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Mouthing Off

By the Editors of Food & Wine Magazine

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Winemakers

Bachelor-Worthy Wines

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Bachelor and winemaker Ben Flajnik

Courtesy of Sonoma Magazine

 

Ben Flajnik, the star of the latest season of ABC’s The Bachelor, is—contrary to what people might guess—a legitimate, honest-to-God winemaker. In 2008, he started Sonoma’s Envolve Winery with partners Mike Benziger and Danny Fay, focusing on small-production organic and biodynamic bottlings from top vineyards around the region. We asked him for his favorite date wines. >

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cooking

Chicken Tinga Tacos for SXSW

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Chicken Tinga Tacos

© David Malosh / Chicken Tinga

Aside from the media events, music and parties, one of the major highlights of the SXSW festival happening in Austin right now is the tacos. Today at 2 p.m. CST, regional chain Torchy’s Tacos is holding an eating contest with a notable man to beat, local competitive eater Hungry Todd Rungy. The winner must be the fastest to devour two massive Ace of Spades tacos—each one an eight-inch flour tortilla filled with jalapeño sausage, smoked brisket, a fried egg, cheese, green chili queso, cilantro, queso fresco, sour cream and hot sauce. In the spirit of the event, but much more manageable, these Chicken Tinga Tacos are braised in a smoky Mexican tomato sauce that requires only a few ingredients, including canned tomatoes and chipotles in adobo.

Related: More Delicious Tacos
Best Taco Spots in the U.S.
Texas Recipes

Health

Can It Be True?

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iStockphoto


Red meat is not having a great month. First pink slime. Now, a new study shows that all red meat is bad for your health, even the delicious unprocessed kind. Read more >

 

 

 

 

 

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Well-Fed Vegetarian

Fast, Seasonal Crostini via Paul Virant

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In Well-Fed Vegetarian, chefs spotlight recipes that are worth forgoing meat.

Corn and Chanterelle Crostini

© John Kernick

Next month, Chicago-based chef Paul Virant (Perennial Virant, Vie) will release a unique first cookbook, a sophisticated canning guide called The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. Preserving the season's haul comes naturally to this sixth-generation Missouri native who grew up on a farm. Some of his favorite childhood memories involve foraging for mushrooms with his siblings and the amazing taste of his grandmother’s creamed corn. He combined those flavors in one of our favorite fast crostini recipes—also using sliced baguette, a bit of tarragon, olive oil and ground pepper—and the appetizer takes well to seasonal variations.

Right now, Virant suggests using frozen corn and black trumpets, French horns or shiitake. He also loves winter squash—caramelized in the oven with a mixture of sherry vinegar and thyme—mixed with mushrooms roasted in a bit of honey. The vegetable pairings are also delicious tossed with a pound of whole grains instead of piled on bread for a filling main course. Virant likes to use wheat berries or couscous accented with a bit of fennel and tomato.

See Virant's Corn-and-Chanterelle Crostini Recipe

cooking

Jean Georges Plans Springtime Renovations

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Sesame Chicken Salad

© Frances Janisch / Sesame Chicken Salad

Legendary chef and amateur blogger Jean-Georges Vongerichten slipped some big news into a recent post about staff changes. This spring, he plans to renovate both his grand New York flagship on Central Park, Jean Georges, and the more casual Nougatine. Perfectionist chefs often tweak things that already seem fantastic: In JGV's recipe for Sesame Chicken Salad with Ginger-Lime Dressing, he substitutes juicy pan-roasted chicken breasts for the raw bluefin tuna that's served in a similar dish at the restaurant, resulting in a healthy, filling main course for the home cook.

Related: More Main-Course Salads
Great Recipes for Chicken Breasts
Jean-Georges Vongerichten Recipes

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