food and wine

A few things caught my eye in this month’s Food & Wine. Up first – a small feature that highlights a variety of chef’s kitchen essentials, including Michael Symon.

The issue overall focused on the best new chefs and some of their favorite recipes. Included in the lineup is Nate Appleman with a16 and SPQR, both in San Francisco. I recently ate at SPQR and was truly wowed with every bite of my meal. Very happy to see this talented – and Ohio native – chef included. For his recipe, he shared pinsimonio with tonnato sauce. In last month’s issue, he had a recipe for smoky glazed asparagus. I made this the other week and was pleasantly surprised, especially since it calls for mayo – something I typically don’t care for and avoid. I’ll definitely make it again, but perhaps cut back on some of the salt.

One other recipe in the issue that caught my eye was a watermelon salad with feta and mint. I haven’t tried this yet but am eager to. Mostly because it sounds like a simple salad I had at the Beach House in Kauai, though that one used Gorgonzola.