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EXPLOREMY LIBRARY
Food & Wine

Food & Wine

August 2021

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.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Monthly
R 85,50
R 285,34
12 Issues

in this issue

1 min
what ray’s pouring now

2020 ARGIOLAS IS ARGIOLAS VERMENTINO ($22) I served this Sardinian white with shrimp risotto; it was a huge hit. Tasting it is like being splashed with cool, refreshing flavors of white peach and citrus—if you don’t feel like cooking, I suggest drinking a glass and jumping in a pool. 2018 PIETRACUPA GRECO DI TUFO ($30) I drank the 2005 vintage of this Southern Italian white at Eataly’s Serra by Birreria restaurant in NYC in the early summer; it was honeyed and complex, a surprise at that age. The current 2018 vintage is lovely, too—floral and minerally, ideal for raw oysters. 2018 BLUE FARM RIVERBED ESTATE FARMED PINOT NOIR ($95) Anne Moller-Racke makes stunning wines from her tiny estate in Carneros, like this complex red with scents of black tea and wild raspberries. “I know this…

1 min
nature’s jewels

IF IT WEREN’T FOR THE PESKY MATTERS of physics and insects, I’d wear pieces of fresh fruit all the time. Mother Nature has a flair for the fabulous, and some of her most audacious work is in the edible realm. Consider the jewel-like arils of a halved pomegranate, the kiss-POW! color pop of a ripened cherry, a banana’s sunny perma-grin. When I was working on my MFA in metalsmithing in the mid-1990s, I’d safety-pin plastic cherries and rubber lemon slices to my outfits, but in the years since, I’ve come to obsessively appreciate and collect jewelry crafted by artists who clearly share my lust for wearable fruit. Here are just a few of my favorites.…

3 min
an okra plant grows in brooklyn

IT’S MORNING IN BUSHWICK, Brooklyn, and Yemi Amu of Oko Farms is tending to her crops as her next-door neighbor releases his pigeons from their coop. “They never bother us,” she says of the birds taking flight. “It’s the sparrows that are the problem.” The smaller birds get into the tall stalks of rice, sorghum, and millet growing on the farm. She wraps the tops with netting to protect them, but she has to stay vigilant. As the pigeons circle overhead, Amu, the farm’s founder and director, carefully examines leaves for insects and feeds the fish that provide fertilizer for the farm: It’s an aquaponics system that cycles water between the plants and a pond filled with shimmering koi fish. The concept of aquaponics can seem intimidating, but to Amu, it’s…

5 min
nopales? no problem.

I GREW UP IN MONTERREY, Mexico, with a backyard filled with more than 200 nopales, or cactus plants. But as a kid, I wasn’t a fan. My mother loved nopales—she even ate them raw and used them in smoothies—but I wasn’t convinced. “I don’t like nopales; they’re slimy,” I remember complaining to her. It wasn’t until much later, after I had moved away to New York, met my husband, and had his family’s grilled nopales, that I finally learned to appreciate the spiny villain of my childhood. My sisters-in-law, who grew up in Puebla and are great home cooks, taught me a trick that has made me love nopales as much as my mother does. Before cooking them on a comal or a skillet on the grill, they cut the nopales…

5 min
barn and breakfast

WITH OPEN SPACES, fun for every age, and a distinct, delicious sense of place, a farm stay is the perfect antidote to the past year or so of disruption and isolation. And while you could (and should) head for one of the high-end agricultural retreats across the U.S. (the iconic Blackberry Farm in Tennessee, say, or Northern California’s plush-yet-laid-back Farmhouse Inn), there’s luxury of a different sort to be found at rural working farms. It’s good for the soul to immerse yourself among green and growing things as they stretch toward the sun, to wander through fields bursting with color to pick a fat, sun-warmed berry and pop it into your mouth. A weekend at a working farm lets you do all of those things, while you enjoy unique accommodations…

1 min
from root to fruit opener

P. 62 VEG OUT! P. 65 JACKFRUIT “CARNITAS” TACOS P. 66 LOADED PITA NACHOS WITH LENTIL CHILI AND FETA QUESO P. 68 KACHUMBER GAZPACHO P. 70 DINKIES CHEEZESTEAK P. 73 EGGPLANT BRACIOLA P. 74 HOT HONEY–CARROT FLATBREADS WITH BASIL CHERMOULA P. 76 TOFU BONANZA! P. 78 TOFU SKIN STIR-FRY P. 79 TOFU BHURJI P. 80 CRISPY FRIED TOFU SANDWICH P. 81 PON DE RING (MOCHI-TOFU DOUGHNUTS) P. 82 COOK, GARDENER, GUARDIAN P. 92 XENI ATAPAKUA (THREE-SEED PIPIÁN WITH SORREL) P. 94 PLANT-POWERED PASTRY! P. 97 BLACKBERRY CARDAMOM CUPCAKES WITH LEMON FROSTING P. 98 SOUR CHERRY AND BLACK PEPPER PIE P. 100 DOUBLE-CHOCOLATE RYE COOKIES P. 103 VEGAN VANILLA BEAN ICE CREAM FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: NOEMI BONAZZI…