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Mouthing Off

By the Editors of Food & Wine Magazine

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Test Kitchen Tease

The Spice Table's Fried Cauliflower with Fish Sauce

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Fried Cauliflower with Fish Sauce

Justin Chapple

At The Spice Table in Los Angeles, 2012 F&W Best New Chef Bryant Ng serves this beer-battered cauliflower dish with a tangy dipping sauce. This week, F&W's Test Kitchen had the pleasure of giving it a test fry. The batter is made with cornstarch, beer and whipped egg whites, which create a super-flavorful crust that's perfectly light and crisp. But what makes this dish especially outstanding is the unlikely sauce. Bryant whisks Asian fish sauce with lime juice, garlic, sugar and fiery Thai chiles. The recipe is for an upcoming book project, but this weekend, try these handheld snacks from iconic chef José Andrés: Cauliflower Fritters.

Related: 2012 F&W Best New Chefs

Test Kitchen Tease

Asparagus and Fava Bean Salad with Fresh Ricotta

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Asparagus and Fava Bean Salad

Justin Chapple


This week in the F&W Test Kitchen, we were delighted to try this refreshing salad featuring two of spring's ultimate ingredients: fava beans and asparagus. Here, the tender fava beans are tossed with fruity olive oil and vibrant herbs like mint and parsley, then spooned over warm asparagus and fresh ricotta that's been generously seasoned with cracked black pepper and lemon zest. A good squeeze of lemon juice and Maldon sea salt (crunchy crystals with a remarkably subtle, briny flavor) finish the seasonally perfect first-course. This recipe isn't quite ready, but here's a super-simple salad to try now from Del Posto's Mark Ladner: Shaved Raw Asparagus with Parmesan Dressing.


Related: Asparagus Recipes
Fava Bean Recipes

Test Kitchen Tease

Crazy-Good Spicy Tuna Burgers

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Spicy Tuna Burgers

Justin Chapple

Warmer days are fast approaching and F&W’s Test Kitchen is consumed by recipes that will be ideal for summer get-togethers—refreshing vegetable dishes, barbecued steaks and burgers. This week we grilled a healthy stand-in for the typical beef patty using freshly minced sushi-quality tuna that’s seasoned with Chinese hot mustard and garlic. The spicy tuna burgers were beautifully charred on the outside and rare in the center, then served with a savory-sweet glaze—made by reducing soy, mirin and sake—and an intensely spicy Sriracha mayonnaise with toasted sesame oil.

This recipe will be ready in time for July cook-outs, but in the meantime, practice with these offbeat Thai Tuna Burgers with Ginger-Lemon Mayonnaise from grilling master Steven Raichlen.

Related: 10 Favorite Burger Recipes
Tuna Recipes

Test Kitchen Tease

Striking Spinach-and-Grape-Leaf Pie

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Spinach-and-Grape-Leaf Pie

Justin Chapple


Occasionally, F&W’s Test Kitchen gets a recipe so out of the ordinary that we anxiously await the results in hopes that the dish will be as exciting and delicious as it sounds.

Here's a perfect example >

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Test Kitchen Tease

Baby Lettuces for Spring

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Baby Lettuce Salad

Justin Chapple


This week, F&W’s Test Kitchen welcomed spring with a baby lettuce salad combining tender young leaves like romaine, arugula, mizuna and escarole—each of which offered a unique texture and flavor. What made this dish especially interesting?

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Test Kitchen Tease

Beer-Braised Corned Beef for St. Patrick's Day

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Corned Beef Recipe

Photo: Justin Chapple

 

F&W’s Marcia Kiesel developed this super-satisfying, updated version of corned beef and cabbage. The secret to its deliciousness is Marcia’s two-step cooking method.

Get the recipe >

 

 

 

 

 

 

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Test Kitchen Tease

Summer Tease: Stone Fruit Pie with Buttery Streusel Topping

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Peach Pie

Photo: Justin Chapple


The best stone fruits arrive in the summer, and although it’s not quite time to take out the swimsuits, our Test Kitchen is fully immersed in developing recipes that will honor the bounty of the warmer months.

Read more about this week's sweet Test Kitchen Tease >

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Recipes

Nigel Slater's Blackberry Focaccia

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Blackberry Focaccia

© Justin Chapple
Blackberry Focaccia

When it comes to focaccia, most people are familiar with savory versions like Pisaladiere, a version topped with anchovies, olives and caramelized onions. This week, the F&W Test Kitchen tested an unusual dessert variation—Blackberry Focaccia (left) from Nigel Slater’s forthcoming cookbook, Ripe: A Cook in the Orchard. This blackberry-studded, confectioners' sugar–dusted focaccia is substantial and just barely sweet. Slater recommends cutting it into thick wedges and eating it when warm, but we loved it just the same in smaller squares, which we served with steaming cups of tea. Slater's cookbook won't be out until April, but this savory focaccia from the F&W archives, topped with caramelized onions, pear and blue cheese, is a good variation to try for Super Bowl Sunday

 

 

Recipes

Succulent Asian Spiced Duck Burgers

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Asian Spiced Duck Burgers

© Justin Chapple
Asian Spiced Duck Burgers

Every now and then the Test Kitchen comes across a recipe that sounds so good it’s like we’re obligated to try it. This week, we discovered Asian Spiced Duck Burgers (left) from Napa’s Robert Sinskey Vineyards. Duck breast and pork shoulder are freshly ground into a rich-tasting, juicy blend of meat that pairs perfectly with flavors like Chinese five-spice, garlic and shallots. Served on tender brioche buns, the grilled burgers are topped with a tangy Asian-style slaw, which gets its kick from fish sauce, lime juice and sambal oelek—a super spicy chili garlic sauce. The recipe can be found here, but for something just as interesting and equally delicious, try Steven Raichlen’s Thai Tuna Burgers with Ginger-Lemon Mayonnaise.

Related: Burger Recipes

Recipes

Bobby Flay's Phenomenal Chicken Cutlets

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

© Justin Chapple

Bobby Flay’s Bar Americain in New York City features a rich special every Thursday: chicken cutlet, American triple cream cheese, Southern ham and arugula. The deconstructed version of classic chicken cordon bleu also stars in Clarkson Potter's fall release Bobby Flay’s Bar Americain Cookbook. Our test (left) came out golden brown and unbelievably juicy. But what elevated the dish were the toppings—lusciously creamy cheese (we used Camembert), salty country ham and a fresh peppery arugula salad. The recipe is in Bobby’s book, but if you don't have it yet, here’s a lovely riff on chicken cordon bleu from our own Test Kitchen Supervisor, Marcia Kiesel: Cheese-Stuffed Chicken Cutlets with Mustard Sauce.

Related: Super Bowl Recipes

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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.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.