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Mouthing Off

By the Editors of Food & Wine Magazine

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cocktails

Mixologist Sam Ross on Attaboy, the Future of Cocktails and Pot Still Rum

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Sam Ross

Courtesy of Sam Ross

One of New York's storied modern speakeasies, Milk & Honey, is relocating from its Lower East Side location, but the original space hasn’t seen its last cocktail. After seven years at Sasha Petraske's low-key, referral-only legend, bartender Sam Ross hopes to open Attaboy there by the end of the summer with fellow alum Michael McIlroy. Even sooner on the horizon, Ross will launch an iPhone app next month called Bartender’s Choice, which lets users search recipes by primary spirit and preferred flavor profile. Here, Ross talks to F&W about his new bar, trends and the future of the industry. Plus, a recipe for Ross's new favorite drink...

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cooking

Meet Jacques Pepin in San Francisco

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Essential Pepin

Courtesy Houghton Mifflin Harcourt

Though you can see him whenever you please in how-to videos on foodandwine.com, it's not every day that you get to meet Jacques Pépin. Today, San Franciscans had that opportunity at Ominvore Books, where the French master chef chatted about his new book, Essential Pepin. Those seeking digital instruction at home can try his inventive Chicken Bouillabaisse, inspired by the tomatoey-fennel flavors of the traditional seafood stew, but filled with chicken, kielbasa and potatoes.

Related: More Recipes from Jacques Pépin
French Main Courses
Dishes from the French Masters

Kitchen Trash

Gene Simmons's Favorite Restaurants

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Gene Simmons of KISS displays his legendary tongue.

Courtesy of Rock & Brews

"Portions are important because I’m a man, and even though women have been lying to us since we crawled out of caves, size does count,” says Gene Simmons of KISS who has ventured into the restaurant business with his new Rock & Brews franchise.

Here, Gene Simmons reveals his favorite restaurants.

 

 

 

 

 

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cooking

Babbo’s First Lunch

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Chicken Thighs

© Lucy Schaeffer / Chicken Thighs

For the first time in its 14 years of existence, Mario Batali’s Babbo opened for lunch today. Dinnertime reservations are notoriously hard to secure at the New York restaurant, which, according the menu obtained by Eater, served Turkey Porchetta and Orecchiette with Stinging Nettles and Salami this afternoon, along with a $49 four-course prix fixe —$20 less than the cheapest tasting served in the evenings. While the new daytime hours will make it easier and more affordable to try Babbo, this recipe for crispy Chicken Thighs with Garlicky Crumbs and Snap Peas is the fastest and cheapest way to taste Batali's food. Anchovy fillets mixed into the bread crumbs adds a salty, complex flavor to the quick-cooking dish.

Related: More Great Dishes from Mario Batali
Great Grilled Chicken Recipes
Anchovy Recipes

Travel

L.A.'s Best Sushi

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N Naka Sushi

© Zen Sekizawa

Tony Maws of Craigie on Main, in Cambridge, Massachusetts, was last in L.A. as a kid. Now he wants to go back and eat sushi and sashimi around the city. See his picks >

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