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Mouthing Off

By the Editors of Food & Wine Magazine

Andrew Zimmern's Kitchen Adventures

Hastings-Style Shrimp

Hastings-Style Shrimp

Photo © Stephanie Meyer.

OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing in his Birmingham, Alabama, restaurant kitchen and eating my way through his mise en place about an hour before service. He hated me. But before I left, he fed me some shrimp and grits, and the shrimp were some of the most miraculous I have ever had. So I started quizzing him. He freely told me that while fresh Gulf shrimp, just hours out of water, help immensely, it’s the cooking technique that results in their perfect flavor and sinful texture. I can’t even begin to tell you how good these are. Anyway, I adapted his trick and, inspired by some local cress I had eaten in a salad dish earlier that day with him, I created this riff on his dish. That man is a genius, truly. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

Grace in the Kitchen

Movers and Shakers

© Christina Holmes

These grown-up lemon bars are made with paper-thin slices of lemon, giving
the sweet filling a pleasant bitterness. © Christina Holmes

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.

At a recent trip to a great new restaurant in my neighborhood, 606 R&D, I had a most intriguing dessert called Shaker Lemon Pie—a double-crusted pie with a flaky crust and almost lemon-marmalade–like filling. It was quite good, but not flawless—the crust was a bit soggy and the filling was dry, but the flavor was intoxicating. I knew if I did a bit of work it could be even better. I asked my husband, Chris, from Shaker Heights, Ohio, the resident expert (at least in our house) on Shaker culture, but he’d never heard of it.

I was obsessed and had to know more, so I read a number of recipes online and found a few books about Shaker/Mennonite cooking. Obviously, lemons don’t grow in the Midwest, so it’s a relatively modern recipe (last century). Whole lemons are shaved superthin with skin (pick out the seeds) and macerated with sugar for a day or longer, then mixed with eggs, flour and butter and layered between two crusts. The rind softens and cooks like marmalade but with all of the other ingredients, it has more of a cakey/lemon curd/marmalade texture. I opted for something a little different. I made a shortbread-type bottom crust, which I topped with the lemon filling and a lattice of more shortbread. The result is a delicate, yet pick-up-able lemon bar that is tangy, sweet and buttery. It’s totally perfect to take to a Shaker church social or in my case, my back deck with a hot cup of milky, sweet coffee. SEE RECIPE »

Related: Delicious Dessert Bars
Ultimate Summer Fruit Recipes
How to Cook with Lemon

Drink This Now

How to Flavor Cocktails with Indian Spices

Heart of Gold Cocktail

Heart of Gold © Robert Gunn

Indian spices like saffron and cardamom are now pantry staples for many cooks, but bartenders are also finding uses for the aromatic seasonings in deliciously complex cocktails. MORE >

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Most Wanted Recipes

April Bloomfield's Creamy Caesar Salad with Torn Croutons

April Bloomfield's Creamy Caesar Salad with Torn Croutons

Photo © Con Poulos

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of her most requested recipes.

April Bloomfield, a Best New Chef 2007 at the Spotted Pig, is now also the chef and a co-owner of the John Dory and the Breslin, all in Manhattan. Later this year, she will open Tosca in San Francisco.

At the Spotted Pig, April Bloomfield’s NYC gastropub, the Caesar salad is so popular that a couple actually left the restaurant when they discovered she’d briefly taken it off the menu. She’s been perfecting the recipe— which involves an especially tangy and garlicky dressing, large torn croutons and plenty of grated Parmesan—since she was an 18-year-old line cook at Kensington Place in London. “It’s the first salad I didn’t find boring,” she says. “It has such great texture and a ‘more-ish’ quality; you want to keep eating it.” The dish has evolved over time: “It used to have crushed white pepper; I did away with that.” Now she insists that all the ingredients, and even the bowl, be chilled. “It’s also important to eat this salad with your fingers, if possible,” she adds, “because it’s fun and naughty.” SEE RECIPE »

Related: Caesar Salad Recipes
April Bloomfield's First Trip to France
Amazing Salad Dressing Recipes

Supermarket Sleuth

A Crispy Convert

© Atsushi Tomioka

© Atsushi Tomioka

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

I’ve never been a fan of the crisp freeze-dried fruits that line the snack racks at natural food markets and airport convenience shops. I sort of understood them in breakfast cereals when they were first introduced—usually strawberry and raspberry—and they made sense as an alternative when fresh berries were hard to come by. However, there’s a new fruit in the game, recently introduced by Crispy Green, that’s made me a convert: tangerines!

They certainly wouldn’t win any beauty contests—it fact they don’t look very appetizing at all, but don’t let that put you off. They’re loaded with great citrus flavor, with a perfect balance of sweet and tang. They’re light and crunchy and delicious right out of the bag, but I especially like them crumbled into salads (good with smoked duck!), or over ice cream, yogurt or anything else you might want to gussy up with a hit of tangerine flavor as the citrus season fades.

Related: Frozen Fruit
Ultimate Summer Fruit Recipes
Fruit Desserts

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