Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Delicious ripe strawberries are the epitome of summer freshness. Muddled into this Collins-style cocktail, the strawberries provide an enticing base for the flavor of blood orange and a decent helping of Peychaud’s. Lengthened by vodka and balanced with a touch of sweetness and a bit of lemon juice for acidity, this cocktail is surely the perfect way to end a nice summer evening.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.