© Con Poulos
Korean Sizzling Beef (pictured)
Mango-Glazed Turkey Breast
Tofu with Spicy Meat Sauce
Find more of the Best Healthy Recipes Ever here.
© Con Poulos
© Melanie Dunea
In February, New York City will get Jean-Georges Vongerichten's take on farm-to-table cuisine at ABC Kitchen, a roughly 150-seat café inside ABC Carpet & Home that will serve breakfast, lunch and dinner and fresh juices at a juice bar. Vongerichten is working with ABC CEO Paulette Cole on the design, sourcing as locally as possible; that includes plates from Bella Porcelain, made by Cole's childhood friend Jan Burtz. (There are a few exceptions: The bar is made out of a church altar from Mexico.) The menu is still in progress, but Vongerichten would like to source all ingredients from within 100 miles of the store. Dishes will be dead simple, Vongerichten promises—mostly ones he makes for his own family. "We want to do what Alice Waters did in the 1970s," he says. "Handwritten menus, changing daily, seasonal food." Chef de cuisine Dan Kluger won't churn his own butter, but he will make his own yogurt: They had a test batch in the oven when I stopped by yesterday. Pictures after the jump.
© Adam Erace
Green Aisle Grocery in Philadelphia.
At F&W lately, we’ve been talking about the reinvention of the general store. My favorite new example is Green Aisle Grocery in South Philadelphia, opened by Philadelphia Weekly restaurant critic Adam Erace and his brother Andrew. Are there cult favorites like Stumptown coffee, Anson Mills grits and DRY soda? Check. But the thimble-sized space also manages to stock locavore staples like pastured eggs, seasonal produce and grass-fed milk (including raw milk—for the cats, of course). And cocktail hounds will love the Fee Brothers bitters and Q Tonic water. (Sadly, only state-controlled stores are allowed to sell liquor in Pennsylvania.) Perhaps the most exciting items for sale are the prepared foods from Philadelphia restaurants—Zahav chef Michael Solomonov’s hummus, Pierre Calmel’s pumpkin bread from the white-hot Bibou, and the seasonal mostarde from James's Jim Burke (an F&W Best New Chef2008). If you’re not quite local (and gosh, I wish I were), you can order products by e-mailing the Erace brothers at firstname.lastname@example.org.
One of these things is not like the others: sports hero, fashion icon, glitterati mainstay, culinary student.
David Beckham, one of the world’s most recognizable athletes, seems increasingly set on mastering all things gastronomic. Since launching his healthy food line from GO3 back in 2008, Beckham has shuttled between Major League Soccer’s Los Angeles Galaxy and AC Milan, and it seems his most recent spell in Milan has inspired Beckham to enroll in a 120-hour cooking class concentrating on the finer points of Italian cuisine (as Eater reported yesterday from The Daily Mirror). While Beckham already mastered fresh pasta, ragù and carbonara, he has stated that the ever-tricky risotto looms. To help him avoid embarrassment in the kitchen classroom, we suggest a recipe from a pro: a version of the classic Milanese Risotto from F&W's Grace Parisi.