Asia and Europe have been way ahead of the US in terms of vending-machine cuisine—French fries, pizza—but now we’re starting to catch up.
Like many restaurant fanatics, F&W's Kate Krader has become addicted to ever-spicier, -funkier and -tangier flavors. What does this mean for roast chicken?
Chefs are creating a new pasta paradigm by resurrecting obscure recipes and inventing radical ones
With a little gelatin and a lot of wiggle, mixologists are having fun with the lowbrow Jell-O shot.
Read on to learn how to lose weight according to the Old Testament.
Here are five things we're excited about this year
The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.
Photo © Sara Julian (Holy Smoke). © Lee McLaughlin (The Smoked Olive).
Courtesy of oliveoillovers.com (Castillo de Canena)
These olive oils are a clever way to add smokiness to all types of food.
Holy Smoke (left)
Smoked over hickory and pecan wood. $15 for 8.5 oz; holysmokeoliveoil.com.
The Smoked Olive Sonoma (middle)
Fruity and a little spicy. $24 for 6.75 oz; thesmokedolive.com.
Castillo de Canena (right)
Fantastic on roast potatoes. $21.50 for 250 ml; oliveoillovers.com.
Try it in a Recipe: Smoky Salmorejo
This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish. GET THE RECIPE »
Photo © Peter Arkle
F&W celebrates its 35th anniversary throughout March. For more fun clips from the archives (like legend Julia Child looking badass), follow us on Instagram #FW35th @foodandwinemag. Here, the trends that came and went.
In the late ’80s, F&W proclaimed that Floribbean food and cocktails were here to stay.
“The Southwest is hot!” F&W exclaimed in 1987. This is still true; just not the food.
Creole & Cajun
Jambalaya and gumbo are classics, but they’re not “state of the art eating,” as F&W reported in 1989.
Along with Camembert and pasta salad, a talisman of the high life from the Reagan era.
Itty-bitty vegetables seem to reappear on menus (and in F&W) every five years or so. The last time was 2008.
Download the Full Story: 35 Years of Food Trends »
Courtesy of Oyster Company of Virginia
Over the past decade, the Community Supported Agriculture (CSA) model—where customers pay in advance for a share of a farm's harvest—has brought fair prices to farmers and fresh produce to customers across the country. But many of us can’t live on plants alone. Luckily, some enterprising producers have expanded the CSA model, selling pre-orders of delicious ingredients like dry-aged steaks, oysters and chocolates. Here are some of the unique offerings popping up in the US >