My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Chef Musings

Marcus Samuelsson’s Top 5 Fantasy Meals

Stone Town, Zanzibar, Tanzania

Stone Town, Zanzibar, Tanzania; Ariadne Van Zandbergen / Alamy

Here, a look inside the current food dreams of the Top Chef Masters winner and Scandinavian Ethiopian super-chef behind Harlem’s Red Rooster.

1. Peruvian Home-Cooking. One place I haven’t been to yet is Peru. It’s on my list of must-see places and when I go there, I have this fantasy that I’ll meet some local who specializes in making the freshest ceviche and he or she would invite me into their home and show me how it’s really done.

2. Charlie Trotter 2.0. One of the greatest restaurants closed last year, and I would love the chance to go eat at Charlie Trotter’s again. I ate there in 1986 and the fact that it wasn’t in New York wowed me. To eat with the same sensibility and taste as I’ve had in France, but the fact that everyone spoke American—I had to be a part of it and I wish I could revisit his place just one more time.

3. Ethiopian Master Class. When I got married, my wife, Maya, had only one concern at our wedding in Ethiopia: Everyone had to have meat. Little did I realize “everyone” meant her whole village. The taste of kitfo is like nothing else. Kitfo is beef tartare, but it’s not chopped up finely like we’re used to having here—we’re talking about two-inch cubes of raw meat, seasoned with spices and clarified butter and served with ayibe, a mild cheese. I would find that man who taught me how to make kitfo and spend the day learning his tricks.

4. High-Tech Food in Harlem. I would love to eat at a place right here in Harlem where they are employing the latest technological innovations to food. This is something scientists are working on for the future, and I know it sounds wild, but I want to eat printed food. Edible ink that prints food into different shapes—so you can make a scallop look like a chicken nugget, or make carrots into the shape of spaghetti. It would change how we look, think and taste food and I think it would help solve some of the issues we are facing in our health crisis.

5. African Street Food Conference. If you have never been to Stone Town in Zanzibar (Tanzania), it’s definitely a one-of-a-kind place. At night, street food vendors pop up and line the quiet beach, one of the best in the world, and I would love to go to a place where all these street vendors could cook their dishes around me. Like in one room. There you will see and smell such a mix of African, Persian and Indian influences, washed down with a freshly squeezed sugarcane beer.

Related: Marcus Samuelsson Recipes

F&W Pantry

15 Ways to Use Almond Milk

Almond-Milk Rice Pudding

The health benefits of almonds are myriad and well documented. Here, ingenious ways to use almond milk in recipes.

read more
Editor Picks

Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football

Super Bowl Cocktail: Cradle of Life

Cradle of Life © Tina Rupp

Food & Wine editors aren’t necessarily sports experts, as you will see admitted below. So if you’re wondering whether to bet on Baltimore or San Francisco for the Super Bowl on Sunday, don’t ask us. But for an answer to that burning question regarding what to pair with loaded nachos, we’ve got you covered. Here, editors’ game-day-perfect cocktails, wines and beers for serious football food fans. MORE »

read more
Tasting Room

Best Super Bowl Chicken Wings and Beers

© Hector Sanchez
© Hector Sanchez

© Hector Sanchez

My secret theory about why chicken wings and football go so well together can be demonstrated by a very simple experiment. First, go to the store and buy a chicken. Next, remove its wings. Next, truss its little feet together. Now paint it brown. What does it look like? Exactly: a football. Chickens are footballs, except for the wings. And that’s why when we watch football, we eat chicken wings. 5 perfect beer and wings pairings. »

read more
Kitchen Trash

Wacky Global Fast Foods

Courtesy of Pizza Hut International

Imagine eating doughnuts (like these Vanilla-Raised Doughnuts) with shredded pork or dried seaweed! / © David Malosh

For some people, an international trip is a chance to go truly local—to try the fried grasshoppers in Oaxaca, Mexico, or the maggot cheese in Sardinia, Italy. For others, the Burger King across from the hotel is a selling point. Here’s the best of both worlds: Some re-envisioned American fast-food staples, which don’t include any sorts of bugs. 5 crazy fast food items. »

read more
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.