You may be noticing their fragrant aroma in the produce section of your supermarket: right now, mangoes are at their peak, and it's only fitting that June is National Mango Month. They're bursting with floral flavor and satisfying eaten out of hand, but mangoes also provide a welcome taste of the tropics when added to appetizers, drinks, and even meat dishes. Cut up a few and try one (or all 12) of these serving suggestions to start celebrating properly.
We just wrapped up another unforgettable year at the Food & Wine Classic in Aspen, and while there were countless memories, our editors have a few of the weekend's highlights. Watch our video to hear about the best parties, favorite chef interviews, and incredible dishes, then read all of our Aspen coverage.
After a weekend of nonstop eating and sipping at the Food & Wine Classic in Aspen, we left the Colorado mountain town with a bang, finishing things at Grand Cochon in the Hotel Jerome.
Grand Cochon is the epic finale of the Cochon555 national tour, which challenges local chefs from cities across the US to prepare food created from heritage-breed pigs. At the Aspen faceoff, 10 regional winners went down for the crown. Ultimately, the winner was RN74's Adam Sobel, but all of the chefs inspired us to do more with pork. Here are 12 of the most creative bites.
Guess what? It's Thursday, and we're headed to the Food & Wine Classic in Aspen! The festival, which has become the premiere event for Food & Wine magazine, will be packed with cooking demonstrations by the country's most famed chefs, tastings led by the world's foremost sommeliers, and, of course, plenty of food and libation. To get you excited for the coverage we'll have while we're in Aspen, I thought I'd pique your curiosity by asking what you know about the famous event. Can you summit these lofty fun facts? Let's find out.
For mushroom lovers, it'd be sacrilege not to seize the moment during the short window of time that morels are in season; they have a uniquely nutty, earthy quality that simply can't be resisted. Unfortunately, the cost of morel magnificence certainly doesn't come cheap: more often than not, these babies go for upwards of $40 per pound!
Yet I've discovered ways to work in little bits of this luxury item into my everyday meals. This pasta, which is coated in a pesto of morels, shallots, and pine nuts, is the perfect way to stretch a small amount of the delicacy while getting a good amount of their flavor, and the tab is a manageable $5 to $10 a person. Want to savor morel mushrooms on a budget, too? Here's one way to do it.
As someone with countless salad pet peeves, there's a surprisingly short list of salads in San Francisco that I've deemed worthy of ordering, but one I've had a continued romance with is the dino kale salad with chicken from The Plant Cafe downtown. We met, exchanged numbers, and the rest, as they say, was history.
Every time I've ordered this dish as takeout, I've pondered what makes it so memorable. The key, I believe, to the salad's greatness is twofold: one is its mix of colors, textures, and other components (crunchy cucumber, creamy avocado, leafy kale, and comforting quinoa), and the other is the extremely bright, lemon-forward dressing, which, thanks to a few added spices, tastes exotic, like it's from a faraway land.
After attempting to re-create this recipe at home countless times, I think I've pretty much nailed it. Don't believe in salad love at first sight? Then make this recipe and see for yourself.
In need of a superfast breakfast or snack? If so, we highly recommend avocado toast: it's mindlessly easy to make, comes together in under five minutes, and — most importantly — it's insanely delicious. To see how we like to make this vegetarian bite, watch the video now.
Who cares if Summer's not officially here yet? With sun hats and shorts out in full force, we're already convinced our favorite season is here. Along with it? A new condiment to slather on our burgers, a fun (and educational) series of wine events, and the country's premiere food festival, among other things.
I love artichokes in pasta, and this light and well-balanced recipe makes an impressive dinner without much effort or time.
Sometimes the simplest pasta dishes done right can surpass the complicated ones, and this is one such case. Crispy chicken cutlets lightly battered and seasoned pair perfectly with the tangy caper and artichoke pasta. And when season and time permits, you can always use fresh artichoke hearts.
For the recipe, keep reading.
Like sweet tea or shrimp and grits, pimento cheese is an iconic Southern food, and for good reason: it's fast, cheap, easy, and oh so versatile. Start with the basic triple threat — cheese, mayo, and diced pimentos — then add in extras, like worcestershire sauce and Tabasco, for extra pizzazz. Get the recipe and learn more serving suggestions when you watch now.
Happy National Macaroon Day! As we enjoy our fresh cookies in celebration, it's high time we also set the record straight: the word "macaron" is not an alternate spelling of macaroon. In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.
A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream or fruit spread. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that's almost nougatlike in its chewiness. To add to the confusion, it's often called a French macaroon.
In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, often piped with a star-shaped tip, and sometimes dipped in chocolate. The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. Which would you rather eat?
In celebration of warmer weather, there's simply nothing better than a perfectly-charred, ridiculously juicy burger — whether it's filled with brie, packed with Indian spices, or a classic cheddar cheeseburger. Here are a few that we can't stop craving.
While grilling festivities dominated backyards across America this weekend, some of the biggest names in the food world, from cookbook authority Diana Kennedy to Slow Food founder Carlo Petrini, were busy taking part in another kind of celebration. About 3,000 attendees came together for the third annual Morelia en Boca, an event in Morelia, Michoacán, that bills itself as Mexico's premier food festival.
We were lucky enough to find ourselves among the attendees, thanks to a trip sponsored by Avocados from Mexico. While the three-day celebration included cooking demonstrations, talks, and star-chef-studded dinners, the most buzz took place in the food tents, where festivalgoers dined on everything from cactus to cupcakes. Keep reading to see all the details.
Learn the technique of grilling your own burger patties at home. It's fun to get experimental with the ingredients — but before you can do that, you've got to learn how to make a traditional cheeseburger. Watch the video now to see how it's done.
