Don't you think low-dosage Champagnes are better with food? The high acid levels in Champagne have traditionally been balanced by adding a little sugar, known as the dosage (pronounced dough-SAAJ) right before the cork goes in the bottle. Read more >
There are plenty of ways to get a jump on Thanksgiving cooking. This classic sausage-and-bread stuffing can be assembled today, refrigerated overnight and then baked until the top is brown and crispy right before serving. Here, 20 dishes to make today.
I haven’t yet braved the lines at Manhattan’s new 24/7 Empire Biscuit (whose tagline is ‘Breakfast, Lunch, Dinner, Drunk’). But that doesn’t mean that I don’t love biscuits, especially when they’re super flaky and rich and made by someone who is not afraid to throw some good fried chicken on top of one. Which is why I’m already psyched for the upcoming Buttered Biscuit opening in January in Chicago’s awesomely kitschy Ohio House Motel. Heisler Hospitality is designing the place; their dream is a ‘farm-to-table waffle house.’ Meanwhile, the menu will feature any number of bacon, sausage, eggs and gravy-on-biscuit combos, plus that fried chicken biscuit sandwich I’m thinking about. On the more experimental side, there is a breakfast salad in the works with bacon, eggs, hot sauce dressing and biscuit croutons, as well as sweet biscuits like sweet potato and marshmallow. The house condiment: sweet-and-spicy Louisiana honey.
Anyone who cooks would love receiving a gift subscription to Besh Box. Each monthly package contains an impressive selection of seasonal ingredients, cooking tools, recipes and other great items curated by star New Orleans chef John Besh (an F&W Best New Chefs All-Star). The contents of each box is a surprise, but F&W can confirm that the December haul includes two beautifully-made tools that will be useful for holiday baking and a full pound of very good organic pecans from Louisiana's Inglewood farm. Subscribe at beshbox.com for a single month ($55) or up to a whole year ($660).
You don't have to cook everything from scratch this Thanksgiving. There are amazing restaurants, shops and markets that are here to help with everything from ready-made sides like the pumpkin risotto cakes from Goddess and Grocer in Chicago to the brined roast turkeys at Ted's Butcherblock in Charleston, SC, which come with expert reheating instructions.
New Slideshow: Best Thanksgiving Assists
Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking. Here, what they’ve enjoyed this past week. Read more >
Recently, news broke that made-in-China dog jerky treats had killed about 600 pets (mostly dogs, along with almost a dozen cats) and made thousands more ill. Poor guys. The FDA's veterinary medicine chief, Dr. Bernadette Dunham, called it "One of the most elusive and mysterious outbreaks we've encountered."
I hate that headline. I love my two cats, Lily Gorilla and Coco, who, I'm afraid, are pretty spoiled. (They occasionally score leftovers from the Food & Wine Test Kitchen and from restaurants around New York City.) Still, there are some lengths I'm not ready to go to, like paying $1,000 for treats. Here are some of the more extravagant things people are doing for their pets. And before my cats start feeling left out, I'll note that they're all geared toward dogs. Read more >
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.