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Entries tagged with 'Food and Wine Magazine'

Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes

Kate Williams 2 comments

Can you really write a book on America's Greatest New Cooks and not mention Alex Stupak of Empellón? Stupak's cuisine takes all of the multitudinous flavors of Mexico and intensifies them further; a perfect example is his take on chorizo and potato tacos. More

Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes

Serious Eats Kate Williams Post a comment

Can you really write a book on America's Greatest New Cooks and not mention Alex Stupak of Empellón? After all, it takes a great mind to move from avant-garde pastry to idiosyncratic Mexican cuisine in one successful fell swoop (even if Stupak insists it was a natural transition). Stupak's cuisine takes all of the multitudinous flavors of Mexico and intensifies them further; a perfect example is his take on chorizo and potato tacos. More

Justin Smillie's Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria)

Kate Williams Post a comment

We're big fans of Il Buco Alimentari e Vineria here at Serious Eats, so it's little surprise that its chef, Justin Smillie, made the cut for Food and Wine's new cookbook America's Greatest New Cooks. Not surprisingly, many of his recipes in the book include pasta in some form. One of his more unique dishes, Pasta with Shiitake, Peas, and Goat Cheese, takes layered lasanga and scrambles it up a bit. Smillie adds fresh primavera-ish flavors to broken flat noodles with peas, goat, cheese, and mint, while grounding the pasta with earthy mushrooms and thyme. More

Justin Smillie's Pasta with Shiitake, Peas, and Goat Cheese (Il Buco Alimentari e Vineria)

Serious Eats Kate Williams 3 comments

We're big fans of Il Buco Alimentari e Vineria here at Serious Eats, so it's little surprise that its chef, Justin Smillie, made the cut for Food and Wine's new cookbook America's Greatest New Cooks. Not surprisingly, many of his recipes in the book include pasta in some form. One of his more unique dishes, Pasta with Shiitake, Peas, and Goat Cheese, takes layered lasanga and scrambles it up a bit. Smillie adds fresh primavera-ish flavors to broken flat noodles with peas, goat, cheese, and mint, while grounding the pasta with earthy mushrooms and thyme. More

The Market Restaurant Chefs Nico Monday and Amelia O'Reilly's Smoked Fish Chowder

Kate Williams 2 comments

Laced with fennel, leeks, and bay leaf, Nico Monday and Amelia O'Reilly's Smoked Fish Chowder from Food and Wine's new cookbook America's Greatest New Cooks is a complex, fragrant take on the classic even before adding its namesake ingredient. But it is the flaked smoked fish that truly takes this chowder to another level. The smoke's aroma is the first thing to hit when ladling a bowl, and it certainly permeates the soup. However, since it is added so late in the cooking, this smoke gives way to the sweet corn, fennel, and potatoes. More

Nico Monday and Amelia O'Reilly's Smoked Fish Chowder (The Market Restaurant)

Serious Eats Kate Williams Post a comment

Laced with fennel, leeks, and bay leaf, Nico Monday and Amelia O'Reilly's Smoked Fish Chowder from Food and Wine's new cookbook America's Greatest New Cooks is a complex, fragrant take on the classic even before adding its namesake ingredient. But it is the flaked smoked fish that truly takes this chowder to another level. The smoke's aroma is the first thing to hit when ladling a bowl, and it certainly permeates the soup. However, since it is added so late in the cooking, this smoke gives way to the sweet corn, fennel, and potatoes. More

City Grit Chef Sarah Simmons's Creamy Parmesan Grits

Kate Williams 6 comments

The parmesan sauce on these grits is a revelation. I've always just stirred in grated cheese to hot grits, but making a sauce adds another layer of creaminess to the dish, not to mention helps keep the cheese from breaking. More

City Grit Chef Sarah Simmons's Creamy Parmesan Grits

Serious Eats Kate Williams Post a comment

I grew up with grits. Whether they were instant with extra salt, slow-cooked with chunks of cheddar, or tented with a Kraft Single and a puddle of Tabasco (a la Waffle House), I'd eat them every which way. And I'd still eat them every morning if I didn't have to mail-order a good bag. Even though menus today are replete with Southern-inflected versions of the Bible Belt breakfast staple, it is still surprisingly difficult to find a bag of white ground corn labeled "grits" above the Mason-Dixon line. It's a good thing Sarah Simmons's recipe for Creamy Parmesan Grits from Food and Wine's new book America's Greatest New Cooks still works with "polenta." More

Cook the Book: Food and Wine's 'America's Greatest New Cooks'

Kate Williams 149 comments

This week we're cooking from Food and Wine's America's Greatest New Cooks cookbook. The magazine chose 12 relatively young chefs, both NYC-popular names (Alex Stupak) and lesser-known (Sarah Simmons). Each chef is credited with 10 recipes, and each ones was tested in the F&W kitchen, so you can count on these turning out great at home. More

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