chicken with Pesto

© Kirsten Strecker / Roast Chicken

Today, the New York Times profiled Maria Gandara, a woman whose pesto looks ordinary but “might as well [be] some rare liquid drug.” Her company, Buddhapesto, which she and her husband run out of their Woodstock farmhouse, makes just one product—basil pesto—but her customers are devout and, as the piece implies, possibly addicted. To try a different kind of pesto, we recommend this delicious basil-free version. Made with arugula, walnuts and Manchego cheese, the easy condiment is perfect with roast chicken, but will also upgrade a sandwich, pasta or sliced steak.

Related: Delicious Basil Recipes
Fantastic Roast Chicken
Cooking with Herbs

Insiders' Aspen

The Food & Wine Classic in Aspen: Then and Now

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Insiders’ Aspen

Photographs: Alison Harris (Hazan), Percy Ramirez for Oxfam (De Laurentiis), Brad Trent (Parker), Courtesy of Paul Grieco (Grieco), Perry Johnson (Lagasse, 1990), Courtesy of Steven Freeman (Lagasse, today), Rachel Cobb (Child), Courtesy of Tom Hopkins (Pépin)

When the Food & Wine classic in Aspen launched 30 years ago, 300 people showed up. Today, more than 5,000 come: celebrity chefs, wine pros, restaurateurs, citizen foodies and—perhaps the happiest, most excited group of all—F&W editors. Our job is to run around for three days introducing the speakers and panelists at cooking demos and wine tastings; eating and drinking our way through the Grand Tasting Tent (sort of a dream wine-and-food bazaar); catching up with friends like Jacques Pépin at parties, after-parties and after-after-parties; and getting a crash course on the latest culinary trends, news and personalities to watch. Here, a window into the Classic for anyone who’s ever wanted to go:

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Style

Chicago Chefs Get a Hot Lookbook by Haberdash

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Haberdash Lookbook

Courtesy Haberdash

Chicago men's store Haberdash recently published a free digital look-slash-cookbook featuring stylish local industry leaders like Publican Quality Meats co-owner Donnie Madia and Graham Elliot chief of operations Merlin Verrier (photo). The casual-cool vibe of the project underscores how the food and fashion scene continues to evolve and appeal to a wide swath of consumers. While Mario Batali boasts an orange-clog army, F&W Facebook fans stop by our live chats to ask fashionable chefs like Marcus Samuelsson about their wardrobes. (For the record, he wears a high-low mix of vintage, young designers and Marc Jacobs.) Samuelsson even appeared in the June issue of Vogue with his stunning model wife.

Titled "No Shirt, No Shoes, No Service," this online lookbook definitely lands towards the highbrow end of the spectrum, but also feels like a natural extension of the Haberdash brand. The company, which now runs two shops in Chicago’s River North neighborhood, plucked subjects from existing clients and styled the chefs with many American-made labels like New England Shirt Company and Alden boots. For those who have good taste covered, but not cooking, the recipes are also super simple to follow, like a Rum Old Fashioned made with honey syrup from the mixologist for Lettuce Entertain You restaurant group and Verrier's tasty-sounding Grilled Figs with Crispy Prosciutto, Fresh Ricotta, Smoked Almonds and Baby Arugula.

Chicken Dance

Does Food Taste Better Outside?

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Balinese Grilled Chicken

© Anson Smart / Grilled Chicken

In this week's “Foodie Underground” column on EcoSalon, writer Anna Brones expounded on why she believes food tastes better when it's prepared and eaten outside. For Brones, it’s not just the view or the fresh air, it’s about simplification. “We take down all the walls that our everyday routines require us to put up, and we enjoy food for food’s sake,” Brones writes.

Australian chef Pete Evans is also a fan. On a surfing trip to Indonesia, he discovered this recipe for Balinese Grilled Chicken cooked over an open fire and now makes it for guests at his Sydney apartment by the beach. While we're sure the experience is extra special when the dish is served by the hunky chef overlooking the ocean, the chicken's simple marinade combining turmeric, chiles and ginger makes for a delicious meal whether you eat inside or out.

Related: Fantastic Grilled Chicken Recipes
Campfire Cooking
Cookout Party Recipes

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