Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat. Whenever a recipe is tested at F&W, the team gathers round to sample and discuss it. This unassuming salmon didn’t really grab anyone’s attention while it …
As the modern craft cocktail scene continued to blossom, tiki cocktails were especially popular, and it seemed only fitting that there should be the perfect cocktail mix to snack on while downing a mai tai or a Singapore Sling. Former F&W Senior Associate Recipe Developer Melissa Rubel put together this irresistible mix of soy-and-honey-glazed peanuts, …
When Kogi’s truck first Tweeted its stops last November, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC’s Le Bernardin and recently opened a Kogi counter at L.A.’s Alibi Room.Roy Choi was the first chef …
“I don’t think a cuisine should ever stop growing,” says Hugh Acheson. And indeed, ever since he was named a Best New Chef in 2002, the chef has contributed dozens of super-tasty and smart updates on Southern classics to F&W. Among our favorites is this savory side dish of collards simmered with onion, bacon, chicken …
This is a real old-fashioned American chocolate layer cake. It’s very moist, very chocolatey, a snap to make and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother. Longtime F&W Test Kitchen Supervisor Marcia Kiesel was credited for this very moist, very …