Editor’s Letter February 2013

F&W editor-in-chief Dana Cowin.

We are living in a 24-hour world—working, texting and Instagramming day and night. The happy corollary is that we’re eating great food around the clock, too. We highlight 50 absolutely delicious dishes in this February issue.

Our story “Capital Improvement” collects recipes from Washington, DC’s incredible new breakfast, lunch, dinner, after-hours and snack spots. If you had told me when I was a Senate intern during college that Washington would one day be a center of restaurant cool, I’d have choked on my greasy cafeteria grilled cheese sandwich. But chefs like ramen expert Erik Bruner-Yang, who will be launching the ambitious Maketto this spring, are making the DC food scene a whole lot more exciting than Beltway politics.

Over the last few years, we’ve been covering professional bakers and chefs all around the country who are reinventing breakfast. Now, it’s time for home cooks to catch up. Our story “Bread and Breakfast” takes a look at the new world of choices, from Nordic rye loaves to Persian flatbreads, and shares recipes for fabulous bready breakfasts. My favorites are the outrageous maple-bacon bread pudding and the brioche French toast with cranberry cream. And if you ever wanted to make your own bagels, you’ll find out how here.

As a recent convert to coffee—the perfect fuel for 24 hours of eating adventures—I learned a lot from champion barista Michael Phillips of Los Angeles’s Handsome Coffee Roasters. In “A Coffee-Geek Primer,” he explains the differences among various home-brewing methods and tells how to make a cup that’s right for you. Turns out I’m a paper-filter/Clever Dripper/dark-roast person. One cup and I’m ready to hit the restaurant circuit—anytime!

I’d love to have this place in my neighborhood for a crispy chicken-skin snack and maitake mushrooms with egg vinaigrette. 2853 N. Kedzie Ave.; yusho-chicago.com.

Takashi Yagihashi’s casual ramen spot makes noodles the slow way, by hand. 116 W. Hubbard St.; slurpingturtle.com.

Dramatic plating and creative food from Thai Dang, like scallops sizzled on a shell. 564 W. Randolph St.; embeya.com.

View the original article here

Editor’s Letter February 2013

F&W editor-in-chief Dana Cowin.

We are living in a 24-hour world—working, texting and Instagramming day and night. The happy corollary is that we’re eating great food around the clock, too. We highlight 50 absolutely delicious dishes in this February issue.

Our story “Capital Improvement” collects recipes from Washington, DC’s incredible new breakfast, lunch, dinner, after-hours and snack spots. If you had told me when I was a Senate intern during college that Washington would one day be a center of restaurant cool, I’d have choked on my greasy cafeteria grilled cheese sandwich. But chefs like ramen expert Erik Bruner-Yang, who will be launching the ambitious Maketto this spring, are making the DC food scene a whole lot more exciting than Beltway politics.

Over the last few years, we’ve been covering professional bakers and chefs all around the country who are reinventing breakfast. Now, it’s time for home cooks to catch up. Our story “Bread and Breakfast” takes a look at the new world of choices, from Nordic rye loaves to Persian flatbreads, and shares recipes for fabulous bready breakfasts. My favorites are the outrageous maple-bacon bread pudding and the brioche French toast with cranberry cream. And if you ever wanted to make your own bagels, you’ll find out how here.

As a recent convert to coffee—the perfect fuel for 24 hours of eating adventures—I learned a lot from champion barista Michael Phillips of Los Angeles’s Handsome Coffee Roasters. In “A Coffee-Geek Primer,” he explains the differences among various home-brewing methods and tells how to make a cup that’s right for you. Turns out I’m a paper-filter/Clever Dripper/dark-roast person. One cup and I’m ready to hit the restaurant circuit—anytime!

I’d love to have this place in my neighborhood for a crispy chicken-skin snack and maitake mushrooms with egg vinaigrette. 2853 N. Kedzie Ave.; yusho-chicago.com.

Takashi Yagihashi’s casual ramen spot makes noodles the slow way, by hand. 116 W. Hubbard St.; slurpingturtle.com.

Dramatic plating and creative food from Thai Dang, like scallops sizzled on a shell. 564 W. Randolph St.; embeya.com.

View the original article here

Letter to the editor February 2013

F & W editor in Chief Dana Cowin.

We live in a world of 24-hour - work, texting and Instagramming day and night. The lucky corollary is that we eat around to eat the clock. We raise 50 absolutely delicious in this February issue.

Our history "capital improvement' incredible new breakfast, lunch, dinner, after collecting recipes from Washington, D.C. hours and snack spots. If you had told me when I a Senate internship was that Washington one day a center of the restaurant would be cool, while studying, I would have choked on my greasy cafeteria cheese sandwich. But chefs like ramen expert Erik Bruner-Yang, the ambitious Maketto who starts this spring, make the DC dining scene much more exciting than Beltway politics.

We have to include professional bakers and chefs all around the country in recent years, to reinvent the breakfast. Now, it's time for the country to get cooks. Our story "bread and breakfast" takes a look at the new world of possibilities, from the Nordic rye breads , Persian flat breadand bready shares recipes for fabulous breakfast. My Favorites are the outrageous Maple-Bacon bread pudding and the bread French toast with cranberry cream. And if you ever make your own rolls you want, find out how here.

As a recent convert to the coffee - the perfect fuel for 24 hours after I eat adventure - much by master Michael Phillips of Los Angeles handsome coffee roasting barista. In "A coffee geek primer," he explains the differences between the various methods of home brewing and describes how a Cup to make that suits you. Is that I'm out, paper filter/clever let/dark roast man. A cup and I am ready, the circuit restaurant taken - at any time!

I'd this place love in my neighborhood for a crispy chicken skin, snack, and Maitake mushrooms with egg vinaigrette. 2853 N. Kedzie Ave.; Yusho-chicago.com.

Takashi Yagihashi of casual ramen spot makes noodles the slow way, by hand. 116 W. Hubbard St.; slurpingturtle.com.

Dramatic armor and creative cuisine of Thai Dang, how hissed Scallops on a tray. 564 W Randolph St; embeya.com.

View the original article here