Nick Fauchald

The Good News Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics. More Healthy Poultry Recipes
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Led by eager innovators at House Spirits Distillery, a new band of Portland micro-distillers is working to create whiskeys with the distinctive flavor of Oregon terroir.
Ani Phyo isn't evangelical about raw food; she just wants to create healthy, inspiring meals with ultrafresh ingredients, like zucchini "pasta" with tangy no-cook marinara.
More and more people are using blogs, YouTube and Twitter to chronicle the (banal? fascinating?) details of their diet. One writer decides to send his own half-eaten banana muffins into the datasphere in a food journal.
Inspired by the book He Said Beer, She Said Wine, F&W invited authors Sam Calagione, the founder of Delaware's Dogfish Head brewery, and Marnie Old, a wine educator, to a taste-off. The challenge: Who could come up with the superior pairing for the recipes here?
Vietnamese Chicken Salad
Rating: Unrated
New!
The surplus chicken, pickled vegetables and marinade from banh mi can be transformed into a salad—in just 15 minutes. More Salads with Meat
A bright-tasting salsa verde, made with watercress, capers, garlic and anchovy, lends flavor to a luscious salad of juicy ripe tomatoes, chewy bread cubes and salty pecorino cheese. The salsa verde is good on almost anything, from fish to meat. More Quick Side Dishes
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Skirt Steak with Salsa Verde
Rating: Unrated
New!
Quick-cooking skirt steak is tender at almost any degree of doneness. More Quick Grilling Recipes
Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (preferably picked that day) with radishes and a puckery lime dressing flavored with jalapeños and honey.
A bright-tasting salsa verde, made with watercress, capers, garlic and anchovy, lends flavor to a luscious salad of juicy ripe tomatoes, chewy bread cubes and salty pecorino cheese. The salsa verde is good on almost anything, from fish to meat. More Quick Side Dishes
Skirt Steak with Salsa Verde
Rating: Unrated
New!
Quick-cooking skirt steak is tender at almost any degree of doneness. More Quick Grilling Recipes
Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (preferably picked that day) with radishes and a puckery lime dressing flavored with jalapeños and honey.
Pisco Cup
Rating: Unrated
New!
This cocktail is bright and fruity enough for a summertime aperitif; the floral aromas of the Italia pisco shine through. Making it with a tawny or late-vintage port instead of ruby port will result in a more complex, year-round drink.Plus: Ultimate Cocktail Guide
Pisco Smash
Rating: Unrated
New!
High-quality pisco, even if made from hearty Quebranta, retains a fresh, grapey flavor, which is amplified in this refreshing cocktail by the addition of muddled grapes and Riesling.Plus: Ultimate Cocktail Guide
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The Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.Plus: F&W's Grilling Guide More Pork Recipes
Grilled-Chicken Banh Mi
Rating: Unrated
New!
This popular Vietnamese sandwich combines sweet, sour, crunchy and soft in one delicious—and portable—package. More Sandwich Recipes
For a fun, easy twist on the French classic moules marinières, F&W's Nick Fauchald cooks mussels with lager, thyme and shallot in a skillet on the grill. The coals season the sauce with a delicate smokiness. The recipe works on the stovetop, too. Amazing Seafood Recipes
Pairing Note "Pork and Riesling are two of my favorite things," wine educator Marnie Old said happily as she tasted a Riesling from Western Australia with pork chops in a vinegary, mustardy barbecue sauce. "It's a classic pairing; Riesling cuts right through the richness of the pork." More Pork Recipes
Pairing Note The lamb in this juicy burger adds a complex flavor, but the tangy remoulade created a pairing conundrum for wine educator Marnie Old. More Burger Recipes