My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Restaurants

F&W Exclusive Preview: Roy Choi’s Sunny Spot

default-image

© Eric Shin
Sunny Spot's Sweet & Salty Plantain Addictions

What can possibly beat a sweet trip to the Caribbean? Well, this: chef Roy Choi’s version of the Caribbean. The creator of L.A.’s life-changing Kogi Korean BBQ taco trucks (and F&W Best New Chef 2010) is opening Sunny Spot on November 18 in Venice, California. “At Sunny Spot, you’re going to feel like you just washed up on your beach," says Choi. “If I was on my beach in Jamaica, this is what I’d be making.” Five more reasons to get psyched, direct from Choi:
 
1.     Sweet and salty plantain addictions. “As soon as this dish hits the table, I want everyone to grab it and eat it and then it's gone. And then say, 'Get me two more plates, these are freaking delicious.' I'm tossing overripe plantain spears with cane and pulverized palm sugars, then fry them until they’re almost black. Before you eat them, I’m going to toss them again, with sugar, salt and lime.”
2.     Fish bone stew. “The fishmonger is giving us everything that everyone else is throwing away. We use halibut bones, collars, different heads, from salmon to mackerels and snappers, rock cods. Fish bone stew—it's like a white cioppino.”
3.     Sugarcane fried pig’s feet. “I’m cooking with a lot of pig’s feet, also with a lot of jowls. It's not just head to tail, I’m using whole animals. I’ve got whole goats going on here.”
4.     Gold plates and goblets. “It’s not trying to be Pirates of the Caribbean, but everything is gold. And all the cups are goblets.”
5.     Great music going on. “If I was going to a house party right now in Kingston, what would I hear? That’s what we’re listening to at this restaurant.”

Cooking

Roast Chicken a la Grant Achatz

default-image

Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Grant Achatz's Roast Chicken.

© John Kernick
Grant Achatz's Roast Chicken.

Chicago's 2012 Michelin Guide officially dropped today, leaving Alinea's Grant Achatz as the city's sole chef to hold a coveted three stars. While Achatz prepares mind-bogglingly creative tasting menus at his flagship, he is like his mentor Thomas Keller when it comes to comfort food. Achatz especially loves roast chicken, and Food & Wine has his recipe: In addition to rubbing a garlicky herb butter under the skin, he stuffs his roast chicken with more garlic, herbs and lemon.

Related: Roast Chicken Recipes
Thanksgiving Side Dishes

Cooking

Food & Wine’s First Virtual Thanksgiving

default-image
Michael Symon's Thanksgiving Gratin

© Con Poulos
Michael Symon's Thanksgiving Gratin

We’re excited to bring one of our favorite new Thanksgiving recipes to a virtual potluck hosted by the Food Network today. In F&W’s November issue, Iron Chef Michael Symon created a heartland Thanksgiving menu that included this staff-favorite side: Michael Symon's Swiss Chard and Leek Gratin. The make-ahead dish combines both Gruyère and Parmigiano-Reggiano in a doubly cheesy topping that becomes crisp and beautifully browned in the oven. Food Network reached out to a range of fantastic food sites to share recipe links, and you can check out the full menu for The Communal Table: Thanksgiving Edition below.

The Communal Table: Thanksgiving Edition

Cocktails, Appetizers, Salads and Breads:

Liquor.com: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly Cut-Outs
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons

Mains:

FN Dish: Alton Brown's Good Eats Roast Turkey
Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust

Sides:

Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport's Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes
Oprah.com: David Chang's Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
Saveur: Green Beans and Tomatoes
Diner's Journal: Fiery Sweet Potatoes
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese
Food.com: Make-Ahead Mashed Potatoes
Food & Wine: Michael Symon's Swiss Chard and Leek Gratin
All You: Sweet Potato Bake

Desserts:

The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Cooking Channel: Apple Bread Pudding
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live: Pumpkin Coconut Panna Cotta
Melissa Clark: Sweet Potato Ginger Custard Pie
MyRecipes.com: White Chocolate Cheesecake With Cranberry Currant Compote

Plus: Food & Wine's Thanksgiving Recipes

Restaurants

Pete Wells’s Top 10 Reasons That New York is the Place to Eat

default-image

Illustration from a Pete Wells column.

© Einat Peled
Illustration from a Pete Wells column.

Congratulations to food writer Pete Wells, who will become Dining Critic for the New York Times effective in January. Wells became the Times Dining Editor in 2006, but before that he was a regular columnist for Food & Wine. Wells covered topics ranging from restaurant previews to “Raising a Baby with a Four-Star Palate,” but if you're trying to get to know his tastes, the most insightful piece might just be one of the oldest.

In 1999, Wells wrote a top 10 list about how New York had become the place to eat. At the time, reasons included a renovated Grand Central Terminal: “Before its eye-opening restoration, Grand Central was a bit like your grandmother: you knew she was a lovely lady, but she didn't exactly leave you weak in the knees,” he wrote. Wells’s first point also illustrates some serious foresight: “Remember when New York had hatcheck girls and double-decker buses? Neither do I. But dust off your grandfather's fedora, because those days are back.” After more than a decade, references to old New York still abound. Find more choice quotes from Wells's F&W articles below, including a comparison of Tom Colicchio to Lucille Ball.

The World’s Best Chocolate (2006): “Amedei sits just outside Pontedera, where they build those stylish Vespa scooters that make even old Italians look young.”

Four-Star Baby Food (2005): “When I tell people my wife and I make all the food we give to our eight-month-old son, they look at me like I've just said we personally tan the leather for our shoes.”

Pork Futures (2004): “Pork kept America well fed when we were still a country of farmers, and suffered as we became a nation of supermarket shoppers. But all signs point toward a major renaissance.”

Restaurant Preview (2000): “Tom Colicchio, a 1991 F&W Best New Chef, has long wanted his own restaurant, but his partner, Danny Meyer, didn't want to let him go. So they struck a compromise: Colicchio will keep cooking at Gramercy Tavern, but he'll also oversee the kitchen at his new place, Craft. It's conveniently located back to back with Gramercy, so that he can run out the kitchen door of one place, across an alley and in through the door of the other. Insiders are betting Colicchio is serious enough about his food to keep this routine from turning into an I Love Lucy episode."

Restaurant News (2000): “There are a lot of pretty, young restaurants out there looking to catch the eye of the fickle diner. So, like a rich man's wife who's hoping not to become a rich man's first wife, establishments of a certain age are splurging on face-lifts and new wardrobes.”

Related: More from Pete Wells's Always Hungry Column
Recipes from Pete Wells

Recipes

Keep “Aliens” Out of Your Fridge by Making Antipasto Chicken Salad

default-image

Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Antipasto Chicken Salad

© Con Poulos
Antipasto Chicken Salad

A woman in Russia has been keeping what she believes to be a small, deceased alien in her refrigerator for the past two years, according to the Daily Mail. Though no one seems to have tested the bizarre formation, Gizmodo hypothesizes that the "alien" is probably just an old, rotting vegetable. To protect your own kitchen from unidentified refrigerated objects, take a moment to honor National Clean Out Your Fridge Day today. Any leftover chicken, vegetables, salami and cheese can be thrown together to make this supersimple and delicious Antipasto Chicken Salad.

Related: Fantastic Chicken Salads
Antipasti Recipes
Amazing Italian Salads

Plus: F&W's Ultimate Thanksgiving Guide

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.