Don't get me wrong—I love my kids, and I love eating with them. Some days I challenge them with unusual foods, but mostly I take the path of least resistance. But since they've been away at camp, I've rediscovered the joys of eating whatever and whenever I want (if at all). Tuesday's dinner was a bowl of cereal (Chex, granola and Grape-Nuts), Wednesday's was a peach, Thursday's was a PB&J (natural peanut butter and homemade berry jam) and Friday's was sautéed broccoli rabe with anchovies, olives and so much crushed red pepper that my mouth was vibrating. Maybe someday, my kids will appreciate stinky, spicy and bitter foods, but right now, that's a challenge I'm not ready to take on. Till then, I'll seize every opportunity to satisfy my own appetite.
© Andrew Sessa
The actors in the forthcoming movie Julie & Julia love food as much as their characters do. At a press junket over the weekend, Meryl Streep (Julia Child) called costar Stanley Tucci (Paul Child) “a great chef.” To prove her point, she told a story about inviting Tucci and his wife to a dinner party. Streep had prepared blanquette de veau (veal in white cream sauce), but when the guests arrived, the dish wasn’t ready yet. Almost immediately, Tucci was in the kitchen. Before long, “he’d taken complete control,” says Streep.
Tucci denied everything, smiled and would say only that they drank lots of wine.
Here, a few recipes inspired by the film, including a quiche published in the August issue of F&W:
F&W reported on the trend of punch replacing bottle service at bars and lounges months ago, and now the New York Times' Style section has caught on with Sunday's piece, "Drink, Dance, but Don't Say 'Club.' " For those of you playing at home, we offer 8 punch recipes, including the 1732 Philadelphia Fish House Punch, plus $12-and-under wines that would be delicious in a bowl of punch, or on their own.
© Stephanie Foley
Tim Cushman: “Really spicy salsas give me a ‘chile buzz,’ almost an endorphin rush, so I tend to eat less,” says Cushman, an F&W Best New Chef 2008 at O Ya in Boston. His tangy tomatillo-cumin salsa can be either mild or fiery—leave the jalapeño seeds in if you prefer extra heat.
Marisa Churchill: The Top Chef Season Two contestant offers innovative tricks to cut fat and sugar out of her recipes—for instance, she uses thick and creamy fat-free Greek-style yogurt in her honey-topped panna cottas (pictured).
Pam Anderson: “Diets are like Band-Aids—just a quick fix,” says the cookbook author. Instead, Anderson relies on smart techniques like using low-fat evaporated milk to gives sauces and desserts creaminess, as in her brown-sugar custard with orange zest.
© April Williams
* Sweet bay scallops for Jason Bay
* Little Shrimp Casseroles for the vertically-challenged Dustin Pedroia
* A lobster knuckle sandwich for knuckleballer Tim Wakefield
* A L’il Jig cocktail for aspiring River Dancer Jonathan Papelbon
* Fried chicken from Redhead tavern for the fiery-maned (or at least bearded) Kevin Youkilis (whose brother is the chef/owner of fantastic San Francisco restaurant, Maverick)
* Buckshot Gumbo for avid hunter Josh Beckett
If you prefer a traditional ballpark frank, Danny Meyer did the work for you in a recent New York magazine taste test to determine the best. And by the way, he thinks hot dogs pair well with Riesling.
© Wendell T. Webber
Chestnut steadily kept his lead over his archrival, Takeru Kobayashi, the 2001-2006 world champion, who finished with a 64 dog-count. The two men tied at 59 wieners last year until Chestnut won a dramatic five hot-dog eat-off.
If you're not eating dozens at a time, try these modern takes on the classic summer dog, from the F&W archive:
Bacon Wrapped Hot Dogs with Avocado (pictured)
Crosshatch Hot Dogs on Grilled Croissants
Sausages with Grilled Onion Chowchow
OR these 7 amazing sausage recipes.
© Wendell T. Webber
Gingery Fuji Apple Soda (above)
Green Tea Soda
Almond-Tea Milk Shakes
Prune Whip Shakes
My go-to tuna salad, especially in the warmer months, is inspired by a trip to the Maldives where it was an unexpected breakfast dish. To make mashuni (in Maldivian), take canned tuna packed in olive oil, drain it, then chop. Add diced red onion, green chiles, lime juice and fresh shredded coconut (look for unsweetened coconut if buying pre-shredded). Roll it in warm flatbread, like pita or roti or even a tortilla, for a sweet, tangy, spicy wrap. I got up early most mornings during the trip to watch the sun rise, but I think it was the promise of breakfast that really got me out of bed. No matter what was served—pancakes with banana-coconut butter, homemade donuts or fresh papaya and mangosteens—it was the mashuni that I craved. Search F&W for other great tuna salad recipes, like Melissa Rubel's butter bean, tuna and celery salad.
© Anson Smart