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Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Intel

Next Wave Nordic Rock Star

Copenhagen Chef Matthew Orlando

Chef Matthew Orlando; courtesy of Amass

Food pilgrims have a new reason to visit Copenhagen, land of superstar René Redzepi’s Noma and Christian Puglisi’s Relæ. After more than two years as head chef at Noma, Matthew Orlando, a San Diego native, will debut Amass in a former shipyard in the city’s Refshaleøen district in July.

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Grace in the Kitchen

An American Classic, Italian-style

© Christina Holmes

This is a stellar combination of juicy roast beef with bitter broccoli
rabe and melty provolone cheese. © 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.

Never have nine ingredients come together to make my mouth water as much as the ones in this crazy-good, Italian grilled-cheese sandwich. Olive oil-sautéed bitter broccoli rabe, anchovies, garlic, crushed red pepper, roast beef, sweet-spicy Peppadew peppers, provolone and crusty bread are all pressed together to make a gooey, crunchy mess. For me, it honestly doesn’t get better. If I’m rushed, I don’t even blanch the broccoli rabe before sautéing it. All good, since I love bitter flavors. I can feel my salivary glands getting a bit active! SEE RECIPE »

Related: Hot, Melted Sandwiches
America's Best Breakfast Sandwiches
Best Sandwiches in the U.S.

Andrew Zimmern's Kitchen Adventures

Grilled Sardines with Mint and Almonds

Grilled Sardines with Mint and Almonds

Photo © Stephanie Meyer.

This dish has all the complex flavors of traditional North African cuisine, yet it’s surprisingly simple. If sardines aren’t available, try using any fresh fish. I prefer small fish: anything from 5 ounces to 2 pounds is perfect. I also make this recipe once a year with a whole wild salmon—I just triple the rub/sauce elements and cut deep slashes in the fish for holding the seasonings and to help it cook evenly. Look, the world would be a better place if we all ate small fish with the heads on once a month, so go buy some mackerel, sardines, mullet, rouget, small pompano, porgies, skate, you name it... and get your fish groove on. Last thought, this makes a great fish dish for Passover. From my lips to God’s ears. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

At-Home Sommelier

Mario Batali's Wine Picks

Jimmy Fallon and Mario Batali

Photo © Michael Turek

In F&W's April issue, guest editor Mario Batali teaches Jimmy Fallon how to make pasta, braise meat and stuff calzones. Here, the superchef recommends what wines to drink when the cooking is done.

2009 Contadi Castaldi
Franciacorta Rosé

Pair with: Mini Calzones, Crab Salad with Mint Oil
“I love not-too-pricey sparkling wines, especially in spring.”

2010 St. Michael-Eppan Lagrein
Pair with: Fettuccine with Spicy Sausage
“A juicy red for spicy pasta.”

2008 Au Bon Climat Nuits-Blanches au Bouge Chardonnay
Pair with: Osso Buco with Horseradish Gremolata (photo)
“I’m breaking all the rules here, pairing meat with white wine.”

2012 Giacomo Bologna Braida Brachetto D’Acqui
Pair with: Balsamic Strawberries
“A strawberry dessert makes me think berry-colored wine.”

Related: Mario Batali's Full Cooking Lesson
Behind-the-Scenes at Mario Batali Bootcamp with Jimmy Fallon
Mario Batali Recipes

Drink This Now

Irish Whiskey: Out of the Shot Glass, into the Cocktail

Irish whiskey cocktails: Mr. Brownstone

Mr. Brownstone © Carissa O'Connor

Approachable Irish whiskey is often served straight, but the smooth, lightly spicy spirit is also delicious in cocktails. “It tastes like butterscotch and toffee,” says Erick Castro, bartender at San Diego's new soda shop-style bar Polite Provisions. “I have a lot of friends who aren’t cocktail drinkers, but they’ll take a shot of Jameson without hesitation.” Castro loves to mix it in cocktails like Mr. Brownstone, a fizzy drink that combines Jameson, housemade cinnamon syrup and Angostura bitters and is charged overnight with CO2 then served on draft. The result is a lightly boozy, caramel-tinged cocktail served on the rocks with a star anise garnish. Here, more cocktails that highlight easy-drinking Irish whiskey.»

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Congratulations to Mei Lin, winner of Top Chef Season 12.

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