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Mouthing Off

By the Editors of Food & Wine Magazine

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Watch Michel Bras in 'Step Up to The Plate'

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French chef Michel Bras's signature dish is called gargouillou.

Courtesy of The Cinema Guild.

Step Up to the Plate, is the second film to follow French master chef Michel Bras and documents the chef's bequest of his Michelin three-star restaurant in Laguiole to his son Sébastien in 2010. See an F&W exclusive clip of the movie here>

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Trendspotting

3 Southeast Asian Restaurants to Try Now

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Chef Grace Nguyen of Asian Box, Palo Alto

© GoodEye Photography

Southeast Asian cuisine is inspiring some of the coolest new restaurants in the U.S. Here are some places to try now. Read more >

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Grace in the Kitchen

Semifreddo: Low-Tech Ice Cream

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Lemon-Honey Semifreddo // © Hallie Burton

This restaurant-inspired frozen mousse is an easy-to-make alternative to ice cream. / © Hallie Burton

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 remember thinking how fancy those soft, cakey lady fingers were. My mom would have them in the freezer waiting to be put to good use: Zuppa Inglese (English Trifle, Italian style), cheesecake edges, ice cream bombes…yum! I've put them inside a very light and lemony frozen dessert called semifreddo, which is easier and more elegant than ice cream because it's served in slices. You see the lovely cross-sections—like an inside-out ice cream cake. SEE RECIPE »

Related: More Frozen Desserts
Recipes with Honey
Italian-American Classics

Wine Wednesday

Sauvignon Blanc Cheat Sheet

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Courtesy of Franciscan Estate Napa Valley

Courtesy of Franciscan Estate Napa Valley

Ah, Sauvignon Blanc. It’s zesty, it’s crisp, it’s loaded with citrusy zing, it whets the appetite and it tastes great served cold on a hot day. And, once in a while, it smells like a green pepper exploded in your glass. More on why Sauvignon Blancs sometimes have a cat-pee aroma and great bottles of it under $20. »

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Grace in the Kitchen

Chicken Satay on a Bun

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Chicken Burgers with Spicy Peanut Sauce // © David De Vleeschauwer

Chicken satay gets turned into a fast, weeknight meal-ready burger with spicy Thai peanut sauce. / © David De Vleeschauwer

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.

Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves. SEE RECIPE »

Related: More 30-Minute Burgers
Fast and Easy Chicken Recipes
The Best Burgers in the U.S.

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