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Mouthing Off

By the Editors of Food & Wine Magazine

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Ray Isle's Tasting Room

Sauvignon Blanc Flavor Scale

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Sauvignon Blanc Flavor Scale

© Alex Nabaum

Sauvignon Blanc, possibly more than most wine grapes, reflects where it is grown: Warm-climate wines will have notes of melon and ripe citrus, cooler-climate ones will be more herbal and green-peppery. Some people prefer one end of the spectrum, some the other—and knowing the wine’s origin will help you find a bottle you like. Here, a visual guide to the range of aromas and flavors.

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Gold Medal Drinking

New York vs. London: A Drinker’s Guide to Bars, Trends and Bad Customers

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New York vs. London Bar Guide

Art: Patricia Sanchez

New York and London both vie for worldwide supremacy when it comes to fantastic bars. But just as the two cities are separated by the Atlantic and a standing disagreement over the definition of the word “chip,” their cocktail cultures are also divided. To examine the differences, F&W spoke to two experts: American cocktail historian David Wondrich and British bartender Simon Ford. Here, a categorical comparison >

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Kitchen Trash

How to Conduct Business like a Housewife

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Teresa Giudice of Real Housewives of New Jersey isn't a fan of Bethenny Frankel's Skinnygirl or cousin Kathy Wakile's posters.

Courtesy of istockphoto.com

Teresa Giudice of Real Housewives of New Jersey isn’t a fan of Bethenny Frankel, even though Frankel is the most successful former housewife to come away from Bravo's reality TV series (her Skinnygirl beverage line sold to Jim Beam for an estimated $100 million last year). “Anything that tastes diet-y—for instance SkinnyGirl—I don’t like that,” Teresa said during Sunday’s episode. Instead of following Bethenny's steps to success, she and her fellow castmates demonstrated how they conduct business.
 
1. Research “Ingrediences”
Teresa Giudice met with an enologist at Brotherhood Winery to formulate a bottled bubbly peach cocktail named Fabellini. During the tasting, Teresa tells the enologist that she’s been researching “ingrediences” aka ingredients for her bellini.
 
2. Involve Your Husband
Joe Giudice joined his wife at the bellini tasting and proceeded to get buzzed, red-faced and overly chatty. “These people are looking at me like ‘would you shut your freaking husband up,’” Teresa says.
 
3. Order Sleazy Cocktails
Joe isn’t the only one who gets lit in a business setting. At a work lunch, Jacqueline Laurita ordered a provocatively-named cocktail by telling the waiter “I could use a Screaming Orgasm. I’ve always wanted to ask for that.” For the record, this drink includes vodka, amaretto, coffee liqueur and Irish cream liqueur.
 
4. Make Posters
For a friends and family tasting of her homemade desserts (red velvet cupcakes, frozen cannoli, tiramisu), Kathy Wakile set up a tent with posters in the parking lot of an ice cream store. “I don’t want to compare my book signing to her event but my daughters have posters like that when they have a lemonade stand,” says Teresa.
 
5. Choose a Quiet Setting—Like a Cemetery
Kathy invites Giacomo Berretta, CFO of Italian dessert company Bindi, to attend her dessert tasting. She takes him aside, next to a cemetery, and says “I want to sit down with you about making my dessert recipes with your flavorings and see where we could take this to the next level.” Later, reflecting on the meeting location, she says, “My desserts, they’re to die for.”

Related: In the Kitchen with Khloe Kardashian Odom
Surprising Celebrity Food Products
Etiquette Tips from Lisa Vanderpump of Real Housewives of Beverly Hills

Grace in the Kitchen

Tantalizing Tandoori

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Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Two smells I do not like lingering in my house (though I do like eating the food): curry and salmon. And now they are both in a single dish—tandoori salmon! But here's the beauty: It gets cooked outside on a grill. The neighbors poke their heads over their fences, intrigued and enticed by the aroma, but once I serve it, there's no trace left except what's wafted onto my clothes and hair. SEE RECIPE »

Related: More Grilled Salmon Recipes
Indian Recipes
Even More Salmon Recipes

Grace in the Kitchen

Fireside Grilled Cheese and Ham

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Double-Grilled Antipasto Sandwiches

Grace Parisi's melty campfire sandwich: Double-Grilled Antipasto Sandwiches // © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

A short while ago, a friend and I were swapping campfire stories—mostly about what we cook over an open fire. He mentioned skewering a slab of bacon and a hunk of cheddar on the end of a long stick and slowly toasting them until they're sizzling and melted. He then slapped them between a hard roll and enjoyed a yummy sandwich. Thinking it sounded delicious, I tried it myself. Unfortunately, just as the cheese reached maximum melt-itude and I was reaching for my bread, the hunk oozed off the stick and onto the coals (thankfully, I had a backup of PB&J). Not one to give up, on the next camping trip, I brought prosciutto to wrap around the cheese, thus enveloping it in a crispy, meaty crust and keeping it on the stick! SEE RECIPE »

Related: More Hot, Melted Sandwiches
Brilliant Grilled Cheese Recipes
Best Sandwich Shops

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