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EXPLOREMY LIBRARY
Food & Wine
Food & Wine

Food & Wine

March 2020

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

1 min.
what ray’s pouring now

PINHOOK RYE HUMOR, 2018 EDITION ($37) Sean Josephs’ New York restaurants Maysville and Char No. 4 were acclaimed for their outstanding whiskey programs. Now, as Pinhook’s master taster, he’s bottling this excellent rye, which is full of toasty spice notes. 2016 ARCHERY SUMMIT VIRETON PINOT GRIS ($24) I loved the bountiful nectarine and golden apple fruit in this Oregon white, all laced up with zippy acidity and a flinty note on the finish—it went spectacularly well with fresh Long Island swordfish. 2016 VINCENT GIRARDIN SANTENAY TERRE D’ENFANCE ($39) I tasted this tea-leafy red Burgundy in the F&W wine room in New York City right before press time and was impressed by both its deep core of black-cherry flavor and its impeccable balance.…

3 min.
food & wine

EDITOR IN CHIEF Hunter Lewis EXECUTIVE DIRECTOR, CONTENT STRATEGY Miles Stiverson DEPUTY EDITOR Melanie Hansche EXECUTIVE EDITOR Karen Shimizu EXECUTIVE WINE EDITOR Ray Isle DIGITAL EXECUTIVE EDITOR Ryan Grim MANAGING EDITOR Caitlin Murphree Miller FOOD & EDITORIAL RESTAURANT EDITOR Khushbu Shah SENIOR FOOD EDITOR Mary-Frances Heck FOOD EDITOR Josh Miller ASSOCIATE FOOD EDITOR Kelsey Youngman ASSOCIATE RESTAURANT EDITOR Oset Babur ASSISTANT EDITOR Nina Friend BUSINESS MANAGER Alice Eldridge Summerville EDITORIAL ASSISTANT Antara Sinha WINE INTERN Caitlin A. Miller COPY & RESEARCH COPY DIRECTOR Jessica Campbell-Salley COPY EDITOR Erin Clyburn ASSOCIATE COPY EDITOR Winn Duvall ART CREATIVE DIRECTOR Winslow Taft ART FELLOW Rachel Carney PHOTO PHOTO DIRECTOR Tori Katherman PHOTO EDITOR Dan Bailey PRODUCTION PRODUCTION DIRECTOR Liz Rhoades DIGITAL DIGITAL DEPUTY EDITOR Adina Steiman SENIOR ENGAGEMENT EDITOR Meg Clark SENIOR EDITOR Kat Kinsman SENIOR EDITOR Margaret Eby RESTAURANT EDITOR Maria Yagoda ASSOCIATE NEWS EDITOR Adam Campbell-Schmitt DIGITAL REPORTER Bridget Hallinan AUDIENCE ENGAGEMENT EDITOR Caroline Schnapp DIGITAL PHOTO EDITOR Sarah Crowder DIGITAL OPERATIONS EDITOR Elsa Säätelä ASSOCIATE DIGITAL EDITOR Megan Soll CULINARY DIRECTOR…

3 min.
editor’s letter

New Roots IN THE SUMMER OF 1990, MY MOM moved my brother, sister, and me from Atlanta to Chapel Hill, North Carolina. As we acclimated to our new home, my 12-year-old brain was preoccupied with little more than playing basketball and Tom Petty’s album Full Moon Fever. Restaurateur Vansana (Van) Nolintha also moved to North Carolina when he was 12—to Greensboro, about 50 minutes down the road from Chapel Hill. But his move, and his preoccupations, were worlds away from mine, taking him 8,000 miles from Luang Prabang, Laos, where he was born—and where his mother, father, and sister stayed behind. While I fretted, post-relocation, about passing seventh-grade Latin, Nolintha set to learning English, attending school while working a few days a week at his host family’s Japanese and Chinese restaurants. A…

3 min.
the art of hospitality

THE FIRST THING YOU NOTICE about Pardis Stitt is how her eyes read the room. As she glides through Highlands Bar & Grill, Bottega, and Chez Fonfon in Birmingham, Alabama, her eyes drink in every detail, assimilating data, informing her most crucial next moves. Ambassador, choreographer, coach, counselor—Pardis plays many roles in the restaurants she co-owns with her husband, James Beard Award–winning chef Frank Stitt. But while Frank focuses his attention on what’s on the plate, Pardis nurtures and protects something every bit as nuanced and intentional: the welcoming ambience that is the beating heart of their small-but-mighty restaurant dynasty. Here, she shares how she creates a team of A-level hosts. WHAT DOES HOSPITALITY MEAN TO YOU? Hospitality isn’t something I spend a lot of time strategizing about; it’s more of a…

2 min.
top-shelf sauce

I THOUGHT MY F&W COLLEAGUE Melanie Hansche was crazy for ordering oyster sauce by the case—until she gave me a bottle of Megachef Premium Oyster Sauce to try at home. As soon I popped the cap off the bottle, I began to understand. Whether or not you’ve cooked with it, you’ve probably had oyster sauce. It’s a key ingredient in Cantonese food, used for velveting proteins. (And yes, it contains oysters.) Most versions I’d tried were along the lines of the heavy brown sauce in Chinese takeout; Megachef had a salty, satisfying flavor that was unexpectedly vivid and clean-tasting. I started using it to finish all kinds of dishes, especially vegetables. Chinese culinary expert Grace Young, another fan of Megachef, associates its rich, satisfying flavor with Cantonese foods from her childhood: “My…

4 min.
counter culture

TUCKED AWAY The latest look for 2020? Appliances that disappear into your kitchen. Kitchen necessities are increasingly embedded into nooks and crannies for a more spacious, streamlined effect. Miele’s stainless steel 43-inch Ceiling Extractor ($2,600, mieleusa.com) has a vent that’s flush with the ceiling, making it largely unnoticeable. The Wolf Vacuum Seal Drawer ($2,965, subzero-wolf.com)—used to prepare food for sous vide or for preserving leftovers—comes in the standard sizes of 24 or 30 inches. The handleless, push-to-open drawer, which is available in stainless steel, black glass, or a custom-panel finish, installs discreetly with the adjacent cabinetry. Then there are the kitchen systems that generate a single, cohesive look. Shape, a new design from Poliform (poliform.com), uses the same inset handles across all of its cabinetry, allowing integrated appliances to be hidden behind…