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Mouthing Off

By the Editors of Food & Wine Magazine

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Supermarket Sleuth

Peanut Butter Plus

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I love peanut butter, but it has to be crunchy and not too sweet. My newest fave is made by NuttZo, and please don’t be put off by the goofy name. I’ve had only the Original Seven Nut & Seed Butter that’s made with peanuts, cashews, almonds, Brazil nuts, sunflower seeds, flaxseeds, hazelnuts and sea salt. There’s a peanut-free version and a chocolate version too. I’m happy for the protein and omega-3s, but it’s the great flavor of the butter and the extreme crunch of the super fresh¬–tasting nuts that sold me. If you care about supporting companies that also help others (I do), the folks that make this delicious treat also run an organization that supports orphans around the world. http://gonuttzo.com; http://gonuttzo.com/project-left-behind/

Related: Delicious Peanut Butter Recipes
Cooking with Peanuts
Crunchy Nut Recipes

F&W Photo Tour

Memphis: Big Hats, Bar-B-Que and Beautiful Album Covers

A Memphis resident.

For an insiders’ view of the world’s most beautiful and exciting travel destinations, F&W asked some of our favorite photographers to show us their cities.

After a decade of traveling, photographer Andres Gonzalez turned his passage through countries as varied as Norway and Tajikistan into a photo book called some (w) here—published with help from more than $20,000 in Kickstarter funds. Gonzalez’s career started in Namibia at an “Outward Bound-style school,” where he taught after leaving behind plans to become a fiction writer. “My father gave me a Minolta X-700 and a handful of black-and-white film before I left the States. Over those two years I realized that photography drove me toward a more honest and poetic way of telling stories.” Gonzalez is currently stationed down South, with a new gig as an adjunct professor of photography at the University of Mississippi. He traveled to Memphis to give F&W a tour of the soulful food-and-Elvis-loving city. Browse the photo set and check out his top picks for barbecue and record shopping, below.

Best Memphis restaurant. Tops Bar-B-Q. I love their BBQ sandwich. It’s basic and sloppy, but so good I want to lick my plate clean afterward.

Favorite Memphis coffee shop. Otherlands Coffee Bar. It’s a bit trendy, but there are so many little nooks, and lots of plants and desks and great ambient light. If I lived in Memphis full time, it would be my day office. I usually order a medium Red Eye.

Go-to Memphis bar. A friend turned me onto the Lamplighter Lounge. It has a great jukebox, and walking in feels like Christmas, with sparkly lights everywhere, and purples and pinks and warm tones all mixed together. Each table has a funky ashtray, there are cheap ornaments hanging from the walls, and life-size cutouts of Marilyn Monroe and James Dean. It’s a wonderful balance of Southern kitsch and dive.

Classic Memphis shop. Shangri-La Records. I don’t collect records, but I enjoy going in just to browse through all the gorgeous album covers.

Best place to stay in Memphis. Man, I’d say Airbnb. I haven’t hit up a hotel in so long, and there are so many great Airbnbs in Memphis.

Ultimate Memphis souvenir. Go to Sun Records and first do the tour. It’s unforgettable. Then on the way out get yourself a milk shake and buy a double CD mix of all the Sun Records artists. It’s incredible how many talented musicians came out of there.

Related: Insider Guide to Artsy Berlin
Indonesia's Beautiful Food City

Best Cookbooks of All-Time

Measurements? Who Needs Measurements!

Dean Fearing

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

Chef: Dean Fearing

The Book: Oscar of the Waldorf’s Cook Book by Oscar Tschirky, 1896

“Somebody gave me this book when I was first starting as an apprentice,” Fearing says. “Tschirky was the maître d’ of the Waldorf-Astoria hotel restaurant in New York, and he came out with this cookbook in 1896. It’s as thick as an encyclopedia. We all think that everything’s new, but a lot of it was being done in New York in 1896. You talk about truffle sauce or hollandaise or even crab cakes and corn chowder, it’s all in there. The unbelievable part is there’s not one amount given, like 1 cup or 2 tablespoons—he explains how to make every recipe verbally. Yet his recipes are so thorough. The book is so complete, it covers everything from killing wild game to canning and pickling and how to poach, sauté or fry a fillet of sole. I’ve used this book through my whole career.”

Related: Recipes from New York City Chefs
The World's Best Food Cities: New York City
Best Books for Food Lovers

Expert Guide

10 Ways to Use Kale

Squash-and-Kale Toasts

Whatever your opinion of the kale-gone-wild movement to infuse everything with kale, there is a reason to eat more of it. Kale is one of the healthiest vegetables on the planet. Here are 10 go-to ways to use this incredible superfood. Read more >

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Expert Lessons

How to Brew Coffee with a Kalita Wave

How to Brew Coffee with a Kalita Wave

Counter Culture, the obsessed-over Durham, NC coffee roaster whose beans are used in over 150 shops and restaurants in NYC alone (like Abraço, Smith Cantine, Charlie Bird and Maysville), opened its new training center in Nolita this month. Pros and enthusiastic amatueurs can take classes or attend public cuppings every Friday morning at the sunny state-of-the-art facility, which is outfitted with Modbar espresso systems (whose controls are located under the counter, so baristas aren't stuck behind bulky machines) and every immersion and drip brewing device imaginable, including the currently-trending Kalita Wave. Because of its flat bottom, some experts say the sleek Japanese device produces a more evenly-extracted, cleaner-tasting cup of coffee than a traditional cone-shaped brewer. Here, staff instructor Erin McCarthy offers his tips for the dripper, which he used to win the World Brewers Cup Championship in Australia this past May.

Don't rinse the filter. Because the Wave's filters are so thin, McCarthy says they won't impart a papery taste to coffee if you skip the standard pre-brewing rinse.

Dial in the perfect grind. The Wave's design allows water to drain slightly faster than a Chemex (whose thick filter slows the brewing time) but slower than a Melitta or Hario V60. This means your grind should be in between—finer than Chemex, coarser than other standard drip methods. If your coffee brews in 3 to 4 minutes, your grind is probably about right. (If it brews faster, try a finer ground; if it's slower, go a little coarser.) An ideal amount of coffee for the larger "185" size Kalita Wave is 30 grams, weighed on a scale.

Pulse your pouring. Heat 500 grams of water until it’s almost boiling and slowly pour twice the weight of the coffee (60 grams) over the grounds in a circular motion, which will agitate the coffee and let it "de-gas" (bubble up as it expels carbon dioxide). After about thirty seconds, pour more hot water in the filter until it reaches about an inch from the top. Let it fall an inch, then fill it back up to the line. Continue to do this until you’ve finished pouring the water.

Skip the stirring. Agitating the grounds with a spoon can be useful when brewing with a conical dripper, since the mixing motion can help evenly extract solids from grounds distributed in an uneven shape. But the grounds sit more evenly on the Wave's flat bottom, so stirring is unnecessary.

Related: F&W's Guide to How to Make Coffee
America's Best Coffee Bars
Crimes Against Coffee

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Congratulations to Mei Lin, winner of Top Chef Season 12.

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