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Mouthing Off

By the Editors of Food & Wine Magazine

Andrew Zimmern's Kitchen Adventures

Mom's Best Gazpacho

Andrew Zimmern’s Gazpacho

© Stephanie Meyer

I adore cold soups. When I was young, my mother started her first vegetable garden just so she could make this dish, and she grew everything it required. I was impressed. So were our friends. My mom’s gazpacho was one of those recipes that everyone requested. It’s crucial to refrigerate the gazpacho for several hours before serving—not only does it need to chill, but you also need to let the flavors come together. Read more >

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Test Kitchen Tease

Snack-Perfect Tarte Flambée


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

Tarte Flambée

Justin Chapple

Occasionally in the F&W Test Kitchen we revisit recipes because they need some tweaking, but more often we revisit recipes just because they’re delicious and we’re hungry. This week we were craving this snack-perfect version of tarte flambée from Vermont bakery Vergennes Laundry. It’s much lighter than classic recipes, which traditionally include bacon, and highlights simple, earthy flavors like potato and thyme. Vergennes Laundry uses house-made sourdough for the crust, but we simplified things and used bakery-bought dough. The crust is spread with luscious crème fraiche and topped with ultra-thin slices of red potato, thyme, lemon zest, coarse salt and freshly ground pepper. It takes only minutes on a scorching hot pizza stone for the tarte to become perfectly crisp and even less time to chow it down. This recipe will debut in the coming months, but for now, try this equally delicious Two-Potato Flatbread with Olives and Feta.

Related: Easy Pizza Recipes

Vergennes Laundry's Perfect Tarts and Desserts


Grace in the Kitchen

A Perfectly Italian Burger

Caprese Burgers / © Ryan Liebe

In this play on a caprese salad, Grace Parisi kneads basil pesto into ground beef before grilling. / © Ryan Liebe

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.

Burgers are great, pesto is great, tomatoes are great, and mozzarella is great. So, it stands to reason that if you cram them all together, the result would also be great. And it is! My favorite light summer meal is a caprese salad—one thing both of my kids make really well. This version on a bun with meat and pesto is not as light, but it's super-summery and quite delicious! And a great way to use up lots of abundant basil. SEE RECIPE »

Related: More 30-Minute Burger Recipes
Dishes with Pesto
Best Burgers in the U.S.

Pop Culture

New Travel Channel Host Reveals America's Meat Meccas

Courtesy of Travel Channel


A lifelong meat lover reared on his grandfather's cattle ranch, L.A.-based KIIS FM DJ Chuey Martinez will scour the country for the best beef ribs, bison steaks, fried chicken necks and more on his new Travel Channel show. Read more >

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Grace in the Kitchen

Ice Cream Without the Guilt

Nectarine-Buttermilk Pops / © Con Poulos

These refreshing nectarine-buttermilk pops are not only gorgeous, they're also refreshing and low in fat. // © Con Poulos

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.

When it's hot, it's just too easy to polish off a pint of ice cream. Several thousand calories later, it's no wonder why I'm spilling out of my bathing suit. Here are three reasons why these popsicles are better for you than Häagen-Dazs. One, immediate portion control—it's a single pop; two, they're only about 100 calories, way less than half a serving of ice cream; and three, since buttermilk is very low in fat, each pop has less than 1/2 gram of it. SEE RECIPE »

Related: More Frozen Desserts
Fruit Desserts
Best Popsicles in the U.S.

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