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Mouthing Off

By the Editors of Food & Wine Magazine

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Wine Wednesday

Bring on the Muscadet

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Courtesy of Domaine de la Pépière

Courtesy of Domaine de la Pépière

Ah, France. As was reported in the international press, France’s incoming president, François Hollande, is trimming back some of the bling-bling excesses of his model-marrying, Patek Philippe–wearing predecessor. Aside from brutal austerity measures like junior ministers being deprived of their bodyguards (imagine how terrifying this must make the day-to-day existence of the French Food Processing Industry junior minister, for instance), Hollande has apparently replaced Champagne with Muscadet at most official events. Sacre bleu! Madness! But actually I kind of like the idea, because I love Muscadet. »

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Chefs

First Look: Danny Bowien's Le Fooding Menu

Grace in the Kitchen

Roasted Tomatoes: Better than Canned

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Oven-Dried Tomatoes // © Petrina Tinslay

Hours of cooking help these tomatoes develop concentrated, sun-dried flavor while retaining the juiciness of ones that are fresh-off-the-vine. / © Petrina Tinslay

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.

I remember the first time I tested a recipe for oven-dried tomatoes—it was eye-opening and (I thought) completely original, until I learned that my little Italian grandmother had been doing it for decades. There's really no mystery. You apply gentle heat to ripe tomatoes to remove some of the moisture and concentrate the flavors and then preserve them in oil for use in the winter. Canned tomatoes don't hold a candle to these silky, plump and intensely flavored filetti di pomodoro. SEE RECIPE »

Grace in the Kitchen

A Relish to Savor

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Corn Relish with Roasted Peppers // © Petrina Tinslay

This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings found in jarred versions. / © Petrina Tinslay

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.

Grabbing the end-of-the-season corn at the farmers' market can be more dangerous than opening day at the Barneys Warehouse sale. Thankfully, I'm an extremely early riser, so I miss all the hung-over hipsters and brunch-bound Park Slope parents and can leave with a sackful (yeah, yeah, a reusable grocery bag) to turn into this yummy relish that I can enjoy well past the last stragglers have been picked. SEE RECIPE »

Related: More Corn Recipes
Condiment Recipes
Make-Ahead Summer Dishes

Grace in the Kitchen

Chow Time

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Sausages with Grilled-Onion Chowchow // © Tina Rupp

Studded with charred and crunchy onions, this chowchow has a smoky flavor that's delicious with grilled sausage. / © Tina Rupp

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.

I am all about the condiment! It is the difference between a perpetually kid-friendly meal (boring) and something adults can relish (ha—pun!) too. Sure, everyone at my table likes sausages, but would my little one eat a spicy, mustardy sauce with them? Probably not. I'm totally willing to compromise at my dinner table, but not at the expense of my own taste buds. Simple protein plus complex condiment(s) equals stress-reduced mommy. SEE RECIPE »

Related: More Delicious Sausage Recipes
Quick Grilling Recipes
F&W's Favorite Grilling Recipes

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