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category_outlined / Food & Wine
Food & WineFood & Wine

Food & Wine July 2018

FOOD & WINE® magazine now offers its delicious recipes, simple wine-buying advice, great entertaining ideas and fun trend-spotting in a spectacular digital format. Each issue includes each and every word and recipe from the print magazine.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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12 Issues

IN THIS ISSUE

access_time1 min.
july recipes

RAY ISLE (PORTRAIT: CARY NORTON)WHITE PORT AND TONIC This is possibly the lightest summer cocktail: super-refreshing, very low in alcohol, and dead simple. Fill a glass with ice; add 1/2 oz. white port (try Dow’s or Fonseca Siroco) and 3 oz. tonic. Stir. Garnish with a mint spring or a lemon wedge—your call.2016 DOMAINE BILLAUD-SIMON CHABLIS ($33) The stony-chalky note inherent in Chablis always seems particularly compelling when the weather is sultry. This classic producer’s basic village bottling is hard to beat at the price.2016 GROUNDED WINE CO. COLLUSION RED ($22) My nod for this summer’s wine to bring to a barbecue, this...

access_time2 min.
class acts

IMAGINE WALKING DOWN a street in New York City in 1988, stopping at an unassuming restaurant for lunch, and tasting the future. That’s what former Food & Wine senior editor Malachy Duffy did while scouting the first class of Best New Chefs. The restaurant was Rakel, the chef was Thomas Keller, and with the BNC award (his first accolade), Keller’s star was born. This year marks the 30th anniversary of Best New Chefs. To celebrate the occasion, writer Hugh Garvey traces the history of the franchise and the role BNCs have played in America’s culinary awakening (see p. 91). We’ve also...

access_time1 min.
from the home office

1 SPRITZ TIME At the first Venice Food & Wine Festival at the JW Marriott Venice Resort & Spa, our signature aperitivo was the spritz. Use my version to riff on your own: Pour 1½ oz. Aperol into a wine glass filled with ice. Add about 3 oz. Prosecco, an orange wheel, and a splash of sparkling water, and stir. Cin cin!2 POWER TOASTER In seersucker season, I cook almost exclusively on my grills and with my Breville Smart Oven Air ($400, brevilleusa.com). This compact countertop oven has more features than a regular convection unit, like a low-temperature setting that lets me...

access_time2 min.
the upgrade

“EVERYONE LOVES FRENCH FRIES,” says Kwame Onwuachi, executive chef of Kith/Kin in Washington, D.C. (kithandkindc.com). At his casual Afro-Caribbean restaurant, he’s reintroducing a crowd favorite from his pop-up days: waffe fries with berbere salt (recipe below). The Ethiopian spice blend brings a citrusy sweet heat to the fried spuds. He’s not the only chef playing with the fry form: “If we didn’t have fries, people would probably revolt,” says Todd Duplechan, the director of food and beverage behind J.T. Youngblood’s in Austin (jtyoungbloods.com). He’s recently revived the legendary Texas fried chicken joint—and along with it, the curlicue fries it served...

access_time1 min.
the fry’s the limit

1. THINK OUTSIDE THE STICK After grating potatoes, Anthony Rush of Senia in Honolulu (restaurantsenia.com) sandwiches them between sheet trays, bakes them, cuts the potatoes into waffle-like strips, and deep-fries them. “The extra surface area makes them even crispier,” he says.2. BATTER UP To make the State Fair Fries at J.T. Youngblood’s in Austin, “we fry spiralized potatoes, submerge in an IPA batter, then fry again,” says Todd Duplechan. “It gives them a little pop.”3. HOLD THE KETCHUP Punch up your russets with Onwuachi’s berbere salt (at left) or go all out with nori; bonito flakes; thick, savory soy sauce; and Kewpie mayo,...

access_time1 min.
cocktail hour

Gideon Sweet Mini Martini SERVES 4 Pour 3 oz. London dry gin and 1 oz. Dolin dry vermouth into a mixing glass, and fill with ice. Stir until glass is frosty, about 30 seconds. Divide martini among 4 shot glasses, and top each with 1 thin slice Mimolette cheese. Serve immediately. IS BIGGER REALLY BETTER? Not according to Alex Bachman, the mastermind behind the tiny cocktails at Gideon Sweet in Chicago (gideonsweet.com). “A classic martini has become a vat of liquor,” he says. “If you look at the history of the cocktail, it was originally around 3 ounces and served in a small...

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