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Mouthing Off

By the Editors of Food & Wine Magazine

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Tasting Room

Yet Another Reason to Drink Beer

© David Tsay
© David Tsay

© David Tsay

It’s possible you may have missed it, but just before Christmas a team of scientists in Seattle managed to determine the absolute configurations of isohumulones in beer!

Relieved, aren’t you? Me too. But no matter what you think, it’s evidence of sorts that people’s curiosity about beer knows no bounds; and in this case, their curiosity about how hops work.

Hops (the female flower of the hop plant) impart bitterness, and also—depending on the hop strain—resinous, piney and/or citrusy/tangy notes. Most beers have some hop character; over the years various craft brewers have also been obsessed with pushing the envelope of how hoppy a beer can get. In the wrong hands, this obsession can result in undrinkably bitter haaargh-water, but for a talented brewer it can result in beers that are delicious in large part because of their complete, crazy, in-your-face hoppiness. For the adventurous, here are 9 extremely hoppy beers that also happen to be extremely good. »

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Grace in the Kitchen

Superflavorful Sausage-Stuffed Peppers

Making stuffed peppers with sausage instead of ground meat adds a great kick of flavor. // © Quentin Bacon
© Quentin Bacon

Making stuffed peppers with sausage instead of
ground meat adds a great kick of flavor. // © Quentin Bacon

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.

I don’t think I’d have become a cook if it weren’t for my mom and all of the great food I was exposed to growing up with her. This recipe was part of a story about reinventing some classic Italian American dishes that my mom prepared throughout my childhood. For the story, I developed the recipes, then sent her copies and ingredients to try them out herself and report back on her findings. It was a huge success and loads of fun—she liked them all. You can read her comments online. It will be just more than a year since this recipe was published and nearly a year since my mom passed away, so it’s pretty sad to look at and remember. It’s silly to honor her memory with stuffed peppers, but she really did like them and she really was proud of being a part of the Food & Wine team and proud of me. Though I don’t know if I’ll be able to cook any of these recipes anytime soon, as delicious as they were. SEE RECIPE »

Andrew Zimmern's Kitchen Adventures

Steamed Mussels with Aioli (Mejillones)

Steamed Mussels with Aioli (Mejillones)

Photo © Stephanie Meyer.

My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the rocks of the jetties on Georgica and Main beaches in East Hampton, and I would pull dozens of pounds from those rocks for our bonfire cookouts. We’d use small mussels for chowder or soup, and the larger ones for this dish the next night at home. This is a dish I have eaten all over coastal Chile and in Galicia in Spain—it’s simple but inspired and it will impress your guests. It seems like a fancy hors d’oeuvres but I use it as a cold seafood course at dinners, an easy do-ahead dinner or potluck contribution when I am sick of everyone’s lemon bars! SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

Expert Guide

Daniel Boulud’s Oscar Party Tips

Red Carpet Cocktail

Red Carpet Cocktail Courtesy of Justine Sterling

On Sunday, star chef Daniel Boulud is hosting the only official East Coast Oscar party with the Academy of Motion Picture Arts and Sciences at his flagship restaurant, Daniel. The evening mirrors the West Coast’s most glamorous Oscars event, the Governors Ball, which Wolfgang Puck has overseen for the past 19 years. “I always envy Wolfgang Puck in Los Angeles, so I am very proud to be doing my share in New York,” says Boulud.

While Boulud might make it to Hollywood one day—spot his cameo in the in the film Final Recipe this spring—he’s going all-out for the Academy in New York. Boulud created nominee-inspired dishes, like the Life of Pi tiger shrimp samosas, as well as sparkling Red Carpet cocktails with a vibrant base layer of cranberry gelée, and a three-course dinner. Here, he offers tips for adapting his megawatt viewing party at home. MORE »

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Supermarket Sleuth

Best Popcorn Crunch Ever!

Courtesy of Pop'd Kerns.
Courtesy of Pop'd Kerns.

Courtesy of Pop'd Kerns.

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I’m a sucker for popcorn and all other toasty, savory corn snacks, from chips to corn nuts, to Halfpops and those Spanish imports called Quicos. Recently, one of my favorite versions, which was called Glad Corn and sold in pocket-size bags, disappeared from my health food store, only to reappear in a larger format and renamed Pop’d Kerns.

It resembles classic popcorn without the fluff, and with the kernel portion fried (I assume) until exploded and super-crispy. I’ve only had the plain version—and I think I’ll stick to that. They’re awesome and addictive straight out of the bag, but they also make wicked-good, nut-free, sweet-and-salty bark or rochers if you fold them into melted dark, milk or even white chocolate.

Related: F&W Editors' Favorite Snacks
Healthy Snacks
Tasty Snacks

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