Choosing an olive oil from a shelf of bottles at wildly varied price points can be challenging. Here are some easy things to remember from olive oil expert (and grower and producer) Nancy Harmon Jenkins.
It involves soaking the raisins.
It's worth it.
F&W is proud of the extraordinary, epoch-defining cooks who’ve contributed to our pages over the past 35 years. Here, our editors describe their encounters with greatness and share the lessons and recipes that have amazed them the most.
When I was a child, we often ate in Hungarian restaurants. It seems odd, looking back, since we had Hungarian food at home every day too. The one thing we never had at home, however, were these light, delicious pancakes.—Tina Ujlaki, executive food editorPlus: More Dessert Recipes and Tips
Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City's Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I'd start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."