The week in weird food news: One humongous deviled egg, a $100 grilled cheese sandwich and a fork that makes food taste better.
Local ingredients, international inspirations and house-made everything are the hallmarks of the new ultra-creative Jewish cuisine. Here are three places to find it.
Last winter, I had the opportunity to visit my very first food lab—Hampton Creek Foods in San Francisco—where they were putting the finishing touches on their new egg-free mayonnaise, Just Mayo.
At Charleston’s Butcher & Bee, chef Michael Shemtov has brought barbecue to vegans with his pulled-squash sandwich.
At Bunk, Portland’s temple of sandwich worship, chef Tommy Habetz Portlandizes the classic cubano.
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
Chef Josef Centeno on the origins of his famous flatbread-taco hyrbrid, the Bäco.
Mortadella and Cheese Panini; © Con Poulos
Imagine a world without cheese—no pizza, no mac and cheese, no cheeseburgers, no cheesecake, no grilled cheese. It would mean the disintegration of society as we know it! The end of the world! Possibly the complete implosion of the entire known universe! Well, thankfully, ExxonMobil has patented the process of “cheese fracking,” insuring that none of us will ever face a future sans cheese. And that means we can go merrily on pairing wine with our grilled cheese sandwiches. And that, my cheese-fanatic friends, is a big relief. "American cheese and white bread. Shouldn’t be scoffed at, even by foodies, and never scoffed at by seven-year-olds." »
Pair these simple open-faced sandwiches with a fresh, lemony white like an Albariño. / © Sally Gall
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Oh, Costco, how do I love thee? Let me count the ways: Chinese sausages, chapati flour, Israeli quark, Lundberg rice (at a fraction of retail) AND eight packs of Season brand sardines packed in olive oil (yay!). My go-to quick meal often includes opening a tin of sardines, mixing them with some type of onion and mayo or mustard and slapping it on grainy crackers. These open-face sandwiches are definitely a more complex step up but still fast, easy and supernutritious. After my long Saturday morning runs, this so totally hits the spot. My kids aren't convinced (neither is my husband, but at least he doesn't wrinkle his nose), so I tend to enjoy them in relative solitude, which is all right by me, especially after a long run.
It doesn't hurt to wash it all down with a cold, crisp IPA or two—I especially like Lagunitas and Sierra Nevada—but then the whole solitude thing can seem a little depressing (by appearances only). I'm reminded of MFK Fisher (that goddess) and how she prepared herself elegant meals that she enjoyed with wine all by herself. SEE RECIPE »
Ice cream sandwiches combine two irresistible desserts into a tasty handheld package. Food & Wine editors sampled some of the most popular brands on the market to find the best >