LET’S TAKE THE SHORT QUIZ 👇🏼

LET’S TAKE THE SHORT QUIZ 👇🏼
♥ Food is the most accessible pleasure. It is nourishing and comforting. ♥
★ It connects people and makes them feel good.
Eating is what all of us have in common, and we all love to do it well. Plus, food is the easiest way to explore a different culture.
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As the co-founder of La Brea Bakery and Campanile restaurant in Los Angeles, Nancy Silverton made her name as a brilliant baker. She has since shown her mastery of Italian food at Osteria Mozza and Pizzeria Mozza, getting the biggest flavor from the simplest ingredients. She does just that with this salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini and salty olives and salami.Nancy Silverton, the cofounder of Campanile and La Brea Bakery (for which she was named a F&W Best New Chef in 1990) and co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, is famous for her baking, but she’s also a master of Italian flavors. Case in point: this smart and delicious play on a classic antipasto plate. Shredded iceberg lettuce serves as the crunchy base for a salad made with creamy mozzarella balls (bocconcini), Genoa salami, peperoncini, and green olives. It’s one of those “Why didn’t I think of that?” dishes that hits all of the right notes.
Ingredient Checklist
Directions
Make Ahead
The recipe can be prepared through step 2 and refrigerated overnight.
Suggested Pairing
Frothy, berry-scented Lambrusco: NV Venturini Baldini Lambrusco dell’Emilia.
The usual Indian way of preparing okra is to cut it into rounds. But when Suvir Saran was seven, he insisted that the family cook slice the okra into wispy strips. The supercrunchy result was a hit and became a family legend; today he serves it at both of his restaurants, Dévi and Véda. Is any other vegetable as polarizing as okra? Much maligned, it definitely falls into the love-it-or-hate-it category, and even the food-loving F&W team has some naysayers. But this method for preparing okra, where it’s sliced into thin strips and fried until crispy, sways even the biggest haters. Melissa Rubel Jacobson, former F&W Test Kitchen associate, says, “I hated okra, but I had never tried it like this before. It was a total eye-opener.” It’s the brainchild of Indian chef Suvir Saran, who first thought to cut the vegetable into strips and not rounds when he was just a kid. As an adult, he took it one step further and incorporated the crispy okra into a spiced salad with crunchy onions and fresh tomatoes.
Directions
This classic masala is often the first dish many try when exploring Indian food. We love Grace Parisi’s version because it’s easy to prepare and its slightly spicy tomato cream sauce is addictive. The chicken needs to marinate overnight, so plan accordingly.Big-flavored, creamy, and comforting, chicken tikka masala is the perfect gateway dish to Indian cooking. This version, from former F&W Senior Test Kitchen Associate Grace Parisi, is relatively easy to prepare— and highly addictive, thanks to the slightly spicy tomato cream sauce. (For many years, this was the most popular recipe on foodandwine.com!) The chicken does need to marinate overnight, so plan accordingly.
Masala Marinade
Chicken
Directions
Make Ahead
The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
Notes
Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.
Serve With
Steamed basmati rice, rice pilaf or warm nan.
In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.
Directions
Suggested Pairing
The ripe flavors of a soft, round California Merlot best complement this hearty pasta.
We got our first taste of kouign-amann, the irresistibly sweet and flaky pastry from Brittany in northwestern France, in 2004 from authors Naomi Duguid and Jeffrey Alford, who traveled the world in pursuit of recipes. Making kouign-amann is not too different from making croissants, wherein butter is folded into a rich, yeasty dough, but here it melts and browns as it bakes, producing an aroma that’s both dreamy and homey. Kouign-amann also includes sugar, which creates crisp, golden caramelized bits that are truly impossible to resist. Duguid and Alford’s brilliant version is prepared with store-bought bread or pizza dough.
Ingredient Checklist
Directions
Make Ahead
The cake can be kept at room temperature overnight, but it’s best eaten the day it’s made.
Suggested Pairing
This buttery cake and its caramel-like topping are a great showcase for a tangy-sweet tawny port or Madeira.