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Editors Letter December 2012
Date: Fri, Nov 9, 2012
Mastering cooking for a crowd is something that takes practice, like piano or ballet—the more you do it, the better you get. It is also true that a good teacher is key. So for this time of year, when many people host their biggest and most ambitious parties, we have enlisted some of the best teachers we know to help make your holidays the greatest they can be. The most important criterion for a teacher is experience. Tamar Adler and her brother, John, have worked at some incr...
Top Chef Challenge: Chris Cosentino’s Perfect Fish Fillet
Date: Fri, Nov 9, 2012
Giving Top Chef Masters winner Chris Cosentino random animal parts, like hearts and brains, isn’t a challenge—that’s what the chef of San Francisco’s Incanto is known for. So F&W gave him a bigger test: halibut. To keep the fish moist (he finds it dry), Cosentino sears it in cumin-spiked brown butter. “Brown butter makes everything explode with flavor,” he says. He serves the fish with colorful sautéed lettuce and radishes. Did he learn...
Train Yourself to Pair Wine and Food
Date: Thu, Nov 8, 2012
In This Article Body: Why matching body between wine and food is key Texture: See how tannic wines complement rich food Acidity: How to pair wines with tart, tangy foods Sweet & Spicy: Discover the way sweetness quells heat Plus: Five All-Purpose Wines Photo © Julia Rothman. Body What’s the importance of matching body? If there’s one...
The Supersize Dinner Party
Date: Thu, Nov 8, 2012
In this Article How to Shop for Large-Format Wines Dinner idea for a crowd: Pair a large-format bottle of wine with three giant baked pasta dishes. Photo © Peter Arkle. Among the more curious lessons I’ve learned through entertaining at home, the strangest has to be the conceptual link between Hooters waitresses, knife-flipping Benihana chefs and three-liter jeroboams of the elegant 2006 Sesti Brunello di Montalcino. In short: Dining, even...
10 Best Bargain Wines in the World
Date: Thu, Nov 8, 2012
In this Article Top Value Reds Top Value Whites Discovering great bargain wines under $13. Photo © Alex Nabaum. At the risk of sounding a little too much like an SAT question, here’s a problem to solve: Mr. Smith is in a wine store. Some inexpensive wines are popular. Some inexpensive wines are good. However, not all inexpensive popular wines are good, and not all inexpensive good wines are popular. What wine should Mr. Smith buy? ...
DIY Porchetta
Date: Thu, Nov 8, 2012
In this Article Step-by-Step Porchetta Ideas for Leftover Porchetta “When Italians make porchetta, they debone a whole pig, then fold all of the leg and shoulder meat into the belly and roll it up,” says Michael Pirolo, chef at Miami’s Macchialina, the latest restaurant from the popular Pubbelly restaurant group. “But I run a small place, so we’d never be able to go through an entire pig.” To make a more modestly...
Easy Holiday Brunch Recipes
Date: Wed, Nov 7, 2012
F&W’s Grace Parisi shares easy holiday brunch recipes. Photo © Michael Turek. Trying to throw a dinner party in December is a scheduling nightmare. The first weekend of the month is too close to Thanksgiving, and the last is too close to Christmas, which leaves everyone jockeying for the same few available weekend evenings. My solution: Host a casual brunch party; it opens up your calendar and alleviates the stress of cooking a three-course meal. To make things ev...
Once Cynical, Bourdain Now Embraces Holidays
Date: Wed, Nov 7, 2012
In this Article Les Halles Recipes, Revisited Anthony Bourdain revisits recipes from his Les Halles cookbook. Photo © JIM COOPER/AP/Corbis. For nearly 28 years, Christmas meant the busy season to me. It meant working longer and harder and serving more meals, office parties, so many turkeys going in and out of the ovens, it eventually felt like bowling; ending, finally, after midnight on New Year’s Eve, me and whatever crew I was working with ...
The Hungry Crowd: Hugh Jackman
Date: Wed, Nov 7, 2012
You’re on the set of the new Wolverine movie right now, so you are in hard-core training mode. What have you eaten so far today? Today I woke up and had just water, then I did cardio, had a protein shake, hit the weights, another protein shake. Actually, you caught me on a real treat day—just now, I had dry rye toast, three poached eggs and smoked salmon. Will there be a celebratory meal or two in New York when training is done? Oh yeah. I’l...
Editor's Letter
Date: Thu, Jul 1, 2010
When Jane Austen and other careful chroniclers of 19th-century society wrote about the social season, they usually meant the winter months. But at the beginning of the 21st century, summer is the biggest party time of the year. Why the change? I'd venture to guess that it's because the cooking is much fresher and simpler (and so is the cleanup). This approach is certainly true for the Hall family of Long Meadow Ranch in Napa Valley. They invited F&W to a dinner featuring...
10. Towering Coconut Layer Cake
Date: Wed, Jun 23, 2010
© Tyler Florence. Amazing Recipes: Great Recipes from Tyler Florence More Perfect Layer Cakes More Baking Recipes & Tips
9. "Le Grand" Cheeseburger: Grass-Fed Beef, Caramelized Onions and Cowgirl Creamery Mt. Tam Cheese (Fried Egg Optional)
Date: Wed, Jun 23, 2010
© Tyler Florence. Amazing Recipes: Great Recipes from Tyler Florence 10 All-Time Favorite Burgers F&W's Ultimate Grilling Guide
8. Mom's Creamy Dijon-Potato Salad
Date: Wed, Jun 23, 2010
© Tyler Florence. Amazing Recipes: Great Recipes from Tyler Florence Perfect Potato Salad Recipes Make-Ahead Picnic Salads
7. Avocado and Hearts of Palm Salad with Lime
Date: Wed, Jun 23, 2010
© Tyler Florence. Amazing Recipes: Great Recipes from Tyler Florence More Ideas for Avocados Main Course Salads
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