What to Consume This Weekend: Everything to Eat, Watch and Read
The weekend is here! That means it's finally time to kick back, relax and catch up on everything you may have missed in the world of food this week. But since the first part of that sentence should take priority over the last, here's an abbreviated list of a few key things to dig into this weekend, so that you don't have to sift through a mountain of material. Check back every week for suggested articles to read, shows to watch, restaurants to check out, recipes to try and just generally things to get excited about.
April 20, 2018
ICYMI on F&W This Week
David Landsel takes us inside a pie shop in London, where an acclaimed chef is selling his wares out of a takeout window.
Apparently mutton—that’s just mature sheep meat—is making a comeback on restaurant menus this year.
Ahead of Earth Day, take an inside look at how the Food & Wine test kitchen reduces food waste.
We caught up with Ferran Adrià seven years after El Bulli closed, to find out what he’s up to these days.
One of Italy’s most compelling regions is also one of its most underrated, and it should be your next vacation spot.
A Thai Chicken Pizza, Just for Us (Eater) A family of immigrants from China finds their own kind of American cuisine at California Pizza Kitchen.
Why Restaurants Became So Loud—and How to Fight Back (Vox) Noise in restaurants has reached almost unbearable volumes. It’s not just annoying, it’s unhealthy. Here’s how it happened and how you can protect yourself.
The Jamón Went Down to Georgia (Eater) A farmer in Georgia is betting his livelihood that a species of Iberian pig will become a hit in their new home.
How to Enjoy Food When You Can’t Smell Anything (Munchies) Vice interviewed people who don’t have a sense of smell to get some insight into how they experience eating.
A History of Famous Men Trying to Convince You to Lose Weight (Mel Magazine) DJ Khaled is the newest spokesperson for Weight Watchers. He’s the latest in a long line of men who have shilled for weight loss companies.
I’m a Female Chef—Stop Judging My Appetite (Women’s Health) Chef Amanda Cohen makes a strong argument for eating whatever you want, whenever you want, and not being ashamed of it.
The Hunt for Mexico’s Heirloom Beans (The New Yorker) The story of how rare varieties of beans have become part of the gourmet food scene in Mexico.
Netflix adapted Sanrio’s beer guzzling, heavy metal super fan (and adorable red panda) Aggretsuko for a new series, which premieres on Saturday.
A new season of Comedians in Cars Getting Coffee is now streaming on Netflix if you want to see Jerry Seinfeld chat about comedy with some icons of the industry over diner food and cups of joe.
This (slightly gross) video explains why that milk you put in your coffee every morning is basically just filtered cow blood.
These simple, roasted ribs with watermelon ketchup are a perfect potluck crowd pleaser you'll be turning back to all summer long.
April 13, 2018
ICYMI on F&W This Week
British home cook Nigella Lawson explains why you shouldn't call her a chef. Here's why that's important.
In the latest installment of Communal Table, chef Matt Hinckley recounts how he once "medicated stress with drinks" before getting sober, and calls out the toxic drinking culture in so many professional kitchens.
We announced the Food & Wine Restaurants of the Year — so study up and start making your reservations now.
While you're reading up on the Restaurants of the Year, you're bound to get hungry. So make one of these 24 Recipes from F&W's Restaurants of the Year. You'll find everything from an epic patty melt (dubbed "party melt) to the best-ever banana pudding.
Or, let Jacques Pépin's extremely generous praise for a Youtuber who tried to recreate his famous omelet recipe motivate you to sharpen your own omelet making skills. Here are some of our favorite recipes.
Chef's Table: Pastry, the fourth season of Chef's Table, premieres on Netflix today. Here are some of our favorite stand out moments from the show, and 9 of the most beautiful desserts you can expect to see.
On PRI, hear the true story behind the rise and fall of Domino's iconic eighties-era cartoon spokesperson, The Noid.
The Only Knife in Your Airbnb (The New Yorker) This humor piece is written from the perspective of that dull knife that always seems to be the only item of usable cutlery at the Airbnb.
What's for Lunch? Soup with a Side of Art (The New York Times) The artist Eduardo Navarroto creates works that can be dissolved in a cup of soup, and then eaten.
Eddie Hernandez Doesn’t Care if His Food Isn’t ‘Authentic’ (The New York Times) The chef, who puts cream and sugar in his grits and makes his chilaquiles with Fritos, discusses why he thinks "too much emphasis is placed these days on culinary authenticity."
The Microbiologist Sniffing Out the World’s Perfect Cheese (Atlas Obscura) This cheese-focused scientist has collaborated with David Chang and studies the tiny microbe communities that make different cheese what they are.
How Chef José Andrés Turns Impulsiveness Into An Asset (Fast Company) This lengthy profile of the humanitarian and chef reveals that he’s expanding his empire to Dallas.
Finally, if you have one drink this weekend, beer writer Mike Pomranz suggests it be the Grimm Afterimage Double IPA. Find out why. (And also feel free to have more than just one drink.)
April 6, 2018
ICYMI on F&W This Week
Andy Wang talked to José Andrés about his next move in the fight against hunger. Even Guy Fieri came up.
David Landsel weighs in on where to eat and drink in Mobile, Alabama right now.
If you love tea, you'll want to check out this guide to one of the tea world's capital cities, Hong Kong.
Get an insider's look at the country's only fresh tuna auction, in Honolulu.
Giada de Laurentiis' latest cookbook came out late last month, but one of our writers tried her foolproof recipe for cacio e pepe this week and can attest to the fact that it is simple, super delicious and creamy, and you'll have enough leftovers for a light Sunday lunch.
Not only does Nigella Lawson's portrait hang at Oxford now, but her latest cookbook came out this week. In honor of Britain's reigning domestic goddess, why not try out her recipe for roasted sausages?
Cocktail This classic film from the eighties about a wild New York City cocktail bar is new to Netlifx this month. Watch a baby-faced Tom Cruise learn how to take multiple drink orders at once, and fall in love, too, of course.
The Unbearable Sadness of Toast (J Stor Daily) What is the true meaning of toast? If you're scholar Arthur Berger, it's much more than a lackluster breakfast item—it's a "reflection of an industrialized, upwardly-mobile society."
Michelin-Starred Restaurants Use Custom Tabletop Designs to Complement Their Food (Architectural Digest) At Michelin-starred restaurants the food comes first, but more and more frequently, chefs are turning to designers to create signature pieces of dinnerware that elevate the experience.
Let’s Call It Assimilation Food (Taste Cooking) In this moving essay, Soleil Ho defines "assimilation food"—cuisine invented by immigrants to America that integrates the familiar flavors of home with the ingredients available to them at local grocery stores and in their newly settled communities. This is not fusion cuisine, she writes, but a way for immigrants to take back agency.
My Life in Three Cakes (The New Yorker) Maira Kalman shares three short stories about the importance of cake in her life, and a recipe for a white layer cake with buttercream frosting.
The Ultimate Travel Souvenirs Are the Photos We Share on Instagram—And Hotels Have Noticed (Quartzy) People aren't collecting physical souvenirs of their travels anymore, they're collecting Instagram photos, at least according to this essay, which reveals that more and more hotels are implementing Instagram-friendly designs.
March 30, 2018
ICYMI on F&W This Week
David Landsel knows what the people want: He put together this epic list of the best coffee in every state. Then he explained what he learned along the way. Here's a taste: Some of the best coffee is being made in the most unlikely places.
Alton Brown explains what skills are needed to become an Iron Chef in your own kitchen.
Gourmet food is our usual purview, but if you're curious about what not-so-fancy hot dogs New York City has to offer, we created a complete ranking.
This is how diners can make restaurants safer, happier spaces for the people who work in them, according to 10 chefs.
If you're gearing up for Easter, check out this year's best, Easter candy. The Food & Wine staff took it upon ourselves to try this year's newest stock so that you could spend your time on the very best.(Don't miss Ghirardelli's Dark Chocolate Sea Salt Caramel Eggs.)
Study up on butter lambs, the Easter tradition traditionally practiced by Polish-Catholics in places like Milwaukee and Buffalo, that you probably haven't heard about.
If you're stuck trying to figure out what cocktails to serve at your Easter gathering, look no further than our Executive Wine Editor Ray Isle, who stopped by Mad Genius LIVE to offer his best tips for making champagne cocktails.
What's Cooking in that Egg Spoon? (The New York Times) Here, Kim Severson distills all that's true about the egg spoon controversary (which, if you haven't been paying attention, our own Kat Kinsman wrote beautifully about when the issue flared up again after Tamar Adler's Grub Street diet incited a new round of haters). As Alice Waters' daughter Fanny Singer puts it, "I have never heard the word ‘precious’ used with a man who has promoted some little-specialized gadget.”
Grocery Wars Turn Small Chains Into Battlefield Casualties (The New York Times) As "behemoths" like Walmart and Amazon battle it out for grocery store supremacy, smaller chains in rural areas are closing down at an alarming rate. Of real concern is what will become of the thousands of employees who work at these institutions, many of whom are owed pensions once they retire.
At Hamburger Central, Antibiotics for Cattle That Aren’t Sick (The New York Times) This in-depth report finds that Americans have become "addicted" to the antibiotics used in beef cattle, even those that aren't sick. According to the interviewed scientists, there are biological costs to continued use of these antibiotics, and that injecting our food with these drugs "is a genuinely bad idea."
To this Black Lives Matter co-founder, activism begins in the kitchen (Washington Post) One of the founders of the Black Lives Matter movement, Alicia Garza, explains how she uses cooking to relax, and how food has helped her connect to her community. She still uses recipes passed down to her from mother and grandmother.
A New Generation of Food Magazines (The New York Times) Print isn't dead and neither is food media. See here, wherein Tejal Rao highlights all the wonderful, small food publications that have blossomed in recent years, for proof.
15 Flavors of Spam (Taste Cooking) This breakdown of every flavor of Spam proves one thing: This American classic knows no limits.
Finally, this suspenseful and compelling Twitter thread follows the saga of a common workplace drama: Who stole someone else's lunch from the communal refrigerator?
March 23, 2018
ICYMI on F&W This Week
Read about Woolworth on 5th, the Nashville restaurant that just opened at the site of the historic lunch counter sit-ins. As Vanderbilt professor and cookbook author Alice Randall Williams puts it, "A welcome table has never been more needed and Nashville leads that charge in so many ways.”
Next, while you may be getting excited for the next season of Chef's Table, take an important moment to consider why the media has ignored women's absolute domination in the pastry sector, and why that's a huge problem.
You'll be delighted, then, to read about O'ahu's last dairy farm, which is owned and operated by women.
And with Hawaii on the mind, don't miss Sheldon Simeon—who is opening his second Maui restaurant—on his home state's cuisine.
Finally, find out if your local coffee shop made it on our list of the best coffee in every state, which includes at least one runner-up for every choice.
The 101 Dishes That Changed America (Thrillist): Elsewhere on the Internet, food media was reviewing other things America can be proud of. Looking for an answer to the age-old question, "What is American food?" This is a fun (and maybe a little frightening) place to start.
In This Corner of Maryland, Holidays Mean a Stuffed Ham (The New York Times): You could also read Kim Severson's deep dive on "one of America's most regional, and revered, specialties."
Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie (The New York Times): And speaking of American specialities, don't miss the obituary (part of a series in which the Times publishes obituaries on figures who have been overlooked because they're not white males) on the woman who is behind the chocolate chip cookie. Then go bake a lot of cookies.
After Years Of Violence, Chef Offers Colombian Farmers Pride And Profit (NPR): Another woman worthy of your attention this weekend? Bogotá-based chef and social entrepreneur Leonor Espinosa, who is "reviv[ing] traditional agriculture, ancestral foodways and culinary know-how among rural, mainly indigenous and Afro-Colombian people."
India Mahdavi, Virtuoso of Color (The New Yorker): Same goes for India Mahdavi, the designer responsible for Sketch, the most Instagrammed restaurant in London, who is profiled in this great read.
Great Big Story revealed The Age-Old Cookbook Aiding Scandinavia’s Master Chefs
On Grief and Oysters: A Reading by Alicia Kennedy (The Splendid Table): Here, the vegan food writer explains why she makes an exception for oysters. Prepare for a good cry.
If you're in New York, check out cult-favorite craft beer brand Mikkeller’s new brewery, which opens this weekend.
Also if you're in NYC, check out the Just Food Conference, whose theme this year is Persist/Resist. Expect a full day packed with meaningful panels and workshops on everything from cultivating a fair and open workplace to an introduction to fermentation.
And if you're going to a March for Our Lives rally, here's how to get free rides, food and more.
March 16, 2018
ICYMI on F&W This Week
Make room on your bookshelf for one—or all—of these awesome cookbooks, that are coming out this spring.
Drink all the Guinness you want, but don't forget to try some of these other great Irish stouts as well. While you're at, check out why experts from Ireland think you should be drinking Irish whiskey, and try your hand at one of these traditional Irish recipes this weekend to celebrate St. Patrick's Day, of course.
Next, look out for the April issue of Food & Wine for everything you need to know about wine this spring. And while you're pouring yourself a glass, read up on some of the rising women in the wine industry you're going to want to keep an eye on.
A slight buzz will make reading about this luau at Disney's resort on Oahu even more fun. There were Moana cupcakes.
On a more serious note, these 10 chefs are working to make sure restaurants are happier, healthier places to work, and deserve your full attention because of that.
And speaking of attention, here's everyone in the food world, from chefs to writers, who was nominated for a James Beard Award this year.
Jump-Starting the Aquavit Renaissance (The New York Times): Young bartenders are rediscovering the Scandinavian liquor, and we could not be more excited.
Raising Awareness About Mass Incarceration Over Dinner (Civil Eats): This Philadelphia-based chef is hosting a dinner series to make "the problem of mass incarceration a household conversation."
The Disgusting Food of Reddit's Bro-Cooking Community (Vice): This deep dive into the food pictures posted by Reddit users isn't your typical beautifully crafted Instagram-fodder. In fact, it's the exact opposite. Click at your own risk.
How Pop-Ups Took Over the American Restuarant (GQ): "One-night-only dining experiences" have taken over the food world. This story explores why they have become so popular among chefs—one reason is that a pop-up restaurant doesn't have to pay rent—as the writer tracks down various pop-ups around Los Angeles.
Halo Top Ice Cream Too Expensive? Hack Your Own (The Outline): More from Reddit: Users who don't want to pay high prices for brand name products are sharing ways to make their own versions.
Dessert Goals festival in NYC: If you're in New York this weekend, head to Brooklyn for the Dessert Goals festival, which will feature vendors selling Instagram-and-drool worthy cake pops, Black Tap milkshakes, macarons (that look like unicorns), and ice cream sandwiches. If you're not in New York, here are some of our favorite dessert recipes to try out instead.
March 9, 2018
ICYMI on F&W This Week
The owner of Fluff Bake Shop, Rebecca Masson, writes about how to keep your head above water for our Communal Table series.
Learn the best way to make and eat fried potatoes.
Every place the Top Chef judges and contestents visited this season.
13 stories of women who are changing the food and drink world.
How do the people working in one of the most stressful industries on the planet take care of themselves? 11 chefs share their strategies.
The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit (Ten Speed Press) will teach you how to make simple, delicious cocktails with fresh ingredients and just one spirit.
The death of the “Big Food” era is imminent after the industry’s biggest lobbying group crumbles (Quartz) The manufactured food industry might on the brink of collapse after its biggest lobbying group falls apart..
Can Wine Transform China’s Countryside? (New Yorker) Take a look how winemakers are changing rural life outside Beijing.
Americans are starting to shop more like Europeans — and that should terrify Frito-Lay, Coca-Cola, and Kraft (Business Insider) Aldi, Lidl, and Trader Joe's are becoming the go-to grocery stores as more Americans shop like Europeans.
Why Did Brooklyn Barbecue Take Over the Internet for a Day? (Texas Monlthy) Did you see the controversy over 'Brooklyn barbecue' this week? Here's how one photo dominated the food conversation for a day.
How To Feed Yourself When You're Depressed (Skillet) These are the meals, which are as easy or easier to prepare than taking a shower, to eat if you're going through a bout of depression.
Ina Garten's show Cook Like a Pro returns to the Food Network this Sunday.
Jon Taffer tries to reinvent failing nightlife spots on the new season of Bar Rescue, also premiering this Sunday.
March 2, 2018
ICYMI on F&W This Week
When you're looking for a drink this weekend, here's a case for putting the whiskey down and picking up a bottle of cognac instead.
If you need a little escape, check out this extensive list of wineries to visit in Oregon and Washington.
Make sure you're up to speed on Dan Barber's latest venture, a gourmet seed company called Row 7 that puts flavor first in the breeding of seed varieties.
For further cocktail chatter, catch up on who won what at the IACP Awards, and read the award-winning article from this website, Sam Riches's "The Story of Heady Topper, America's Obsession-Driving Double IPA."
And if you're heading to Austin for SXSW, start making your reservations and eating plan, 'cuz things could get competitive down there.
First, if you haven't started David Chang's new Netflix series Ugly Delicious, that's officially your binge-watching assignment for the weekend. Once you're done, check out every restaurant he visits in the show.
Next, Sunday is the biggest night in Hollywood—the Acadamy Awards—and however you feel about award season, this is a majorly consequential year for the Oscars in light of #MeToo movement. Here's what the stars will be eating, and if you want a glimpse at what all the nominees will be walking away with, here's what's inside their gift bags. Finally, if you're looking to throw a party, check out these recipes to make, plus one that Ina Garten recommends.
There's no shortage of great reading out there. Here's a list of some of our favorites from this week:
The Dirty Secret of 'Secret Family Recipes' (Atlas Obscura) You know your grandma probably just copied her "famous" recipe from the back of a mayo jar, right? It's all good. We love her even more for it.
How Do You Make a Booze Go Viral? The Master of Craft Explains (VinePair) Ever wonder how Fireball became the shot of choice for college students everywhere, or why every mixologist ever uses St-Germain as a "secret weapon?"
As Milk Prices Decline, Worries About Dairy Farmer Suicides Rise (NPR) Now, here's the heavy but important read you should make time for this weekend. We all need to be more considerate of our food chain and the people behind it.
This Is How We End Rampant Sexism in the Restaurant Industry (Fast Company) And speaking of the people behind the food we love and crave and maybe take for granted but shouldn't, check out this roundtable of female chefs discussing sexism in the kitchen and how to end it once and for all. If you've been wondering who to listen to in this growing conversation, these would be the people.
How Bacon Is Really Killing Us (The Guardian) Sorry. But is it worth it??
The Louvre's Secret Apartment (Messy Nessy) Now give yourself a break and wander through the opulent quarters of the Louvre you never knew existed. Just try to refrain from buying a plane ticket to Paris after this.
Against the Grain (The Ringer): Here's the fun deep dive on Dave's Killer Bread—the bread with a self-impressed, non-cult, cool-dad following—you've been (knowingly or unknowingly) wanting to read.