In the fall, as we worked on our February celebration of nerds (see the Nerd Issue), it fell to me to interview Nathan Myhrvold, the man behind Modernist Cuisine, the 2,438 page, six volume tome that aims to be the first, last and every word in between on molecular gastronomy. Only, don't call it that I was warned.
There's no dilemma about this omnivore delight. Lime, cilantro, garlic and some heat rubbed into some grass fed beef. Medium rare strips served over salad with cucumber. I'm salivating, how about you? Printable recipe? Click here.
Three and a half years ago technologist/chef/inventor/photographer/physicist Nathan Myhrvold (whom we wrote about in last month's Nerd issue) set out to write the definitive book on modernist cooking and molecular gastronomy, a la elBulli’s Ferran Adrià, Al
(Steve imagines roasting a turkey)Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more. Printable recipe here.
I'm thrilled to announce that Fat of the Land author Langdon Cook is our newest columnist at the magazine.
Lang, as he's known by friends, is the kind of guy that, when he says he'll be "off the grid," really means it; he's known to disappear down the coast and up to the wilds of British Columbia for weeks at a time on foraging, fishing and mushroom hunting expeditions.
It's not just awards season in Hollywood; in the food world, nominees for two presigious food awards were announced this week.
Every year I anticipate seeing who'll be called out among Food & Wine's Top 10 Best New Chefs on the cover of the July issue. The editors almost always nail the list.
This year they've come up with a more brilliant plan: Instead of picking the winners themselves, F&W's editors have selected a list of worthy nominees in 10 regions, and we, the people, get to vote for the nominated chefs.
(Steve & Darrell schedule a play date)We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy. Printable recipe here.
Seattlemag.com's Dylan Priest and Alex Kummerow asked Seattle superchef Ethan Stowell and specialty-food-market veteran Kaela Farrington to show us how to prep a simple and savory meal using noodles from their new pasta line.
It's old news that chefs in this town put their fancy foot forward with their first restaurants, making a splash with more elaborate dishes, a more formal dining room approach, and a "I take my food seriously" aire. But with the second restaurant? Well that's where they have some fun.
Last weekend we took the kids down to Pike Place Market and we browsed around. I worked at the Market for years in my early 20s, and used to go down on my days off, too. But I don't get down there as much anymore.
DOUBLING DOWNSpinasse, the cozy Capitol Hill pastaria (1531 14th Ave.) where Jason stratton, one of Food & Wine magazine’s Best New Chefs of 2010, heads the kitchen, will double in size later this spring. The northern-Italian-style restaurant will expand into the corner space next door, the former Whimsy Home Décor location, adding another dining room that, Stratton says, will look similar to the original. There also will be a bar called Artusi and a glassed-in pasta-making room. The new space is expected to open in mid-May.
Great news, burger fanatics. The owners of Zippy's have been in tough talks with landlords who are out to triple the burger joint's rent. In a recession, that's the kind of hardball that just won't fly.
Take whole spices like star anise, black peppercorns, cardamom pods and whole cloves, buzz them in a small grinder to release flavor, simmer with fresh ginger and serve with honey and milk – you’ll throw back your head and guffaw at the lame liquid you pay $3.50 for at your favorite coffee shop. Ha! This is the real deal. Let Jane show you how. Printable recipe here.