Food and Wine Magazine May 2007
The May 2007 issue of Food and Wine magazine seems to be a must-have for foodie travelers this summer. The majority of this issue focuses on the Go List, an essential guide to 335 of the hottest restaurants to visit in 40 cities around the world. The writers who had the rough job of touring these restaurants provided the readers with excellent, but brief, reviews. They also coded each restaurant with various symbols, easy to pick out if you are just flipping through the magazine. At a glance, you can tell by the symbol if the restaurant is classic, new, has a great wine list, a value or a buzz hot spot.
If you are not as lucky as the Food and Wine staff and you don’t have far away travels planned this summer, then you can entertain yourself at home with the Recipes From the Road section. This section has the recipes for 50 incredible dishes from various parts of the world.
In the mood for French cuisine? Turn to page 92 and you will find several French recipes, including a light and tasty recipe for Egg White Souffle with Ratatouille. Maybe Bora Bora is more your style. Chef Jean-Georges shares several of the recipes he is using in his new Bora Bora restaurant. The Bacon Wrapped Shrimp with Passion Fruit is on my menu for the weekend.
If you just need some global inspiration to spice up your chicken, this issue has several recipes for rubs, marinades and stir-fries. You will not need to travel far to bring far off flavors to your kitchen.
I gave the recipe for Jamaican Chicken a try and it was a delicious success. I followed the recipe exactly, using my Nando’s Peri-Peri hot sauce a try for the first time instead of the intense habanero hot sauce. This recipe was full of flavor and spice and had just the right amount of kick.
If you are looking to tour the world or to bring the tastes of the globe to you, pick up the May 2007 issue of Food and Wine magazine. This issue is this years’ must-have travel essential.
Food and Wine Jamaican Chicken
- 1/4 cup plus 2 tablespoons habanero hot sauce
- 3 scallions, minced
- 2 tablespoons vegetable oil
- 2 teaspoons ground allspice
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamo
- Mix all ingredients to a paste.
SERVE WITH Tomato and shredded cabbage salad with garlic vinaigrette.
[…] Last month you may recall that their issue focused on international travel. This month they had a big feature section about the American culinary landscape. We are heading on a family road trip this summer and I look forward to taking a look at some of the featured chef’s in the smaller cities in the United States. […]