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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Kosher Recipes for After the Passover Seder

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© Joseph de Leo

Although I’m a hard-core fan and consumer of bacon the rest of the year, during the eight days of Passover I keep kosher. After two nights of amazing 10-course meals at my mother’s home for the seders, I’ll be cooking some lighter recipes for the remaining days of Passover. Here are a few kosher for Passover recipes I’m planning to try:

Recipes

Astrological Food and Wine

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What we love to eat and drink could be more linked to the stars than our stomachs, at least according to astrologist Shelley von Strunckel, who recently attended a tasting with the guys from WineChap for the F&W story A Stellar Zodiac Party. By reviewing restaurant wine lists in New York City, the U.K. and Hong Kong, WineChap’s main objective is to point wine drinkers toward the best bottles. To show off its irreverent side, WineChap holds wacky tastings, including "Drink Like Bond" and “Wines for Signs.” In honor of the beginning of the new zodiacal year tomorrow (linked to the Spring Equinox), here are recipes to please every sign.

Recipes

Springtime for Chefs

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© Con Poulos
Rice Pudding with Poached Rhubarb

Tomorrow is the first official day of spring and Tom Colicchio is all a-Twitter about ramps. “It’s spring in NY bring on the ramps,” he Tweeted yesterday. He’s not the only chef excited about spring ingredients: At a recent benefit event for C-CAP, Shaun Hergatt from SHO Shaun Hergatt told me that he can't wait to cook with spring peas and is planning to serve them with sous-vide lamb; Craig Koketsu of the seasonally-driven restaurant Park Avenue Spring is impatiently anticipating rhubarb.

Here are a few recipes for ramps, spring peas and rhubarb to help kick off the season. Plus, check out these 100+ recipes in F&W’s Guide to Fresh Spring Produce:

White Cheese Pizza with Ramps
Spring Peas with Mint
Rice Pudding with Poached Rhubarb (Pictured)

Recipes

My Stolen Family Recipe

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Thai noodle soup khao soi

© Michelle Shih
khao soi

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:

[More]

Recipes

Would You Eat Breast Milk Cheese?

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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?

Recipes

Deer Valley's Best Après-Ski

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St. Regis Deer Crest Resort
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. 

Recipes

Chilean Wine Post-Earthquake

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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.

Recipes

Excellent Valentine's Day Cocktail

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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.)

Raspberries Reaching
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...

Recipes

Freezer Weather

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frozen pesto

© Michelle Shih
frozen pesto

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

Recipes

Island-Inspired Dishes to Celebrate the Final Season of Lost

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© Cedric Angeles

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.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.