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Mouthing Off

By the Editors of Food & Wine Magazine

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Fair-Trade Shopping Guide

Fair-Trade BarkTHINS

October is Fair Trade Month, which is part of a campaign to promote ethical and sustainable business practices around the world. Here, a collection of our must-have Fair Trade products, from quinoa vodka to chocolate bark made with crunchy fillings like almonds or salty pretzels. New Slideshow: Top Fair Trade Products.

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America's Most Sustainable Supermarket

Supermarket Sleuth

Pistachio Love

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I love pistachios, and I’ve been addicted to Setton Farms’ Pistachio Chewy Bites ever since they first crossed my desk. There’s not much more to these not-too-sweet nutty snacks than pistachios and dried cranberries, and the pistachios are super fresh and crisp because they come straight from the farm. Texture-wise, the bites remind me of Turkish delight that’s jam-packed with nuts—that’s how great the chew is. And happily for me, they’re individually packed so I’m a bit less inclined to eat too many. http://www.settonfarms.com/pistachio-chewy-bites.php

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Crunchy Nut Recipes
Editors' Top Snacks

Supermarket Sleuth

Baker's Delight

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Baking with chocolate has come a long way since Etienne Guittard started his company in California nearly 150 years ago. Then, recipes simply called for chocolate; they didn’t even specify “dark,” as milk chocolate hadn’t been invented. Nowadays, recipes usually specify semisweet or bittersweet chocolate, and many are starting to call for chocolate with specific percentages of cacao. Guittard’s three new fair trade–certified bars , called the Collection Etienne, cover all the bases for bakers: There’s semisweet at 64 percent, bittersweet at 70 percent and unsweetened chocolate at 100 percent. All three offer deep, lush chocolate flavor, and the two-ounce bars, packed three to a box, are easy to snap off and use ($7 for six ounces). www.guittard.com/
If you need some inspiration, here are three of my favorite chocolate recipes:
Salted Fudge Brownies
Chocolate Soufflé Sundae
Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream

Related: Best Chocolate in the U.S.
Amazing Chocolate Cakes
Fast Chocolate Desserts

Supermarket Sleuth

Peanut Butter Plus

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I love peanut butter, but it has to be crunchy and not too sweet. My newest fave is made by NuttZo, and please don’t be put off by the goofy name. I’ve had only the Original Seven Nut & Seed Butter that’s made with peanuts, cashews, almonds, Brazil nuts, sunflower seeds, flaxseeds, hazelnuts and sea salt. There’s a peanut-free version and a chocolate version too. I’m happy for the protein and omega-3s, but it’s the great flavor of the butter and the extreme crunch of the super fresh¬–tasting nuts that sold me. If you care about supporting companies that also help others (I do), the folks that make this delicious treat also run an organization that supports orphans around the world. http://gonuttzo.com; http://gonuttzo.com/project-left-behind/

Related: Delicious Peanut Butter Recipes
Cooking with Peanuts
Crunchy Nut Recipes

Supermarket Sleuth

Go, Big Blue

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

This football season, my go-to snack is going to be blue cheese popcorn, thanks to the folks at Oregon’s Rogue Creamery. They’ve been making delicious cheese since the ’30s, but they just started selling their awesome blue cheese in powder form, for sprinkling on anything and everything from chicken wings and burgers to eggs and french fries. I like it best on freshly popped popcorn tossed with just enough extra-virgin olive oil to help the salty, savory, umami-rich powder stick. It’s available at specialty food shops and online from www.roguecreamery.com ($10 for 3 ounces).

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Supermarket Sleuth

Delicious Tzatziki in a Pouch

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Tzatziki is one of the most delicious and refreshing Mediterranean sauces—a blend of sour cream or yogurt, grated cucumbers, parsley, dill, lemon juice, and salt and pepper. The tzatziki in a pouch from Le Grand is just as fresh-tasting and balanced as one you would make yourself. It’s a great secret weapon to have in the fridge at the ready—for serving as a sauce for shrimp, salmon, grilled chicken or lamb; for tossing with cubed avocados and tomatoes or chopped crunchy vegetables for an instant salad; or for serving alone as a dip, with crackers or potato chips and a side of olives.

Related: Fantastic Greek Recipes
Excellent Party Dips
Fast Hors d'Oeuvres

Supermarket Sleuth

Kiwi Mini-Mes

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I love kiwi fruits, but I always buy them rock hard, wait forever for them to soften up and then I forget to eat them altogether. Lucky for me (and you), bite-size kiwi berries are just coming into season now, and you’ll find them at well-stocked supermarkets and specialty food shops. They’re about the size of a grape, with super-smooth, thin green skin, sometimes tinged with gold or deep red. Sweet, tart, juicy and usually sold ripe, they’re ready for popping in your mouth, no peeling required.

Related: Delicious Berry Recipes
Fantastic Fruit Salads
Excellent Fruit Desserts

Supermarket Sleuth

Fantastic Freekah

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Many years ago, we published a recipe in Food & Wine for frik, or freekeh as it’s more commonly called now, from the always awesome Paula Wolfert. The dish itself was easy, as I recall, but it took three of us more than an hour to clean the toasted green wheat we had purchased (from the only source we could find, Kalustyan’s), separating the grains from the bits of stalk and chaff that clung to them. Fast-forward to today, and this lovely protein- and fiber-rich, slightly smoky whole grain, with the texture of farro and wheat berries, is easy to buy and ready to cook. Freekeh is delicious on its own, with olive oil, salt and fresh herbs; in grain salads, stuffings, pilafs, risotto, tabbouleh; or added to soups.

Related Links: Salads with Grains
Delicious Recipes with Grains and Vegetables
Healthy Soup Recipes

Supermarket Sleuth

Delicious Dukkah

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Every summer, I seem to become obsessed with something new from the Fancy Food Show that takes place in early July. This year it’s dukkah, the fantastically versatile herb, seed and nut blend from Egypt, which seems to go with just about everything. The mix is named for the Egyptian word “to crush,” and like so many blends, the variations are limitless. Most versions seem to include sesame seeds and hazelnuts, along with the herbs and spices, but many also include coconut and chickpeas. Try dukkah in the simplest way, as a second dunk for oil-dipped bread. Then venture beyond and have it as a second dip after yogurt or tzatziki, mixed into other dips as a seasoning, sprinkled on sautéed or roasted vegetables, tossed into salads or as a crust for sautéed chicken or fish. Two brands I especially like are from Gary and Kit’s Napa Valley, and KL Keller Food Ways. Or you can make your own delicious versions: Dukka,
Egyptian Spiced Carrot Puree

Related Links: Quick Appetizers
Fantastic Party Dips
Delicious Middle Eastern Recipes

Supermarket Sleuth

Chile Crush

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

Every few years we totally fall in love with a new chile, and this year’s crush is the awesome piment d’Espelette, which is produced exclusively in and around the town of Espelette in the Basque region of France and Spain. The pepper came from Mexico in the 16th century and it has been widely cultivated since then; in fact, it quickly replaced the then-more-costly black pepper in many of the traditional regional dishes. You can think of it as a milder, nuanced cousin of cayenne.

Here, it’s turning up on menus from coast to coast, in savory dishes from vegetables and fish to poultry and meats, and in cocktails, too. It’s prized for its nuanced flavor and subtle heat. Because of its AOC designation, piment d’Espelette is pricier than cayenne or any ground Mexican chiles. You can buy it on its own, but it’s also sold mixed with sea salt, in infused oil and as a sweet jelly—all forms are delicious. Watch out, chipotles, whole oil-packed piment d’Espelette peppers can’t be far behind. My current favorite way to use the chile it to mix it with mayonnaise and slather it on fish fillets or steaks before broiling.

Piment d’Espelette is available at specialty food and spice shops, and from The Ingredient Finder.

Related Links: Mild to Spicy Recipes
Global Grilling
How to Cook with Spices

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