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Get authentic recipes and stories from around the globe.

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    Velvet Gentleman Mezcal CocktailEnlargeCredit: Farideh Sadeghin Every so often I get together with old friends from culinary school for dinner out. We use the opportunity to catch up, try a new spot, and maybe visit a former classmate who's landed in a New York restaurant kitchen. On our most recent excursion we wound up at Rotisserie Georgette, a French bistro on Manhattan's Upper East Side. We began passing around our cocktails—it's mandatory on these outings that everyone orders something different—and someone handed me The Velvet Gentleman, a mix of Cardenal Mendoza brandy, Cocchi Americano Rosa, Vida mezcal, and grapefruit bitters. Taking a sip, I quickly decided the drink had found its home: It was smoky and complex, with a tart freshness that made it the perfect pairing for the restaurant's roast chicken with garlic and herbs. Rich and smooth, with a surprising brightness that cut through even the heaviest dish, I happily drank it throughout our meal—and then ordered another to go with dessert.

    See the recipe for the Velvet Gentleman »

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  • 11/20/14--11:30: Tips We're Thankful For
  • Here are our best tips for Thanksgiving cooking, including how to achieve a crispier-skinned bird, fluffier pumpkin pie, and richer gravy, as well as step-by-step guidance on trussing your turkey and carving it tableside. 

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    No Thanksgiving feast is complete without a side of sweet-tart cranberry sauce. But while cranberries are in season in the late fall, they also make a delightfully tangy addition to cocktails and desserts. Roasted, juiced, or baked, from the most traditional of sauces to an airy cranberry mousse, these 16 recipes highlight the very best of the iconic autumnal berry.

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  • 11/20/14--15:13: The Velvet Gentleman
  • Velvet Gentleman Mezcal CocktailEnlargeCredit: Farideh Sadeghin MAKES ONE COCKTAIL


    3 oz. Cardenal Mendoza brandy
    1½ oz. Cocchi Americano Rosa
    ½ oz. mezcal
    2 dashes grapefruit bitters
    Orange twist, for garnish


    Stir brandy, Cocchi Americano, mezcal, and bitters in an ice-filled mixing glass or mixing tin until very well chilled; strain into a coupe glass and garnish with orange twist.

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  • 11/21/14--03:00: Sweet Potato Casserole
  • EnlargeCredit: André Baranowski

    4 lbs. sweet potatoes
    1⁄2 cup evaporated milk
    1⁄2 cup sugar
    6 tbsp. unsalted butter, melted
    2 tsp. vanilla extract
    1⁄2 tsp. kosher salt
    1⁄2 tsp. ground allspice
    2 eggs, beaten
    3⁄4 cup roasted salted cashews
    1⁄2 cup light brown sugar
    3 tbsp. flour
    2 cups mini marshmallows

    1. Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

    2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

    3. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

    SERVES 8 – 10

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  • 11/21/14--08:00: Bread, Rolls, and Biscuits
  • Nothing compares to a fresh, hot biscuit, roll, or slice of bread slathered with butter.

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  • 11/21/14--12:27: sponsor-SnowGraham

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  • 11/21/14--13:41: For the Drink Lover

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  • 11/21/14--13:44: Edibles

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  • 11/21/14--14:09: For the Traveler

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  • 11/21/14--14:11: Stocking Stuffers

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  • 11/21/14--14:17: For the Tabletop

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  • 11/21/14--14:48: For the Kitchen

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  • 11/25/14--10:48: Boston Uncommon
  • Parkers RestaurantEnlargeCredit: Landon Nordeman Snow is falling. Communal tables are being set. A Pixies song plays as a rush of seafood purveyors carry in the day's delivery of bluefish, swordfish, and clams. Dinner at Will Gilson's two-year-old restaurant, Puritan & Company, in Cambridge, Massachusetts, won't start for a few more hours, but already the barnlike dining room, strung with Mason-jar chandeliers, feels busy and inviting.

    At 32 years old, Gilson is a youthful, the-world-is-my-oyster kind of guy who is always smiling, and with good reason. He's running one of the Boston area's hottest restaurants. He's getting a lot of love from the local press. And if that weren't enough, he's being credited with reviving, if not saving, some of New England's most beloved dishes.

    Boston can lay claim to a particular cuisine: salt-pork clam chowders, hearty molasses-laced beans, and that perplexing cut of fish called scrod. Gilson, a 13th-generation descendent of a Mayflower passenger, is making sure regional specialties like these stay relevant in the brave new world of farm-to-table everything. Take, for example, his "boiled dinner." Rather than letting a mess of corned beef and root vegetables simmer for hours into typical Yankee-Doodle dreariness, Gilson gives it a fresh treatment. Using produce from New England farms, including his parents'—and tweezer-wielding precision—he composes a visually alluring salad of Brussels sprout leaves, hay-roasted carrots, pickled cauliflower, and thinly sliced house-corned Wagyu beef. The crisp, savory, artfully assembled dish would make a convert of even the most pious of Puritans.

    "When you talk about the regional foods of New England, it's all about nostalgia and comfort," Gilson says. "But that doesn't mean these dishes can't be elevated. What we set out to do is find the things that are visceral to people from this region, and take them to the next level."

    At a time when everything old is new again, Boston is home to some of the most bona fide dining rooms in the country
    That level is well-represented by a smoked bluefish pâté seasoned with fresh parsley and tarragon and served with New England hardtack crackers. Hardtacks, a bland staple of 19th-century fishing vessels, were notorious as much for their bricklike texture as for their ability to endure long voyages without spoilage. In Gilson's hands, however, they are crisp, buttery, and highly addictive. Equally compelling is his finnan haddie chowder, made with cold-smoked, salted haddock and potatoes.

    Puritan & Company is part of a resurgence in Boston dining, one that's been amply celebrated in the past decade. But Boston isn't just a culinary boomtown. What sets it apart is that so many of its old-guard restaurants—the kinds of places that inspired chefs like Gilson—are still around. It's why I love this town. At a time when everything old is new again, Boston is home to some of the most bona fide dining rooms, taverns, and seafood shacks in the country.

    It's not just New England food they're serving, either. Centuries of immigration—from Italy, Ireland, Germany, and beyond—have left an indelible and delicious mark. On a cold Tuesday evening, I find myself in Jacob Wirth restaurant, sitting in a swarming barroom drinking pints of Guinness among ball-capped college students and happy-hour businessmen loosening their ties while a Bruins game plays on the flat-screens. Jacob Wirth was established in 1868 by its namesake, who grew up in the same German village as the Anheuser family and became the first New England distributor of their St. Louis-based Anheuser-Busch beers.

    Enlarge Back then, the restaurant was in a German Catholic neighborhood, a gathering place for Teutonic immigrants who landed here in the 19th century. Today, that same area is Chinatown. The building alone is a sight to behold—two adjoined tatty Greek-Revival row houses with dilapidated dormers and a massive old clock that looks like it was rescued from a Hollywood prop yard. Inside, tin ceilings, schoolhouse lights, and a battered piano make Jacob Wirth seem almost artificial—like a modern-day replica of itself. While the menu is filled with such crowd-pleasers as hamburgers and chipotle turkey sandwiches, I decide on the jaeger schnitzel, a breaded veal cutlet served with meaty wild mushrooms, sweet pea spätzle, and a thick sauce enriched with the spicy digestif Jägermeister, delectable proof that Jacob Wirth retains its Old World chops.

    My mother, who was born in Massachusetts, was a teenager back in the 1960s when she ate at Durgin-Park restaurant, in the Faneuil Hall Marketplace. She was treating her older brother, George, to lunch here, celebrating his graduation from law school. That's one of the great things about Boston: You can revisit the same places your parents—heck, even your great-grandparents—once did, and eat pretty much the same food.

    I'm guessing that successive generations have been served by the same staff at Durgin-Park, too. Standing in one of the restaurant's second-floor rooms, I read the framed obituary of Nancy Greenfield, a retired employee of the Post Office who went on to become one of the restaurant's "surly, celebrated waitresses" from 1976 until 1991. According to the article, Mrs. Greenfield held court at station 12, a table for 25 where single male customers were seated communally. Glancing toward that station, I notice an older man with a shock of gray hair enjoying a bowl of clam chowder. I figure he might've known Nancy. I'd bet he misses her.

    You can revisit the same places your parents once did, and eat pretty much the same food
    Durgin-Park was born as a nameless dining hall that catered to Faneuil Hall vendors and fishermen, who would dock their boats in what was once—before numerous engineering projects—the nearby harbor. In 1827, a regular customer named John Durgin teamed up with merchants Eldridge Park and John Chandler to buy the place. Since both Durgin and Park died soon afterward, Chandler named the restaurant in their memory. Over the years, it became known as the spot to get your New England fix, with such dishes as Boston baked beans, cornmeal-based Indian pudding, caramelly apple pandowdy, and an intimidating 32-ounce prime rib that makes my mouth water as a waitress named Regina delivers it to another table.

    When my equally formidable portion of Yankee pot roast arrives, I shred the tender, flaky meat into the accompanying mashed potatoes. It's the kind of dish I remember eating countless times as a kid, usually halfheartedly. But there's something about having it here, in this history-laden dining room, that makes it almost transcendent. I finish off the meal with the most curious item on the menu, coffee gelatin, which arrives in a ceramic mug topped with whipped cream. The caffeinated dessert, made with the leftovers from yesterday's pot, has been served here for ages, and as I swallow my last quivering bite, I can't help thinking of the incongruity of a bunch of salty sailors spooning up these cute little cubes before heading out to sea.

    "Let's get us some oy-stas," one of a group of five men says, affecting a Boston accent, as I make my way into the Union Oyster House. These are young guys, suited, draped in overcoats, and wrapped in expensive scarves. My guess is that they're in town for a convention. My guess is that they're a little drunk. One of them, a dead ringer for a Citizen Kane-era Orson Welles, looks up to the restaurant's wood sign and scoffs, "This whole city feels like Disney World."

    Puritan and CompanyEnlargeCredit: Landon Nordeman

    His words get to me, but I understand where he's coming from. There are parts of Boston that do feel like historic re-creation. You can't walk a few footsteps without happening upon a plaque signifying some legendary event or celebrated birthplace. One morning I casually strolled by the Old State House, where, in 1770, the Boston Massacre gave way to the American Revolution. Walking down the street from my hotel to buy dental floss, I passed the tombstones of Paul Revere, Samuel Adams, and Benjamin Franklin's parents.

    But despite young Orson's skepticism, Union Oyster House really did open in 1826, making it among the country's oldest restaurants. While it has expanded threefold into neighboring buildings over the years, its main room looks almost exactly as it did in the 19th century, when a blowhard senator named Daniel Webster riled his fellow patrons after too much brandy. Upstairs is the wooden booth where, back in the 1950s, another Massachusetts senator—John F. Kennedy—spent his Sundays reading the newspapers and mulling his political future over bowls of lobster stew.

    While I long to sit in that booth, it is already taken up by a group of Harvard undergrads, so I settle for the one directly across from them instead. I order a cup of clam chowder and take in the restaurant's wood-beamed ceilings, nautical light fixtures, and a Victorian Christmas tree that looks as if it had been decorated by Dickens himself.

    The chowder arrives smelling of briny shellfish and smoky salt pork
    The chowder arrives smelling of briny shellfish and smoky salt pork. I tear open a bag of oyster crackers, mixing them in with the tender meat and potatoes. Taking my waitress's recommendation, I follow it up with a classic seafood Newburg with succulent scallops, lobster tail, and shrimp, all of them sautéed in butter and doused in a spicy Worcestershire-and-sherry-spiked cream sauce with a flaky vol-au-vent. By the time I'm finished, the Harvard students have gone back to Cambridge, so I sneak into Kennedy's booth and order a Jameson on the rocks.

    After settling my tab, I make my way up the block to the Omni Parker House hotel, where I'm staying. But before heading to my room, I make a split-second decision to duck into Parker's Restaurant, just off the main lobby. While some may call it stodgy and outdated, this circa 1920s dining room is one of my favorite places on earth. With its opulent chandeliers, handsome hardwood paneling, and heavily draped floor-to-ceiling windows, it harkens back to a time when black-tied men and white-gloved women maintained an almost absurd amount of decorum, at least until the third martini kicked in.

    Following in the footsteps of illustrious Parker's chefs Jasper White and Emeril Lagasse, the current executive chef, Gerry Tice, serves New England mainstays: chowder, lobster, the fluffy namesake Parker House rolls, and, of course, scrod, which he sautés in white wine and coats in bread crumbs. It's a quintessentially New England food whose name, my tuxedo-clad waiter tells me, was an acronym for the phrase "Special Catch Requested of the Day."

    Jacob Wirth restaurantEnlargeCredit: Landon Nordeman

    While this seems an apocryphal tale for a term that, according to most dictionaries, is derived from the British term "scrawed," which refers to a split and salted young fish, I order it anyway. As I slide my fork into the moist white fillet, I'm reminded that it's far better tasting than it sounds. I settle into my plush leather chair and surrender myself to the Parker's experience. A World War II-period soundtrack plays in the background. I gaze toward a corner table where, more than half a century ago, it is said that a young man named John proposed to a beauty named Jacqueline. The hushed, largely empty dining room springs to life, at least in my imagination.

    In 1875, inside a small brick building on Bosworth Street, a dream came true. Here, a young French immigrant to Boston named Henry Marliave opened what would become one of the city's most revered restaurants—The Marliave. For more than a century, it would be celebrated for its menu of French, Italian, and New England dishes. But starting in the 1990s, the food began to suffer; the crowds began to thin. In 2003, Henry Marliave's dream ended when the restaurant was shuttered, many believed for good. Its unlikely resurrection came less than two years later, thanks to chef Scott Herritt, who grew up not in New England, but in Oklahoma. Much like Gilson's approach at Puritan & Company, part of Herritt's plan for The Marliave was to make it a showcase for refined New England classics. And if the tender pan-roasted local swordfish served with Swiss chard, red bell peppers, and potatoes is any indication, The Marliave might still be here a hundred years from now.

    After finishing my meal, I take a seat at the restaurant's reassuringly crowded bar, the old mosaic tile floors and pressed tin ceilings still intact, and watch as good-humored patrons imbibe Prohibition era cocktails. I order a boozy Boston Tea Party made with tequila, ginger, lemon, and Earl Grey. A couple sitting next to me asks if the Bruins won tonight. I say I'm from New York, and they tell me that's okay. "Blue Christmas" starts playing in the background. And while this timeless Boston restaurant is nearly a century and a half old, right now, it feels to me like opening night.

    See our guide to where to eat in Boston »

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  • 12/05/14--11:54: Travel Guide: Iceland
  • Ships in IcelandEnlargeCredit: Judy Haubert


    Icelandair offers direct flights from Boston, New York, Washington D.C., and Seattle to Keflavík International Airport, 30 miles from Reykjavík.


    Icelandair Hótel Reykjavík Marina(Mýrargata 2, 101 Reykjavík; 354/444-4000) Start the morning with a bowl of skyr, Iceland's thick, strained yogurt, from the breakfast buffet at this cheery marina district hotel. Its restaurant Slippbarinn, open for lunch and dinner, serves fun fare like flatbreads topped with garlic-fried langoustines—an Icelandic riff on pizza.

    Kex Hostel(Skúlagata 28, 101 Reykjavík; 354/561-6060) Rooms run from singles to 16-bunk dorms. The common area, adorned in blown-up bingo scorecards, includes a bar featuring local microbrews and bands, a barber offering straight-razor shaves, and an eatery turning out dishes designed by Gunnar Karl Gíslason of Dill: spring pea soup, tender arctic char, and more.

    EnlargeCredit: Michellina Jones


    Bæjarins Beztu Pylsur(Tryggvagata 1, 101 Reykjavík; 354/511-1566) Stop by this kiosk in the marina district for an exemplary version of this local street food: a pork, beef, and lamb hot dog nestled in a fluffy white bun, topped with sweet-tangy mustard, ketchup, tartar sauce, and fresh and fried onions. It's a heavenly mess.

    Dill Restaurant(Hverfisgata 12, 101 Reykjavík; 354/552-1522) Chef-owner Gunnar Karl Gíslason applies modernist cooking methods to traditional Icelandic dishes for a uniquely Icelandic slant on New Nordic cuisine.

    Grillið(Hagatorg, 107 Reykjavík; 354/525-9960) Located on the eighth floor of the Radisson Blu Saga Hotel, this glamorous restaurant offers a panoramic view of Reykjavík. Chef Sigurður Helgason's twists on classics include cured reindeer with beet and locally caught plaice with ísbúi, an Icelandic washed-rind cows' milk cheese.

    Kolabrautin(Austurbakki 1, 101 Reykjavík; 354/519-9700) Hike the sweeping stairs inside Reykjavík's Harpa concert hall to reach this sleek restaurant with an enormous coal-burning stove as its centerpiece. Italian-inspired dishes range from wood-roasted catfish with parmesan and peperonata, to squid-ink risotto with tiger shrimp, cherry tomatoes, and a balsamic reduction.

    SNAPS Bistro Bar(Þórsgata 1, 101 Reykjavík /+354 511 6677) Updated continental inspired cuisine in a cozy open-kitchen eatery that feels like cross between an old-world European bistro and a friendly neighborhood pub. Young and old alike, locals gather at the bar for the exceptional steak frites, classic cocktails, and front row seats for live sets from some of Reykjavík's best bands.

    Reykjavík Roasters(Kárastígur 1, 101 Reykjavik /+354 821 9850) Just a stone's throw from Hallgrim's Church, and featuring an amazing daily brew, this charming coffee house quickly became a daily stop during my stay. The beans are carefully sourced from small growers around the globe, then roasted in modest batches in the cozy front room by owner Torfi Þór Torfason. Be sure to pick up a Sarah Bernhardt cookie and an OmNom chocolate bar at the front counter before you go.

    IcelandEnlargeCredit: Michellina Jones


    Blue Lagoon(Grindavík, Iceland /+354 420 8800) Iceland's largest geothermal spa is amazing. Named for its milky blue pools of silica-rich sea water fed and heated by volcanic springs, enjoy a soothing soak with a steam-clouded view of the surrounding mountains and lava fields. A day pass will get you access to the extensive spa facilities, mineral-rich mud masks, the lava rock sauna, and a swim-up bar. The complex has two eateries on premise, including, as well as a gift shop where you can choose from a complete line of signature skincare products. Flying in or out of nearby Keflavík airport, look for the billowing clouds of steam and aquamarine pools from the air.

    Luxury Adventures(+354 577 1155) Offering premium travel services, Lux provides a range of options for exploring the natural beauty beyond Reykjavík's city limits. Customized/personalized trips and tours with professional guides; book a helicopter tour for a closeup view of Iceland's remote, volcanic interior; a day tour of the Golden Circle: Þingvellir, Iceland’s oldest national park, stopping on the shores of Thingvallavatn lake at the site of the first meeting of Iceland’s original parliament in the year 930; Gullfoss Waterfall: and the geyser and hot spring area around Geysir.


    NORTH: The New Nordic Cuisine of Iceland

    by Gunnar Karl Gislason and Jody Eddy
    Chef Gunnar Karl Gislason's first cookbook champions Icelandic cuisine by creating new classics around locally sourced, high-quality native ingredients. Chapters are divided by specialty producer, with titles such as "the Goat Farmer," "the Seabird Egg Collector," and the Salt Maker," and feature a bio plus Q&A with each expert. Gislason's original and approachable recipes give us an in-depth glimpse of modern Icelandic cooking, and let the island's pristine bounty shine.

    Available from Ten Speed Press; $40
    NORTH: The New Nordic Cuisine of Iceland on
    Icelandic Food and Cookery

    Icelandic Food and Cookery

    Nanna Rögnvaldardóttir
    For a comprehensive overview of Icelandic cooking with a balance of traditional favorites and modern adaptations, cookbook author Nanna Rögnvaldardóttir's recent update of her 2001 classic offers an in-depth glimpse into the ancient beginnings and evolution of the island's cuisine. And as a food historian who grew up on a remote farm in northern Iceland, it's a rare recipe that isn't accompanied by Nanna's insightful notes on the dish's ingredients, origins, and development over the years or ages.

    Available from Iðunn; $30
    Buy Icelandic Food and Cookery on

    Read our feature story Northern Lights »

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    IcelandEnlargeCredit: Michellina Jones
    This was a big travel year for me: IcelandDominican Republic (twice!), OmahaAtlantaOhio...I've been to Iceland twice in the last 12 months—once in winter and once in summer—and fell head over heels with the country and the people. Amazing food, culture, coffee, hot springs—Iceland has it all! —Judy Haubert, food & prop stylist

    After spending a few weeks in one of the most densely populated places on earth, I escaped Hong Kong for a day to go hiking. A train and a few local buses brought me out to Dragon's Back hiking trail in Wan Cham Shan. The craggy, snaking trail overlooks D'Aguilar Peninsula, which had some stunning views. The trail's end is just a half mile from Big Wave Bay beach, an adorable hideaway complete with an open-air Thai food joint. —Allie Wistart associate

    New Orleans houseEnlargeCredit: Tommy Werner
    I had an amazing time in New Orleans—the personalities are so rich! I had tacos with Phillipe Lamanusco, owner of Kitchen Witch Cookbooks; he told me about the first cookbook he ever owned, and how it survived Katrina on his front porch. I also went to We Got Soul, a Southern cuisine pop-up in the Bywater. On weekends the sidewalk outside is packed with waiting people holding wine bottles and to-go cups of beer (a true sign of civilization). The pork schnitzel with cream-mustard sauce and beer-braised red cabbage were totally worth the wait. —Thomas Werner, digital production assistant

    We went to Providence, RI. I had the best eggs Benedict I've ever had at a place called Kitchen in the Federal Hill district. The food scene there is fantastic, and there's lots of history to go along with it. —Adam Bookbinder, art director

    I spent just two days in Memphis, but after gorging on the sweet and salty country ham, served along eggs, hash browns, and biscuits & gravy, at Arcade Restaurant (opened in 1919, it’s the city’s oldest); the perfectly executed Soul Burger at bluesy Ernestine & Hazel’s (a former brothel); and the huge portion of Gumbo Cheese Fries I had to stop myself from finishing at the Blues City Café, I can't wait to go back for more. —Keith Pandolfi, senior editor

    Dieu du Ciel at the Festibiere du QuebecEnlargeCredit: Paul L'Heureux
    I basically drank my way around North America this year. In Oregon, I tried some incredible cocktails at Portland's Ned Ludd; drank my fill of sour beers at Cascade Brewing; and had some of the most amazing, nuanced wines I've ever sampled at several wineries in the Columbia River Gorge. I also went to the Festibière de Québec in Québec City, where I tasted beers from breweries like Dieu du Ciel and Unibroue, as well as a bright pink Berliner Weisse from Pit-Caribou called Lollipop that I can't forget. —Laura Sant, associate digital editor

    Back in May, I embarked on a Seabourn cruise on the Baltic Sea. I visited many glorious cities, but must tip my ushanka (Russian hat) to St. Petersburg, Russia. So much art, culture, and history. The best part was stumbling upon the Stroganoff Palace, the birthplace of one of my favorite dishes! —Kellie Evans, associate food editor

    LouisianaEnlargeCredit: Chris Granger
    I took my first trip to Louisiana this year with senior editor Keith Pandolfi for the October 2014 feature on Gumbo. Not only is it gorgeous, but the people of Louisiana are so welcoming, and the food was amazing. I can't wait to get down there again and really explore. I also took my first trip to Coney Island and had a Nathan's chili cheese dog and rode the Cyclone! It was after school was let back in so was pretty empty, but the perfect weather. —Farideh Sadeghin, associate kitchen director

    In early November, I traveled to Iceland and was absolutely stupefied by its beauty. I was charmed by the scope of its natural wonders, the incredible local music scene, the whimsical Icelandic horses with their free-flowing manes and the purity of their cuisine—just like Judy, I fell in love with this tiny island and cannot wait to return. —Michellina Jones, digital producer

    CaliforniaEnlargeCredit: Michelle Heimerman
    I spent a weekend this summer staying in a gorgeous off-grid house designed by Linda Taalman and Alan Koch. Situated in the middle of a vast desert landscape in Pioneertown, California, it's the perfect place to disconnect for a few days. —Michelle Heimerman, photo editor

    My most memorable trips this year were to Israel and Mexico. In Israel, I traversed the countryside, exploring its nascent wine scene; a handful of wineries like Flam, Golan Heights, and Tzora have begun to make world-class wines worth traveling for. In Mexico, I took a long-weekend jaunt to the new NIZUC resort, at the southern end of Cancun. The quiet property—featuring the only private beach in Cancun—is a welcome respite from the spring-breaker scene just up the coast. Instead of slamming shots, I enjoyed sampling spa treatments, learning how to roll cigars, and eating my way through the resort's six restaurants. —Erica Duecy, digital director

    Panarea, GreeceEnlargeCredit: Camille Rankin
    I've dreamed of going to the Aeolian Islands, off the north coast of Sicily, for years, and this summer my husband and I finally went. We spent three days on Panarea, the smallest of the islands and one of the most peaceful, beautiful places I've ever been. We had our best dinner at Da Pina, which is known for its eggplant gnocchi, but the food everywhere on the island was amazing. —Camille Rankin, managing editor

    This year I finally made it to New Orleans—and basically ate (and drank) my way through the city. I had the BEST Bloody Mary, like ever, at this dive bar called The Three-Legged Dog Tavern in the French Quarter. The bartender spent about 20 minutes making our drinks and topped each one off with a shot of Guinness. This Bloody Mary has ruined all others for me. More highlights were the wood-fired oysters at Cochon, the fried chicken at Lil' Dizzy's and at Coquette (I love fried chicken), the cocktails at Cure, and even the Hurricane I had at Pat O'Briens (#sorrynotsorry). —Stefanie McNamara, associate director, communications

    See where we're going in 2015 »

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    feature_west-india_bhuj_muslim-dinner_food_1200x800.jpgEnlargeCredit: James Roper
    I have a trip planned for India at the beginning of the year. I'm particularly looking forward to camping in the desert, drinking plenty of tea, and, well, eating. —Oliver Erteman, digital editorial assistant

    I am hoping to to go to Greece next year. We've never been, and the food is supposed to be amazing. —Adam Bookbinder, art director

    Wales is on the calendar for next year! I'm hoping to get lost in a few castles, butt my toes up to the edge of rocky seaside cliffs and eat an authentic Welsh cake in its homeland. —Michellina Jones, digital director

    Quebec CityEnlargeCredit: Paul L'Heureux There are always a million places on my list, but most of all I want to get back to Montréal or Québec City for a few days, just to spend some time wandering around the markets and drinking good beer. —Laura Sant, associate digital editor

    I'd love to get to Cartagena, Colombia in 2015—I will travel pretty far for fresh seafood, yucca, and plantains. In particular, I want to eat sancocho at a divey, beachside restaurant. —Allie Wist, art associate

    If I could spend my time anywhere, it's usually in the mountains, and Patagonia has always been top of my list, especially staying at the Tierra Patagonia Hotel & Spa. —Michelle Heimerman, photo editor

    EnlargeCredit: Dawn Mobley
    I'm hoping to make it to Sweden early next summer, when the daylight's back and the temperatures are up. I can't wait to try some of the amazing lingonberries, pickles, and other delights. I'm also planning a return trip to Charleston for its January restaurant week, as well as an inaugural trip to Mexico City. 2015 is going to be amazing! —Thomas Werner, digital production assistant

    I'm hoping to take a big overseas trip to somewhere I haven't been. I'm heading to the Middle East after Christmas, but would love to hit up France or Italy as well. —Farideh Sadeghin, associate kitchen director

    I have a friend living in a rural lodge in County Mayo, Ireland, surrounded by meadows filled with Shetland ponies and Connemara sheep. She's there for another six months or so and has given me an open invite to come and visit. I've never been to Ireland and would really love to spend a week petting ponies, exploring the local surroundings, and eating delicious cheese. —Judy Haubert, food & prop stylist

    See the best places we visited in 2014 »

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    SERVES 4


    • 1 cup sour cream
    • 3 tbsp. fresh grated horseradish
    • 2 tsp.cider vinegar
    • 1 headradicchio, cored and halved, leaves separated
    • Kosher salt and freshly ground black pepper, to taste
    • 2 cupscanola oil
    • 2 cupsflour
    • 2 tbsp.Spanish paprika
    • 1 tsp.garlic powder
    • 4eggs, lightly beaten
    • 2 cupspanko bread crumbs
    • 4boneless, skinless chicken thighs, pounded until ¼" thick
    • 8 tbsp.unsalted butter
    • 1 bunchrosemary
    • 1 bunchthyme
    • 1loaf challah bread, sliced 1” thick and toasted
    • Apple sauce, for serving

    1. Make the horseradish cream: Mix sour cream, horseradish and 1 tsp. vinegar in a bowl; set sauce aside. In another bowl, toss remaining vinegar, the radicchio, salt, and pepper; set aside.

    2. Heat oil in a high-sided 14” skillet over medium-high. Whisk flour, paprika, garlic powder, salt, and pepper in a bowl. Place eggs and panko in separate shallow dishes. Working in batches, dredge chicken in flour mixture, then dip in eggs, and coat in panko; fry, flipping once, until chicken is golden, 1-2 minutes. Add butter, rosemary, and thyme; cook, basting chicken with butter, until crisp, 3 minutes. Transfer chicken to paper towels to drain; season with salt.

    3. To serve: Spread a thin layer of apple sauce on a piece of bread; top with 1 piece chicken and some of the reserved radicchio. Spread reserved horseradish cream over another piece of bread and place on top; slice sandwich lengthwise.

    0 0
  • 12/11/14--08:51: Upgrade the Old Cast-Iron
  • Cook like a chef with new cast-iron. The one has a quick-cooling spring handle, even heat distribution, and multiple pouring points.

    0 0
  • 12/11/14--08:55: Buy Better Wine Glasses
  • Impossibly thin, these glasses feel like there's nothing between you and the wine.

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