The bright side of Ireland's economic malaise? Dublin's food and drink scene is more fun than it's been in years. Writer Lauren Collins spends a weekend inside the city's booming DIY restaurant world. Read more >
In the Italian Alps, foodies from all around the world come to ski and skiers from around the world come to eat. Here, our favorite spots to eat, ski and eat. Read more >
For F&W Pie Week, we present the best apple pies in the country, from totally traditional versions with flaky crusts and cinnamon-spiced apples to deep-fried variations and others made luxuriously rich with caramel. The creator of this beauty at Slightly North of Broad in Charleston references Taoism and balance in everything he does. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream and has an eggy pâte sucrée crust offset with a topping of crunchy, toasty walnut strudel. New Slideshow: America's Best Apple Pies
F&W's new Seasonal Muse series highlights a different ingredient obsession each month. For October, we chose squash and chefs around the country posted their best new squash dishes on Instagram using the hashtag #FWmuse.
Browse the Seasonal Muse: Squash slideshow to see all their incredible takes on the colorful gourd.
Chicago's Stephanie Izard (@stephandthegoat) shared a vibrant shot of squash with mushrooms (left). Philly's @pizzeriavetri, from Best New Chef 1999 Marc Vetri, showed us a fantastic pizza topped with oven-roasted butternut squash, ricotta and crispy sage. Chris Cosentino (@offalchris) is stuffing kabocha squash with oxtail in a new dish for two at Incanto in San Francisco. Matt Jennings (@matthewjennings) at Farmstead Inc in Providence created an heirloom squash salad with crispy ham. At @taldebrooklyn, "Samosas are back!!!" and chef Dale Talde is doing a filling of butternut squash. At Lincoln in New York, @jonathanbenno is turning out some tasty tortelloni di zucca with local cheese pumpkin. Marcus Samuelsson (@marcuscooks) previewed some roasted butternut squash. Downtown, @uncleboons's #thaifall includes kabocha squash noodles. And Tom Colicchio's New York restaurants—Colicchio & Sons (@colicchio_sons) in Manhattan and Topping Rose House (@toppingrose) in Bridgehampton—are both celebrating squash.
For dessert, head to Buddakan (@starrrestaurant) for kabocha squash doughnuts with Chinese five spice. Even @chobani's Soho Café has pumpkin fever. Their pie-inspired seasonal parfait combines plain yogurt with housemade pumpkin custard, toasted pecans, crushed gingersnaps, dried cranberries and spiced maple syrup.
You can take part in Seasonal Muse, too. This November, we're focusing on apples. So post all your best apple dishes and apple inspiration on Instagram with the hashtag #FWmuse and our handle @foodandwinemag.
To research his forthcoming cookbook, My Portugal: Recipes and Stories (Stewart, Tabori & Chang, fall 2014), F&W Best New Chef 2011 George Mendes of New York's Aldea went on an enviable food tour of his family's native country. Here, he and co-author Genevieve Ko share their top ten plates to try in Portugal, from gooseneck barnacles and egg custard tarts in Lisbon to nontraditional razor clams with lemongrass and curry at Restaurante Vila Joya in Albufeira. Chef Dream Trips: Portugal.
Photographer Neal Santos is the perfect guide for F&W's Philadelphia Photo Tour. A founder of the project Farm 51, which grows produce and raises chickens in urban West Philly, Santos fills his popular Instagram feed (@nealsantos) with scenes from life as a local food obsessive. When he’s not taking mobile pics, he loves using his dad’s Canon A-1 film camera: “It’s a sensory experience: the smell of my childhood house in Jersey City, the sound of the shutter, the feel of the spring and the mechanisms. There’s absolutely nothing like it.” Click through his photo set and then check out his top Philadelphia picks for where to pop cannoli, drink old-fashioneds and stay in a boutique hotel, below.
Best Philadelphia restaurant. Too many to choose, but the folks over at Vernick Food & Drink have the tastiest uni dish. Barbuzzo’s salted caramel budino is the perfect blend of sweet and salty. Paesano’s panelle sandwich is my go-to lunch. The list goes on.
Favorite Philadelphia bakery. Termini Brothers for any of the cannoli. The Metropolitan Bakery is a close second for its bread.
Top Philadelphia bar. Vernick Food & Drink for an old-fashioned.
Philadelphia boutique hotel. Hotel Palomar.
Best affordable activity for a visitor. Try a walking tour of the Italian Market, kayak the Schuylkill River for one-of-a-kind views of the city, or hit up as many Philadelphia murals as possible.
Favorite shop. DiBruno Brothers in the Italian Market for some of the best cheeses sourced locally and beyond. The cheesemongers are extremely knowledgeable and friendly, and don’t be afraid to ask for samples.
Ultimate Philadelphia souvenir. A basket of whoopie pies, a few bottles of spirits from Art in the Age, and a mixed six-pack of locally brewed beers. Try the whoopie pies from Flying Monkey or any Amish baker in the Reading Terminal Market. I like Art in the Age’s Sage and Root spirits. And make your own six-pack at the Foodery.
Tips for shooting (especially food). Always try to tell a story, especially when it comes to food. Don’t be afraid to introduce human elements: the hands of the chef who prepared it, the face of the farmer who grew it. Put dishes on chairs, on floors, shoot through windows and capture reflections.
Chef Gerard Craft. Photo courtesy of Greg Rannells Photography.
As the World Series heats up between the Red Sox and the Cardinals, baseball fans can drink and eat their nerves away at some fantastic local restaurants. Empire builder Barbara Lynch has shared her favorite spots in Boston. Here, chef Gerard Craft —whose restaurantPastaria often hosts Cardinals players—divulges his hit list for the St. Louis area. Read more >
Writer Stephen Whitlock extols sourdough waffles cooked over live fire, smoked-reindeer sandwiches and more proudly Swedish dishes.
Swedes and Danes have a long-standing and fierce rivalry. Over the centuries, they've fought countless wars, with Sweden generally viewed as the stronger imperial power. Yet, since Noma opened in 2003, Copenhagen has prevailed as Scandinavia's culinary destination, leaving Swedes to fume—and simultaneously try to score a table. Now, Stockholm is rediscovering its pride in its own culinary traditions, with new restaurants rethinking husmanskost—traditional Swedish food.
When Ekstedt (ekstedt.nu) opened in 2011, it was booked for months. Once I secured a reservation, I found a room furnished with copper that caught the light from wood-fired ovens. Dishes like mackerel with smoked parsley are wonderfully delicate, while sourdough waffles with cloudberries are gently sweet.
Oaxen (oaxen.com) looks to the present rather than the past. It recently moved from a remote island to a modern building in Stockholm, with a massive window overlooking the water. One of its dining rooms, Krog, offers a 10-course menu for $300. But I head for the more laid-back Slip. The menu is full of Swedish dishes: herring, lamb with carrot chutney. The best is a simple bowl of scrambled eggs served with pork belly and house-smoked bacon.
The most inventive of the new-comers is Smörgåstårteriet (smorgastarteriet.se). It takes its name from the "sandwich cake," made here with layers of sourdough bread, roast beef and pickled vegetables. It's a highlight on a menu that's a tour of Sweden: Other sandwiches use shrimp from the south and smoked reindeer from the far north.
Stockholm hasn't yet caught up to Copenhagen—the city has no rival to Noma yet—but here's hoping the Scandinavian food fight continues.
Stephen Whitlock lives in Stockholm and writes for the New York Times.
For an insider view of the world’s most beautiful and exciting travel destinations, F&W asked our favorite photographers on Tumblr to show us their cities.
F&W follows Pernille Zierau Larsen on Instagram and Tumblr for her black-and-white (or barely-colored) Copenhagen imagery. And for the pug shots. Larsen snaps her dog Woody in various situations, like riding in a bicycle basket staring at the road ahead, and slips those moments into a feed of graphic lifestyle pics. The result feels highly-curated and naturally Scandinavian. “To me, less is more,” she says. For aspiring photographers, she recommends focusing on one interesting element in the frame. “Things don’t necessarily have to be in the center—try shooting the same subject from different angles,” she adds. Click through Pernille’s F&W Photo Tour: Copenhagen. And, below, find her insider picks for the best cinnamon buns and Scandi shops in her city.
Favorite Copenhagen restaurants. Two things come to mind. The indie restaurant Manfreds & Vin for beef tartare with watercress and toasted rye bread. And the beautiful restaurant Mother, which serves the most delicious stone-oven-fired pizza: "Burning Love" with mozzarella, potatoes, fried onions and smoked pancetta.
Best Copenhagen bakeries. Meyers bakery has the best cinnamon buns. Brød bakery makes the most wonderful buns and chocolate croissants.
Essential Copenhagen coffee shops. Original Coffee is low-key, with a great interior and I always stop by for a flat white when I’m in the neighborhood. Riccos is right around the corner from my house, and the place I go for a latte to-go.
Go-to Copenhagen bars. Mexibar is a fun and quirky bar for old-school, colorful drinks. Malbeck Winebar is a beautiful, rustic wine bar with a nice selection of wines, especially reds, which are powerful and intense. Paté Paté is also great for wine—I like the Riesling Kung Fu Girl from Columbia Valley. Dyrehaven is a hip, young bar—ideal for a beer.
Beautiful Copenhagen shop. COS is a Scandinavian clothing line with simple, sleek and clean-cut lines. It’s classic, feels very high-end and the quality is great. I almost never leave the COS store empty handed.
Ultimate Copenhagen souvenir. I would invest in some Danish design, whether it be a graphic print to hang on your wall, a design object for decoration or some ceramics for the kitchen. Illums Bolighus and Stilleben are both great places to get items like this.
Chef Sean Brock is known for obsessively championing Southern ingredients at his restaurants. Brock's research takes him as far as Senegal, and F&W joined the chef there for a story in our November issue.