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Entries tagged with 'Food and Wine'

'Food & Wine' Readers' Picks: Best Burgers in the US

A Hamburger Today Erin Jackson 18 comments

Food & Wine recently released the results of their readers' picks for best burgers in the nation. Find out which 20 restaurants earned a spot on the list. More

Snapshots from the Food & Wine Chef Showcase in Chicago

Chicago Dennis Lee 3 comments

This past Monday, I had the unique opportunity to visit the Food & Wine Chef Showcase, hosted at the Museum of Contemporary Art. Featuring over twenty Chicago area restaurants and chefs, it was a truly impressive exhibition of food and wine. More

Snapshots From The Food And Wine Best New Chef Awards

New York J. Kenji López-Alt 3 comments

Last night's Food and Wine Best New Chef Awards brought together some of the greatest chefs (both new and old) from across the country as well as a few Food Network and Top Chef stars. Check out some of the action in the slideshow. More

San Francisco: The Burgers and Non-Burgers at Gott's Roadside

A Hamburger Today David Kover 12 comments

Food & Wine somehow saw fit to put a fish sandwich on their list of the 25 best burgers in the country. Whaaaaat? We paid a visit to Gott's Roadside in San Francisco to sample the sandwich in question, and also to try, you know, the actual burger on their menu. More

25 Best Burgers in the US from 'Food & Wine'

A Hamburger Today Robyn Lee 15 comments

Burgers. Aw yeah. Earlier this month Food & Wine listed their picks for 25 best burgers in the US. Here's the list in case you don't want to click through the slideshow: California: In-N-Out | Cheeseburger [AHT review] New... More

Dinner Tonight: Steamed Tofu with Shrimp and Black Bean Sauce

Serious Eats Nick Kindelsperger 4 comments

Is there anything more boring than steamed tofu? I adore tofu when it's pan-fried, or slipped into some luxurious sauce. But I tend to pass the steamed version as quickly as possible. So why did I settle on this recipe from Food and Wine? Maybe it was the fermented black beans, which lend a meatiness to everything they touch. I can safely say, I was thinking more of the shrimp than the tofu when digging into this dish. More

'Food & Wine' Magazine Searching for Home Cook Superstar

Erin Zimmer Post a comment

The magazine will launch its first-ever Home Cook Superstar Search contest in the September issue. “This is truly the year of the home cook,” said Food & Wine editor-in-chief Dana Cowin. Anyone over 18 can enter here until December 1. The winner will receive a feature in the March 2010 issue and two tickets to the Cayman Cookout food-and-wine festival.... More

French Fry Salad at Market Table?

New York Erin Zimmer 1 comment

To clarify, there is a french fry salad ($14) on the dinner menu at Market Table, as pointed out by Food & Wine's Kate Krader. But it's really not that crazy. The composition: salad greens, steak tartare, and french fries.... More

Food Glossies Focusing on Comfort Food, Inexpensive Dishes

Ed Levine 3 comments

A piece in the New York Times today states the obvious: Upscale food magazines are reacting to the economic downturn by focusing on recipes and stories about meatloaf, macaroni and cheese, and burgers instead of missives on the joys of foie gras, caviar, and Kobe beef. The cover from the various March issues tell all: Bon Appétit: "Comfort Food Now" is a coverline; the photo is shephard's pieFood & Wine: Root vegetable gratin, a fancy-pants casserole, is the coverGourmet: Grilled ham and cheese sandwich on the cover Interestingly, the story barely mentions the web at all, which is kind of strange when you think about it.... More

Turkey Talk: Dana Cowin of Food & Wine Magazine

Ed Levine 1 comment

Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Food and Wine's editor in chief, Dana Cowin, gave us some insight into how the magazine does Thanksgiving. How do the ideas get developed? We think first how we can help people make Thanksgiving dinner. We try solve their problems. That's how we come up with our chart to help people cook Thanksgiving, no matter what kind of meal they want to serve. A lot of people cook a lot of dishes and they need help with timing and cooking space, so we show people how to use a grill as an extra oven and how... More

'Food & Wine' Magazine's Baked Penne with Sausage and Creamy Ricotta

Serious Eats The Serious Eats Team 2 comments

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

'Food & Wine' Magazine's Crunchy Baked Fennel

Serious Eats The Serious Eats Team Post a comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

'Food & Wine' Magazine's Caramel Cream Pie with Crispy Rice Topping

Serious Eats The Serious Eats Team 1 comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

'Food & Wine' Magazine's Buttery Squash Turnovers

Serious Eats The Serious Eats Team Post a comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

Cooking from the Glossies: Green Lentil Salad with Hazelnut Vinaigrette

Serious Eats Lucy Baker 2 comments

Photograph from WordRidden on Flickr I've never had much use for lentils. They always seem a little too boring, too bland, too brown. On cold days I prefer tomato soup; and when preparing main-course salads I'd sooner pop open a... More

Cooking from the Glossies: Mustard-Baked Chicken with a Pretzel Crust

Serious Eats Lucy Baker 6 comments

©iStockPhoto/Sage78 The first time I tasted the famed pretzel croissant at the City Bakery in Union Square, it was like a revelation from the culinary gods. The inside was light, flaky, and buttery—everything you would expect from a French... More

Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil

Serious Eats Lucy Baker 6 comments

©iStockphoto.com/subjug Pesto is one of those near perfect foods: easy to prepare, bursting with verdant flavors, and an excellent choice for make ahead meals since it lasts forever in the freezer. Just about every home cook has a tried-and-true version... More

Meg's Adventurous Palate

Adam Kuban 6 comments

What a treat it was to page through the just-arrived August issue of Food & Wine magazine and happen across this photo (right) in an article titled "What's Your Food Personality: Picky or Adventurous?" That's Meg Hourihan, aka Megnut, who has served as senior adviser and so much more here at Serious Eats. From the article: Megnut.com blogger Meg Hourihan credits her adventurous palate to her family's "no thank you portion," a rule stipulating that there could be no outright refusals at the dinner table. Blubber is next on her list of foods to try. What kind of food palate do you have? What's next on your list of foods to try?... More

Food & Wine Names Best New Chefs

Adam Kuban Post a comment

The magazine heaps praise on ... April Bloomfield: The Spotted Pig; New York Gabriel Bremer: Salts; Cambridge, Massachusetts Steve Corry: Five Fifty-Five; Portland, Maine Matthew Dillon: Sitka & Spruce; Seattle Gavin Kaysen: El Bizcocho; San Diego, California Johnny Monis: Komi; Washington, D.C. Sean O'Brien: Myth; San Francisco Gabriel Rucker: Le Pigeon; Portland, Oregon Ian Schnoebelen: Iris; New Orleans Paul Virant: Vie; Western Springs, Illinois Biographies and more info on Food & Wine's site.... More

'Food & Wine' Magazine Wimps Out with Its Taste Tests

Ed Levine 1 comment

Food & Wine is actually my guilty pleasure food glossy. I know it's style- and star-driven, but it's a very well put together magazine whose editors execute their vision very well. That said, the "Taste Tests" in the front of the book almost always wimp out. I'm sure the reason is that they don't want to piss off any present or future advertisers, but the result for me is that I don't believe a word that's said in them. They tasted frozen pizzas in the April 2007 issue and reported on three, Amy's, American Flatbread, and Stouffer's French Bread Cheese Pizza. In a shocking development, they liked them all. If you need further proof that Food & Wine wimps out... More

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