Starting today, F&W is hosting our first ever Cookie Week. Some of our favorite bloggers will share holiday recipes for a virtual cookie swap, our Test Kitchen virtuosos are here to help solve common baking mistakes and we'll post lots of beautiful cookies in our Instagram feed. Tag your photos with #FWCookie for a chance to be featured on our site. Plus: Pin your favorites from our Christmas Cookies board and other holiday sets on Pinterest.
If F&W editors are great at one thing, it's eating. They're also vigilant about documenting their meals at the country's best restaurants, in the F&W Test Kitchen and at home. Here, some highlights of what F&W editors have been cooking and eating over the past week. Read more >
Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.
The Chef: Eric Banh
The Book: Mastering the Art of French Cooking by Julia Child, 1961
“I remember watching Julia Child’s cooking show in the early ‘80s when I first arrived here from Vietnam,” Banh says. “She was such a warm, nice human being. Now when I read her cookbook, I can picture her talking and hear her voice. And I learned a lot from the technique. For instance, there’s one dish that the Vietnamese do that I totally disagree with: pork shoulder cooked in coconut juice and fish sauce with literally no searing whatsoever. In Vietnam we don’t have ovens, so braising is not familiar to us. I learned to braise in the French technique, and the results are substantially better. Either you should cook something really fast or really slow. In between is a disaster."
Sweet potatoes are ubiquitous around the holidays, but there are good reasons—beyond the fact that they're delicious—to make them a year-round staple. Because they contain tons of vitamins A and C and have anti-inflammatory properties, sweet potatoes can add a nutrient boost to all kinds of foods, from crispy hot latkes to cool panna cotta. Here, 15 smart ways to use them. Read more >
My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-'70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. Finally, I decided to create a recipe for it myself and I think you will love its textural surprise. Read more >
Four years ago, F&W sent David Chang (then an F&W Best New Chef 2006, today a BNC All-Star) into a kitchen stocked with Thanksgiving leftovers. He emerged with a lineup of ultra-genius recipes that repurposed seemingly-uninspiring ingredients like cold potatoes and green beans into crispy, flavorful dishes like mashed-potato spring rolls. He even drafted Momofuku pastry chef Christina Tosi to incorporate leftovers into two stunning desserts. Here are the innovative recipes.
Filled with breathtaking photography, these books reflect the ambitious, evocative work of world-famous chef-philosophers. Read more >
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read more »