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Mouthing Off

By the Editors of Food & Wine Magazine

At-Home Mixologist

Two Great Cocktail Pairings

A cocktail created by a great mixologist can be as thrilling as a dish by a star chef. In this preview of the 2013 edition of F&W Cocktails, our annual compilation of the year’s best drink and bar-food recipes, we showcase some of the most inspiring combinations in America. With recipes!

Bacon-Wrapped Cherry Peppers

Photo © Lucas Allen

Bacon is great with the smoky flavors in this mezcal cocktail.

Black Dahlia
Mixologist Leo Robitschek. The NoMad Hotel, Manhattan

Bacon-Wrapped Cherry Peppers
Chef Colby Garrelts. Bluestem, Kansas City, MO



Kansai Kick Cocktail

Photo © Lucas Allen

Fried foods go well with boozy drinks. This nutty, tangy one is especially refreshing.

Kansai Kick
Mixologist John deBary. PDT, Manhattan
Shrimp-and-Shiitake Gyoza
Chef Jesse Cruz. Lucky Belly, Honolulu

To buy F&W Cocktails 2013, go to

Related: Reinvented Classic Cocktails

Supermarket Sleuth

The Next Sriracha: Mama O's Kimchi Paste

© Michael Harlan Turkell
© Michael Harlan Turkell

© Michael Harlan Turkell

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

New York City-based Mama O’s makes fantastic kimchi—I especially love the bok choy version. I recently picked up a jar of the company’s kimchi paste—an intense, salty, sweet, funky blend of Korean red pepper, garlic, lime juice, sugar and fish sauce. The idea is to just add cabbage to make your own kimchi, but I love the paste so much that I use it as a condiment. I’ve served it with scrambled eggs, tossed it with stir-fried vegetables and mixed it with mayonnaise to make my own secret sauce.

Related: Korean Recipes
Spicy Recipes
Fast Asian Dishes

Drink This Now

The Crème Revival

Dixie Cocktail Courtesy of Hard Water

Dixie Cocktail Courtesy of Hard Water

Mention crème de cacao or crème de menthe to anyone who drank through the 80s and they will cringe as if they had just been offered a pair of parachute pants. Though associated with saccharine, often artificially colored cordials, true crèmes can be elegant, velvety digestifs or superb cocktail modifiers. Today, artisan producers are restoring crèmes to their respectable form, much to the delight of bartenders who use the vibrantly flavored, sweet liqueurs in revivals of long-lost cocktails and terrific new drinks. MORE >

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Hungry Crowd

Karlie Kloss and More Expert Travelers Reveal Foods That Made Them Squirm

The Hungry Crowd: Karlie Kloss

Photo © Evan Agostini - Invision - AP

Model Karlie Kloss on Adventurous Eating: “During a trip to Thailand, my friends and I were daring and tried lots of dishes at the open-air market in Phuket. I was brave enough to try various species of deep-fried insects! It was disgusting. But you only live once, right?”

Model Karlie Kloss is the host of MTV’s House of Style. She collaborated with Momofuku Milk Bar’s Christina Tosi on a line of gluten-free cookies, available at

Writer Andrew Solomon on His Strangest Meals: “There was a soup of old duck and locusts in Hangzhou, China. The fermented yak milk in Mongolia also carried some shock value. And then there’s igunaq, the rotted walrus meat that is considered a delicacy in Greenland. I can’t say that any of these was my favorite meal.”

Andrew Solomon is the author of the New York Times best seller Far From the Tree: Parents, Children and the Search for Identity.

Conductor Alan Gilbert on Being a Good Guest: “I was in Japan conducting at the Saito Kinen Festival in Matsumoto, and one of our hosts insisted that we try the local specialty, basashi, which is horse sashimi. I really couldn’t refuse. It looked like uncooked beef shabu-shabu, and we dipped it in soy sauce with ginger. All I can remember about the taste is that it was just... OK.”

Alan Gilbert is the music director of the New York Philharmonic.

Writer Daniel Handler (a.k.a. Lemony Snicket) on a Food Shock: “I was backstage at a radio show and there was a plate of things that looked like chocolate-covered strawberries. But then someone popped one in their mouth and said, ‘What the hell is this?’ They were chocolate-covered radishes, and no one would own up to bringing them. They tasted just like chocolate-covered radishes, in case you’re curious.”

The new Lemony Snicket book, The Dark, is in stores now.

Related: More Hungry Crowd Interviews
Weirdest Regional Foods
Weirdest Theme Hotels

Andrew Zimmern's Kitchen Adventures

Miss Myra's Banana Pudding

Miss Myra's Banana Pudding

Photo © Stephanie Meyer.

This recipe is not an April Fools’ prank. Why would you think it was? Because Miss Myra never shares it... but she did with me. And when I tell you, without equivocation, that it’s the most famous, most amazing, best tasting banana pudding recipe in the world, trust me, it is. Four generations have carefully guarded this recipe as the perfect finish to the barbecued chicken with white sauce dinner for which Miss Myra’s Pit Bar B-Q, near Birmingham, Alabama, has been famous for, running on three decades now. Enjoy. It’s dessert heaven. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

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