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Food & WineFood & Wine

Food & Wine

September 2019

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.

País:
United States
Língua:
English
Editora:
Meredith Corporation
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12 Edições

NESTA EDIÇÃO

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what ray’s pouring now

NV VOLAGE BRUT SAUVAGE ROSÉ ($29) Summer isn’t over! Or even if it is, I plan to keep drinking pink wine, like this new sparkling Crémant de Loire. Lower in dosage (the small amount of wine mixed with sugar added to sparkling wines) than most brut Champagnes, it has crisp wild raspberry and citrus notes with a hint of spice. Not too late to pour it by the pool … 2017 ALTOS LAS HORMIGAS TINTO ($12) Antonio Morescalchi channels classic Chianti into this Argentine red blend—particularly in his use of a small percentage of white grapes (Semillon) to brighten the wine, which is primarily Bonarda and Malbec. Ruby red, lightly peppery, and full of crunchy berry fruit, it’s a great casual sipper to buy by the case. 2017 DOMAINE JESSIAUME SANTENAY 1ER CRU LES…

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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 MANAGING EDITOR Caitlin Murphree Miller FOOD & EDITORIAL 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 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 DIRECTOR Emily Johnson PHOTO PHOTO DIRECTOR Tori Katherman PHOTO EDITOR Dan Bailey PRODUCTION PRODUCTION DIRECTOR Liz Rhoades DIGITAL SENIOR ENGAGEMENT EDITOR Meg Clark SENIOR EDITOR Kat Kinsman DIGITAL RESTAURANT EDITOR Maria Yagoda ASSOCIATE NEWS EDITOR Adam Campbell-Schmitt DIGITAL REPORTER Bridget Hallinan AUDIENCE ENGAGEMENT EDITOR Caroline Schnapp DIGITAL OPERATIONS EDITOR Elsa Säätelä ASSOCIATE DIGITAL EDITOR Megan Soll RESTAURANT EDITOR AT LARGE Jordana Rothman CULINARY DIRECTOR AT LARGE Justin Chapple SPECIAL PROJECTS DIRECTOR Gail Simmons CONTRIBUTORS Betsy Andrews, Kate Cunningham, Charlotte Druckman, Daniel Duane, Anthony…

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get the chicken

LAST YEAR I sat down for lunch at one of the long, butcher paper–lined tables of Trattoria Sostanza in Florence on the recommendation of a trusted friend and restaurateur. On the wall between photographs of pro cyclists was a framed headshot of Rob Lowe touting the restaurant’s “best chicken in Italy!” But after a morning of walking the city’s cobblestone streets, I was craving a glass of Chianti and bistecca alla Fiorentina, like the one being grilled in the open kitchen by a cook fanning the coals of a primitive stove. The waiter arrived. “Yes, the bistecca,” he said. “And the chicken! Our specialty.” Well, okay. Tumblers of thin red wine arrived with the rare steak. Then the gentleman proudly presented two bronzed chicken breasts sizzling in a small dish of…

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world’s best restaurants

THE. WHOLE. WORLD. I COULD BARELY BELIEVE my ears when the call came. The editors of Food & Wine and Travel + Leisure wanted one critic to travel the globe and come up with a list of the best restaurants in the world. They wanted that person to be me. Of course I said yes—who wouldn’t? But it wasn’t for the reasons you might think. There are, of course, already lists, guidebooks, ratings, and awards. Some are chosen by groups of experts, others by voters around the world, still others by teams of inspectors. Each method has its pros and cons. What this list celebrates is cuisine and culture, not rankings and numbers. To have the globe reduced to one expensive tasting menu after another is to miss out on a true taste…

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north america

SWAN OYSTER DEPOT SAN FRANCISCO, CALIFORNIA, USA DINING AT Swan Oyster Depot is like taking part in a boisterous family meal—if the family is the entire city of San Francisco (along with its many enthusiastic out-of-town guests). The camaraderie starts while waiting outside, where you will spend enough time to strike up conversation with your fellow line-standers. Once seated at the century-old counter inside, facing a wall plastered with vintage memorabilia, your seat will be close enough to your neighbors that friendliness is the only option. The actual family at the heart of this operation are the Sanciminos, who bought Swan three generations ago from its original owners. It’s likely that a member of the Sancimino tribe will act as your guide once you’re seated, explaining your options and offering advice and encouragement.…

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europe & u.k.

HIŠA FRANKO KOBARID, SLOVENIA I WOULD RECOMMEND chef Ana Roš’ restaurant in Kobarid, Slovenia, for the journey there alone. Whether you’re traveling from the Slovenian capital of Ljubljana or crossing the nearby border with northern Italy, the drive through the fairyland mountain scenery of Slovenia’s Soča Valley is likely to be one of the most memorable of your life. The aptly nicknamed Emerald River! The tiny, quaint towns clinging to the sides of steep, flower-strewn hills! The snowcapped mountains! Even so, as soon as I stepped through the doors of Hiša Franko, I understood that it was going to more than do justice to its breathtaking setting. In the years since they’ve taken over the family business, Roš and her husband, Valter Kramar, have put Slovenia on the world map as a culinary…

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