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By the Editors of Food & Wine Magazine

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Restaurants

Early Look: DC's Little Serow from Chef Johnny Monis

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© Nigel Parry
Johnny Monis has a new restaurant: Little Serow.

There are some days I really wish I lived in Washington, DC; for instance, while I impatiently wait for Georgetown Cupcakes to open in Manhattan. Or when I hear about a new restaurant from F&W Best New Chef 2007 Johnny Monis, from F&W's superb DC correspondent, Amanda McClements of Metrocurean.com. Here's McClements' first look:

Fans of Johnny Monis's cooking, myself included, have wondered if the intensely focused chef would ever branch out from his kitchen at the tiny Komi near Dupont Circle. About eight years to the day since he opened Komi, Monis quietly unveiled his latest project, Little Serow.

Distance-wise, he didn't go far—the new restaurant occupies the basement of the brick rowhouse right next to Komi—but cooking-wise, the two restaurants are worlds apart.

Komi strongly reflects Monis's Greek heritage, but the casual new spot is devoted to the spicy, sour flavors of northeastern Thailand's Isaan cuisine. His set menu of communal dishes is $45 for walk-ins only. At a recent meal, I had delicious pork skin, still crackling from the fryer, with nam prik num (green chile) sauce, plus spicy cucumber salad with dried shrimp and lemongrass-flavored pork sausage.

Why Isaan cooking? "Isaan food has a flavor profile that I love eating on my days off, and it's what I've been cooking for staff meal and behind the scenes for years," Monis says. He has another connection to the region: He got married to his wife, Anne, on a trip there earlier this year.  (Little Serow: 1511 17th St. NW, Washington, DC)

Cooking

Prep Thanksgiving Questions for Live Chat

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Moroccan Roasted Chicken Recipe

© Lucy Schaeffer
Moroccan Roasted Chicken

Food & Wine’s Senior Recipe Developer, Grace Parisi, returns for part two of her live Thanksgiving chat series tomorrow, Tuesday November 8, at 2 p.m. ET on Facebook. Taking over our fan page, Parisi will answer all holiday questions on topics ranging from fast appetizers and showstopping sides to what you should be making ahead of time, starting now. For a roasting warm-up tonight, Parisi's Moroccan Roasted Chicken, rubbed with paprika, coriander and cinnamon, among other spices, makes a fantastic fall meal.

Related: Thanksgiving Recipes
Thanksgiving Appetizers
Thanksgiving Side Dishes
Thanksgiving Desserts

Recipes

Towering Layer Cake for the Weekend

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Layer Cakes from Seattle's Dahlia Bakery

© Grace Parisi
Layer Cakes from Seattle's Dahlia Bakery

This week in the Test Kitchen, Food & Wine’s Senior Recipe Developer Grace Parisi tested two unparalleled layer cakes from Seattle’s Dahlia Bakery. Dahlia fills its decadent chocolate cake (top right) with an irresistible bittersweet chocolate mousse and frosts the cake with a creamy hazelnut buttercream. Brown butter yellow cake (far left) provided a rich canvas for white chocolate mousse filling—spiked with a delicate amount of orange liqueur—and bittersweet chocolate frosting. These recipes will be published early next year, but this weekend, you can practice your baking skills on this super-delicious old-fashioned chocolate layer cake from Test Kitchen Supervisor Marcia Kiesel.

Related: Layer Cake Recipes

Thanksgiving Desserts

Thanksgiving Pies and Tarts

Recipes

Carbo-Load with Chicken Pasta to Honor the NYC Marathon

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

Pasta Shells with Chicken

© Melanie Acevedo
Pasta Shells with Chicken

This Sunday, thousands of ambitious athletes will participate in the NYC Marathon. The days before running what will be a chilly 26.2 miles, marathoners often prepare by carbo-loading with a hearty pasta meal that provides muscles with energy stores of glycogen. For endurance runners this weekend, this fast, one-dish recipe for Pasta Shells with Chicken and Brussels Sprouts offers carbs and protein, a combination that will also appeal to sympathy-hungry supporters.

Related: Joe Bastianich's Energizing Italian Recipes
F&W's Tips and Recipes for Pasta
More Fast and Tasty Pasta Recipes

Plus: F&W's Ultimate Thanksgiving Guide

Restaurants

Chicago’s Grooviest Market: Dose

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© Nathan Michael
Chicago's Dose Market in Action.

In New York City, we’re spoiled rotten with the growing number of great food and fashion markets (yay for Brooklyn Flea and New Amsterdam Markets!).  Now Chicago has upped its game with its own very compelling, once-a-month Dose market. Dose’s co-founder Emily Fiffer previews the November 6 market with details that make me want to get on a plane to O’Hare right now.

Since Dose Market’s June inception, the once-a-month pop-up market has served as a platform for local chefs and artisans to launch products—often in unexpected ways. In July, chef Grant Achatz created a cocktail for Dose inspired by his Thai menu at Next; in August, Mindy Segal hawked a table full of pastries to preview her new bakery concept; and in September, Urban Belly’s Bill Kim launched his line of Seoul Sauce alongside his signature dumplings.

Similarly, the November 6 market has a lot going on. Doughnut Vault (which has crowds around the walkup window), will debut six new flavors, including lemon–poppy seed and chestnut. Zingerman’s is trekking down from Ann Arbor with domestic cheeses and pantry items. NoMI Kitchen pastry chef Meg Galus will offer her inimitable brown sugar streusel muffins (NoMI Spa will even be there, too, with seasonal mini spa treatments). Artisan noodle-maker Pasta Puttana is creating a special Dose pasta (hint: Quarter Circle Seven Ranch is collaborating on the meat sauce). And Bittercube will pour complimentary Templeton Rye cocktails.

Plus, more than two dozen fashion and design vendors will be on hand.  

Dose Market: takes place one Sunday a month at the River East Art Center, 435 E. Illinois St., at McClurg Ct. Tickets are $8 in advance here and $10 at the door. Check dosemarket.com for details.

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