The recipe for the country loaf at Tartine Bakery has barely changed since Chad Robertson first opened the bakery in 2002. Since then he has only tweaked one thing: the flour. “I’m using a little bit higher-extraction flour than I was before,” Robertson says. “Higher extraction means a higher percentage of the grain. We originally used a blend of white and whole-grain flours, but I’m excited about this type 85 flour. At about 85 percent extraction, it’s the best of both worlds: more whole-grain flavor, without so much bran to weigh it down.” Here, Robertson shares his simple method to make an exquisite loaf of bread.
For her blog, Flourishing Foodie, Heather Hands balances her healthy side (she’s a registered dietician) with her love of cake. Read more »
This is a great time of year to get to know kohlrabi, a delicious, versatile and usually neglected vegetable that’s popular throughout northern Europe and southern India. It’s definitely one of the stranger-looking members of the now über-popular brassica family (which includes broccoli, cabbage, kale, collards, cauliflower and brussels sprouts), with a large, bulbous root and protruding long-stemmed leaves. Read more >
From dogs to cats to giant tuna fish, animals love Food & Wine. Here, great shots of the adorable pets of both F&W editors and fans showing their appreciation for the magazine—one English bulldog named Moses literally can't stop drooling over the November cover. Tag your pictures of your pets enjoying Food & Wine with the hashtag #FWPets for a chance to be featured on the website!
New Slideshow: Food & Wine Pets
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: Sonja Finn
The Book: The Savory Way by Deborah Madison, 1990
“I love the way Deborah Madison writes about food, and the ingredient combinations she comes up with,” says Finn. “I love this book in particular because it’s full of these little treats that you might make just for yourself. There’s a recipe in there for a nasturtium sandwich—just good bread, a little bit of butter and some nasturtiums—which is so precious.”
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>>
Minneapolis photographer Josh Haroldson credits his mother for planting the seeds of his adventurous instinct. "Growing up, she really tried to teach me to appreciate interesting places, moments and experiences," he says. "So when we'd visit somewhere like the North Shore of Lake Superior, we'd always be looking to see what was 'just up the trail' or we'd end up on a cliff and just sit and try to take in what it felt like to be there." When Haroldson brought his first camera on a European backpacking trip in college, he realized he had a knack for capturing those moments (and taking photos became "a great excuse to seek out unexpected adventures"). Haroldson's beautiful, contemplative shots can be seen on his fantastic Tumblr and Instagram feeds, as well as here in F&W's Minneapolis Photo Tour. Click through and then read on for Haroldson's favorite Minneapolis deli, his go-to bakery and the best way for a visitor to explore the city.
Favorite Minneapolis deli. Kramarczuk's. Their handmade sausages have been a staple in our family since just about when they opened in 1954. You can put together an awesome haul of fresh baked rye bread and smoked Ukrainian sausage that makes for a great picnic by the riverfront or at one of the breweries nearby.
Go-to Minneapolis bakery. Salty Tart in the Midtown Global Market.
Favorite Minneapolis bar. Marvel bar. They have a cocktail with aquavit and pickle juice that kind of tastes like a distillation of fishing in the north woods to me.
Best Minneapolis boutique hotel. Le Méridien Chambers Minneapolis.
Best activity for a visitor. Pick an area or two of Minneapolis you want to explore and then rent a bike from one of the many Nice Ride bike kiosks located all over the city. There are so many dedicated trails and bike lanes, especially around the Chain of Lakes, that you can cover a lot ground without having to deal with a lot of traffic.
Favorite Minneapolis shop. Askov Finlayson for menswear. Along with their own line of goods, I love that you can find so many things that are made in Minnesota like Red Wing Heritage boots and Frost River canvas bags.
Ultimate Minneapolis souvenir. A picture with Prince and if you know how to get one, let me know!
How to frame a shot. Always think about why you're taking the picture you're taking. So often people will just mindlessly point the camera at something or take 10 different pictures of the same thing hoping to get one good shot. Instead, always be aware of the reasons why you're enjoying a moment or a meal and try to add that into your composition.
It's the morning after Thanksgiving, and you have a fridge full of leftovers. Should you make the obligatory next-day turkey sandwich? Whip up some cranberry French toast? Binge on pie? Order Chinese? Here, a handy flow-chart for navigating the day's toughest decisions, plus recipes to make the most of leftover turkey, sweet potatoes and more.
Pie is an obvious—and delicious—use for apples, but there are so many other things to make with this versatile fruit. Here are tips for preparing dumplings, a savory soup and more exceptional apple dishes. Read more >