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Mouthing Off

By the Editors of Food & Wine Magazine


Mario Batali's Top 5 Food & Drink Trends of 2013

© Chris Court

Cruciferous vegetables like broccoli are one of Mario Batali's top 2013 food trends. © Chris Court

It’s the big question: What foods are going to top the 2013 hit list? Earlier I had some ideas—namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots. I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013: Super veggies! Lesser-known wine varietals! 5 things Mario Batali thinks people will be eating and drinking in 2013. »

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Addicted to Snacking

Comedian Lizz Winstead on her search for perfectly mindless (but healthy) munching.

Lizz Winstead: Addicted to Snacking

Photo © Lauren Tamaki.

When I quit smoking, I went on a hunt for a cigarette substitute. Gum worked to a point, but I often crave salty flavors rather than sweet, and there is a reason they don’t make a cool ranch Dentyne. I wanted something I could toss in my mouth while writing and watching TV. And I didn’t want to gain weight and look like I simply went from smoking tobacco to smoking a ham.

I needed something I could eat by the handful, over and over, without comprehension, so it had to be healthy. But it also had to taste so good you’d swear it was bad for you. My neighbor, a hippie-turned-power-mom, introduced me to kale chips. Not the store-bought ones, mind you. Those are coated in a powdered something that may as well be Gold Bond.

To achieve kale-chip nirvana, you have to get a little DIY and make your own. Let me tell you, they fill every salty, crunchy dream on a snack addict’s bucket list. Crucial tip: You must let your kale dry completely, or you will wind up with a snack that is oily and damp— a culinary combo that historically has been met with very limited success. When you get it right, Holy Mary Mother of Good! Kale-luja! Bonus: When I’m watching cable news and I hear a politician lie, I can toss a fistful at the TV without breaking something.

Lizz Winstead is the co-creator of The Daily Show and the author of the essay collection Lizz Free or Die.

Related: Editors' Top Snacks
Recipes for Healthy Snacks


6 Must-Eat Foods & Drinks for 2013

Cornmeal-Crusted Chicken-Fried Rabbit

© Fredrika Stjärne

What do you want to be eating more of in 2013? Right now, in the midst of my post-holiday food hangover, my answer is “nothing.” My follow-up answer is “anything that’s associated with the word cleanse.” But I’ll get over that. So I looked in the crystal ball we have lying around at Food & Wine in anticipation of moments like this, and I discovered five foods and one kind of drink that will be on fire in 2013. On to the must-try foods. »

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Juiciest Trends in Juicing

The juicing trend continues at new juice bars across the country.

Courtesy of Lilli Carré

So, you think you’re a serious juicer? Have you taken a juice vacation? Because that’s the new standard for real juicers. F&W's Kate Krader names more of the top trends in juicing.>>

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The Bubble Report

Champagne Trends: Big News from Big Producers

Here, F&W's Megan Krigbaum offers a visual guide to buying Champagne for New Year's Eve, and the latest news from the region's top producers.

Champagne Matrix

Photos, clockwise from top left: Courtesy of Chartoque-Taillet, Gimonnet & Fils, The Rare Wine Co., Krug, Maisons Marques & Domaines, Perrier-Jouët, Bollinger, Moët, Nicholas Feuillatte.

Charles Heidsieck

This house’s Brut Réserve ($65) has long been a favorite among Champagne insiders. Now it’s even better. By raising the amount of reserve wines in the blend (which have an average age of 10 years) to 40 percent, new chef de cave Thierry Roset has given it remarkable depth and complexity for a basic brut.


Lanson recently released a terrifically complex Extra Age Brut ($100), a blend of wines from three great vintages. Even more enticing: The house has also started selling library vintages from its cellars in Reims, some dating back to the 1970s.


With new Interprétation kits, Ruinart helps neophytes judge scents like sommeliers. The NV Brut Rosé kit ($99) has eight vials of scents, from pomegranate to rose, for you to sniff; then you can look for the same aromas in the wine. sherry-lehmann.com.


Where to Drink Champagne Now

Portland, Oregon's Pix Pâtisserie/Bar Vivant.

Bar Vivant, Portland; Photo © Dina Avíla Photography.

Festive and versatile, impressive Champagne selections are now everywhere, from a tree house in France to Chicago’s O’Hare airport. F&W’s Megan Krigbaum celebrates the news. Plus, Champagne Lexicon so you can know what you're ordering.

Chicago: Bubbles Wine Bar
Finding a good glass of wine at an airport is nearly impossible, but at this new spot in O’Hare, travelers can order Champagnes like Taittinger’s NV Brut La Française and sample artisanal cheeses while waiting for flights. Terminal 3, O’Hare Airport.


New York City: Corkbuzz Wine Studio
Owner Laura Maniec (whose expertise we tap for Tasting Workout), wants everyone to drink Champagne every day. So she’s started her Champagne Campaign: Each night starting at 10 p.m., every bottle of Champagne on her list is half-off, including pricey têtes de cuvée like the 2002 Dom Ruinart Brut. 13 E. 13th St.; corkbuzz.com.

New York City: L’Apicio
At his new East Village restaurant, co-owner and sommelier Joe Campanale serves 30 sparkling wines by the bottle. At least eight are grower Champagnes (small-production wines from individual estates). 13 E. First St.; lapicio.com.

Pittsburgh: Perlé
Co-owner Peter Landis developed a special draft system just for his new Market Square spot, which always keeps five sparkling wines on tap. His other 22 sparkling selections are served by the bottle. 25 Market Sq.; perlepgh.com.

Portland, OR: Pix Pâtisserie/Bar Vivant
“Every December, we’ve had 100 Champagnes on offer, but starting last year, I decided to keep them year-round,” says owner–pastry chef–Champagne fiend Cheryl Wakerhauser of Pix and the new Bar Vivant, a tapas bar. 2225 E. Burnside St.; pixpatisserie.com.

Verzy, France: Perchingbar
This unusual treehouse bar sits 18 feet above the ground in a park outside the town of Verzy. Guests can have glasses of Bollinger or Pehu Simonet in the clubby lounge or on the huge wraparound deck surrounded by trees. Plan ahead, though, as it’s open only during warmer months. perchingbar.eu.


Blanc de Blancs White Champagne made exclusively from Chardonnay grapes.

Dosage A blend of wine and sugar that is added to most Champagne at the final bottling to offset the acidity of the wine.

Blanc De Noirs White Champagne made from red Pinot Noir and Pinot Meunier.

Mousse The foam that appears at the top of a glass of Champagne when it’s poured.

Brut Dry, meaning that the wine has a minimal dosage—less than 12 grams of sugar per liter.


Serving Finger Foods with Style


Eating with your hands isn’t just acceptable for cocktail parties and raiding the fridge, it’s now common practice at some of the country’s top restaurants. Here, F&W's Kate Krader spotlights some of the more interesting serving vessels.

Beet Tumbleweeds at Minibar in Washington, DC

Beet Tumbleweeds at Minibar in Washington, DC. Photo courtesy of Powers and Crewe.

Minibar; Washington, DC
To present small bites like beet tumbleweed—a string of fried and tangled beet (photo)—chef and owner José Andrés had artist Sami Hayek make porcelain molds of his hands. minibarbyjoseandres.com.

Travail; Robbinsdale, MN
Chefs Mike Brown, James Winberg and Bob Gerken first introduced extra-long forks to feed their modern-American food directly to guests at the kitchen counter. Now they have a “tableside bites chandelier,” a 15-foot pole that extends from the kitchen to serve diners at the central table. travailkitchen.com.

Eleven Madison Park, New York City
On Daniel Humm’s newly redesigned menu, sous-vide-cooked carrots are passed through a classic meat grinder tableside and served on toasted rye bread, with condiments like fresh grated horseradish. elevenmadisonpark.com.

Related: Best New Finger Foods
Dan Barber on Why You Should Put Down the Fork


Why You Should Put Down the Fork


Chef Dan Barber’s finger-food lessons. As told to F&W’s Kate Krader

Finger Food Lessons

Illustration © Lauren Tamaki.

After we opened Blue Hill in New York City in 2000, I decided to do a Valentine’s Day menu with no silverware. It’s an idea I essentially ripped off from Alain Rondelli, a brilliant chef in San Francisco in the very early 1990s. His food was quite traditional, but then he’d do these incredibly iconoclastic things, like have a waiter walk around the dining room with just-spun cotton candy. In 2012, that doesn’t seem like a big deal, but back then it was fantastic. I saw how happy everyone was, and I equated no silverware with being happy at a restaurant.

Then I tried it as a full meal for Valentine’s Day at Blue Hill. It was a fun idea, but miserably executed. We served distracting dishes, like sweetbreads skewered on something like cinnamon sticks. Instead of being about love and looking at each other, it was just messy.

Still, I’ve turned the no-silverware ethos into the first part of a meal at Stone Barns. We serve a bunch of little things you grab at and nibble on—carrots and young bok choy skewered on a “fence”; pancetta-wrapped hakurei turnips; beet burgers with olive oil financiers. It’s less formal, without the interruptions of clearing that happen when we serve the amuse-bouche with a lot of silverware.

But I’m not a trailblazer in any of this. I just ate at Noma in Copenhagen: During my first hour there, I can’t remember if we used silverware at all. I was busy crushing ants [Noma’s current menu features live ants] and nibbling, skewering and swiping a parade of imaginative things. That’s the evolution of where restaurants are going: more extreme spontaneity and interaction. You can’t eat ants with silverware.

F&W Best New Chef 2002 Dan Barber is the co-owner of Blue Hill in Manhattan and Stone Barns in Pocantico Hills, New York.

Related: Best New Finger Foods


It's in the Bag


Chefs around the country are expanding comfort-food boundaries, serving their carefully concocted dishes not on pristine white china, but in all-purpose brown paper bags.

French Fries in a Paper Bag

French fries in a bag. Photo © Sean Scheidt.

French Fries
At Baltimore chef Chad Gauss’s The Food Market, the steak frites includes a bag of fries topped with fresh garlic. thefoodmarketbaltimore.com.

Chicken Wings
Portland, Oregon’s Nudi Noodle Place serves spicy “devil wings” tossed with rice powder, lime and coriander. facebook.com/nudipdx.

Pig Ears
Chef Jason Vincent offers crispy pig ears dressed with habanero-tinged maple syrup at Nightwood in Chicago. nightwoodrestaurant.com.

Potato Chips
At Alan Wong’s newest Maui, Hawaii, spot Amasia, dinner starts with taro and potato chips in a mustard and onion seasoning. wailearesortdining.com.

Pork Nuggets
Chicharrónes Two Ways” is what chef Phillip Lopez calls his pork cracklings with chunks of roasted pig belly at Root in New Orleans. rootnola.com.

Related: Best New Finger Foods

Style Find

3 Tips for Mixing Fall Florals at Home

Orangerie-Rose Zephirine Wallpaper

Photo courtesy of Designers Guild / Osborne & Little.

Florals for spring are nothing new, but this season fashion designers such as Dolce & Gabbana, Suno and Derek Lam unveiled them in dark, bold colors like burgundy, burnt orange, navy and magenta. To apply the look indoors, Dutch interior designer Barbara Groen recommends juxtaposing various prints as she did earlier this year for her project “Flower Power 101.” Here, Groen’s tips for creating the supermodern look at home, along with a slideshow of floral accents.

1. Focus. Pick one room or area of the house and try to stick to a certain style of patterns: big flowers or mini flowers, bright colors or soft colors.

2. Repeat colors. For example, if the pattern is pink, try to put something pink in the room, or let the same pink come back in another pattern.

3. Try wallpaper as art. You can cover a big board in a special pattern, then hang it on your wall or put it on a side table or fireplace.


Related: How to Work Neon at Home
Ikat: Modern Designs for a Traditional Pattern

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