I didn't intend to steal my family's favorite new recipe. But I was editing an essay by Perri Klass
about how the Thai noodle soup khao soi
became a family recipe for her. The piece made the dish sound so delicious, I innocently asked her for the recipe, which she had adapted slightly from the 1976 cookbook Noodles Galore by Merry White
. (I wasn't the only one whose mouth was watering reading the piece; several readers asked for the recipe, too.) I tinkered with Perri's version—I made it soupier by doing one-and-a-half times most of the ingredients for the broth—and have now cooked it at least once a month ever since because my kids absolutely adore it. So apologies to Perri, but my kids now squeeze limes and slurp up the curried noodles thinking this is their
family dish. If you want a taste of the illicit goods, here's my version of the recipe:
At this point we’ve all read about NYC chef Daniel Angerer
, who's been making cheese with his wife’s breast milk.
For some people it might make any kind of cheese seem unappealing, but it’s made me excited to try Daniel Patterson’s recipe for creamy ricotta
—using cow’s milk!
Check out F&W’s awesome cheese guide
for tips on creating the perfect cheese plate
, strategies for cooking with cheese
and our favorite cheese-focused recipes
And tell us, would you eat breast-milk cheese?
Our February story on Park City, Utah
, was fun to research—but the best part was heading out there last month and experiencing it for myself. One moment I've been reliving in my head is stopping by the St. Regis Deer Crest Resort
after a long day skiing. The property, which you can enter via gondola or on skis, overlooks the slopes of pristine Deer Valley
. The views were breathtaking as I sat outside, a steaming peppermint tea in my hand, watching as kids in the heated pool below had a serious snowball fight and skiers completed their last runs of the day. The Terrace Café menu (done by Jean-Georges Vongerichten) also had tempting choices like Snake River beef chili and Valrhona chocolate pudding, but next time I go I'll step inside for his Asian burgers at the resort's J&G Grill—or I'll try making them at home with the recipe
from our February issue.
Liz Caskey of the Santiago-based tour company Liz Caskey Culinary & Wine Experiences —who just launched an insidery food and wine e-travel guide, Eat Wine Santiago —sent me an update earlier this week on the effects of the 8.8 magnitude earthquake that devastated parts of Chile on Saturday. Wineries in key regions like Colchagua Valley and Maule are scrambling to rebuild damaged facilities and equipment right before harvest. Miguel Torres estimates that his winery lost thousands of bottles and 100,000 liters of wine from a single cracked vat.
Caskey is doing her part to help by donating a portion of the profits from Eat Wine Santiago toward reconstruction efforts. She's also urging people to buy Chilean. I'm planning to host a Support Chile dinner party and wine tasting with dishes like these and these and wines like these. And I'm swapping out my Sicilian olive oil for this great new Chilean brand.
Bartender extraordinaire, friend to F&W, and general all-around good fellow Jim Meehan of NYC's PDT came up with this cocktail a few months back for a wine-vs-cocktails smackdown held at NYC's Nios Restaurant. I attended the event, drank the drink, and at the time thought to myself, well, that's about the best Valentine's Day cocktail I've ever run into. It's gorgeous to look at, tastes terrific, and also packs a reasonable punch. (Note: It might not be the thing to stir up for a crowd of longshoremen; it's a very pretty drink.)
recipe courtesy of Jim Meehan
1.5 ounces Clear Creek Framboise (or other Framboise—the eau de vie, not the Belgian beer)
1 ounce Royal Tokaji 5 Puttonyos Red Label (or other 5 Puttonyos Tokaji)
1/2 ounce Pama Pomegranate Liqueur
3 drops Rose Flower Water
Stir ingredients in a cocktail shaker and strain into a chilled coupe glass. Garnish with a rose petal, particularly a peach-colored one if you can find it...
© Michelle Shih
It's the middle of winter and I don't feel like cooking—not even a warming soup or stew. My savior is the freezer. When I decided to make potpie last November with leftover Thanksgiving turkey, I doubled the recipe and prepared a second pie to store in the coffin freezer in my basement. Back in the fall, my husband also made half a dozen batches of pesto (just the basil, garlic and olive oil—no cheese or nuts, which we add when we're ready to use it) to freeze in little plastic containers like the ones pictured above. So this weekend, out came the pie for one dinner and a container of pesto—to toss with pasta, cubes of mozzarella and halved grape tomatoes—for another.
Here are some recipes that are made for freezing. And if you don't feel like making them just now, I don't blame you. Chicken Potpies
(You can make a big pie instead of individual ramekins and top with any pie crust recipe, like this one
.)Basil Pesto Chicken Chilaquiles
For all the Lost fanatics trying to decipher the “Last Supper”-like cast photo, we offer 15 fantastic tropical island-inspired dishes like a kale and sweet-potato soup inspired by Caribbean callaloo,, a spicy lobster-noodle salad (pictured) and a curry crab rundown.
Last week, my colleague Alessandra Bulow celebrated J.D. Salinger with a rye cocktail
, but after reading about Salinger in the New York Times
yesterday, I feel inspired to honor his memory a different way. While much has already been made of Salinger, the literary-lion-in-hiding, I was charmed to find that his neighbors in Cornish, New Hampshire (pop. 1,700) had known a different sort of man—one who regularly attended $12 roast beef church suppers, making sure to sit near the pies. To pay tribute to Salinger, the New Hampshire "towns-person," here are 12 fantastic roasts
, including horseradish-crusted roast beef
(pictured) and 15 terrific pies and tarts
, like a double-crust apple pie
© Alessandra Bulow
Rye House Punch at Rye House in NYC
In a tribute to J.D. Salinger
, the famously reclusive author of The Catcher in the Rye
, who passed away this week, my colleague Kristin Donnelly
and I raised a glass to him last night at Rye House
, a new cocktail bar in New York City’s Flatiron District. We especially liked the citrusy but not too sweet Rye House Punch (made with chai-infused Rittenhouse Rye, Batavia Arrack, lemon, grapefruit and Angostura bitters, pictured) as well as the flaky pork belly and smoked Gouda-filled empanadas.
Here, a few rye-based cocktails to toast the author’s life and literary works:Carra-Ryed AwayManhattanSilver Lining
As Julia Moskin reports in this week’s New York Times Dining section, many yoga traditionalists are not pleased with all the eating and drinking now happening at yoga studios around the country. While austerity is at the core of many traditional yoga practices, personally I’m hungry after a 90-minute Bikram yoga session in a 110 degree room (even if it smells like stinky, sweaty feet).
Here, some fantastic recipes from my favorite chef-yogi (and an F&W Best New Chef 2009), Jeremy Fox from Napa Valley’s Ubuntu restaurant and yoga studio:
Carrot Macaroni and Cheese (pictured)
Lemony Quinoa Salad with Shaved Vegetables
Broccoli à la Catalan