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:
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 for Zodiac Signs
© 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 RampsSpring Peas with Mint Rice Pudding with Poached Rhubarb
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.