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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Memories of South Fork and Cioppino with Mussels

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Cioppino with Mussels

© Stephanie Meyer

As a young boy growing up in New York City, we would spend our summers on the South Fork of Long Island. My dad would take me down to the beach at low tide, we would walk a mile down to the jetties and he would lower me by my ankles into the crevices between the massive boulders to grab at huge ropes of mussels. We would crab on Georgica pond for fun, pull clams out of Gardiners Bay, fish for porgies and snappers and make up any deficits for our Saturday dinners at the local seafood store. I thought we were foraging, but now that I am a dad, I realize this was my pop’s way of staying sane on rainy days with a seven-year-old to look after. We would haul our treasure home and my mother would make a superb summer fish stew out of whatever we brought in the door. My mom was as brilliant a cook as my dad is. She passed away a few months ago, and I am recooking my way through her recipe bin. My mother went to college at Mills, in San Francisco, and she roomed with Trader Vic Bergeron’s daughter. Vic taught them to cook late at night in the kitchen of the original outpost of the international Polynesian restaurant concept that still bears his name. Vic loved to eat, according to my mom, and while pupu platters were more his thing when it came to selling food, he loved the cuisine of northern California and made sure my mom knew how to make a simple cioppino before she graduated.

This easy and simple tomato-and-wine-spiked seafood stew is a Bay Area staple. Cioppino was supposedly created in the late 19th century by Portuguese and Italian fishermen who settled in the region from Genoa, Italy. Like all these types of dishes, it was first made on the boats while the men were out at sea and then found its way into the Italian restaurants that exploded on the scene in San Francisco. The name comes from ciuppin, a Ligurian word meaning “to chop” or “chopped,” which described a fisherman’s chore of chopping up scraps and bits of the day’s catch that weren’t sellable.

This recipe has been in my family since the early ’50s in one way or another and I love it. Serve it with plenty of toasts made from sourdough boule and a large, bracing green salad.

Go to Recipe: Cioppino with Mussels

See More of Andrew Zimmern’s Kitchen Adventures

The Week in Food

The Greatest Thing Before Sliced Bread

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Potpie Topped with Sliced Bread

Potpie Topped with Sliced Bread; © Stephanie Foley

Sliced bread is such an American standard that it's easy to forget that the boon to quick sandwiches and buttery morning toast is a 20th century luxury. Inventor Otto Frederick Rohwedder spent more than a decade perfecting the prototype for a machine that could both slice bread and wrap it to prevent staleness. Missouri’s Chillicothe Baking Company snagged his revolutionary design, and sold the first loaf of mechanically sliced bread on July 7, 1928.

Today, packaged bread remains a go-to kitchen shortcut. F&W's Grace Parisi even uses it to replace labor-intensive pastry crust in her fast Skillet Chicken-and-Mushroom Potpie, topped with slices of buttered white bread that become beautifully browned in the oven.


Follow Jasmin on Twitter @jasminsun.

Related: F&W’s Ultimate Bread Guide
Delicious Sandwiches
Best Grilled Cheese in the U.S.

Chicken Dance

Paul Bocuse’s Fast and Healthy Chicken

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Chicken in Vinegar Sauce

© Tina Rupp / Chicken in Vinegar

Trading in one legendary epicurean inspiration for another, the Culinary Institute of America in Hyde Park, NY will replace its Escoffier Restaurant with one named after French master chef Paul Bocuse. According to the Poughkeepsie Journal, the new restaurant will open next year. The old student-staffed project worked from August Escoffier’s authoritative resource Le Guide Culinaire, while the new will reflect Bocuse’s lighter cooking style. In keeping with his legacy, this fast Bocuse recipe for Chicken in Vinegar Sauce uses fresh tomatoes and mild vinegar for flavor in a traditionally ultra buttery French classic.

Related: Recipes from the French Masters
Healthy French Recipes
Fast Chicken Dishes

Drink This Now

Delicious Cocktails Made with Grilled, Caramelized Fruits

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Grilled Pineapple Cocktail

Courtesy of The Ritz Carlton Naples Grill

Cocktails are never far from the grill in summer. But now, bartenders are closing the gap, grilling fruit to incorporate rich, caramelized flavors into their drinks.

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Chicken Dance

Presidential Fried Chicken

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Fried Chicken

© Tina Rupp / Fried Chicken

In preparation for Independence Day, The Awl presents every president's favorite comfort foods as gathered from historical accounts, birthday dinner menus and recipe cards written by first ladies. While the list certainly shows changes in American taste—George Washington was a fan of sliced tongue while Barack Obama favors nachos—there's one dish that persists through the years: fried chicken (though squirrel was also popular through the late 1800s). It's listed as a preference of 5th president James Monroe, 26th Theodore Roosevelt and 33rd Harry Truman. This Super-Crispy Fried Chicken is brined overnight for incredibly juicy meat that makes a comforting meal in any house, white or otherwise.

Related: Best Fried Chicken in the U.S.
Presidential Indulgences
Fried Chicken Recipes

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