📷 : Con PoulosMother’s Day: 5 Genius Cooking Tips From Chef Moms © FRANCES JANISCHCarrot-Ginger Soup with Coconut-Roasted Shrimp Images provided by multiple photographers.The Food & Wine Hotel Awards 2017 © KANA OKADABarley Salad with Parsley and Walnuts © CON POULOSCoffee Granola Images provided by multiple photographers.U © Arielle CifuentesThe Complete Guide to Onions (And Their Cousins) © JOHN KERNICKEaster Desserts: Honey Cake With Citrus Frosting © CON POULOSHerbed Fazzoletti with Asparagus and Burrata © EMMA GALLOWAYEaster Baking: Strawberry-Thyme Tarts brittanyknitswithsherlock:Peter Nyong’o’s Oscars selfie game strongpeter knew this was some once in a lifetime shit and he took full...Old New York.12/9/12Snapped on Hoyt St, Brooklyn.Camera phone picBy Mike Mancini McConnell#IndependenceDay (Taken with Instagram at Brooklyn Bridge) iTeach Featured Educator: Keren Plowden Northampton, VA “I rise to be there for students who nobody else believes in.

Because today might be the day that...The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de leche filling and frosted with a very sweet meringue. In his adaptation, Conant (along with his pastry chef Gerry Minos) lightens up on the sugar in the meringue and adds a nutty liqueur to the filling and frosting, giving it an Italian flavor. The most popular food pictures from our Tumblr page, from spaghetti with bottarga and almond bread crumbs to milk-chocolate pots de crème.There are a lot of creative ways media outlets use Tumblr: to post niche content that wouldn’t otherwise get published, surface archived material, interact with their audiences and answer subscriber questions. But with as much freedom as the platform allows, companies tend to draw from their own resources and audiences. That’s what sets apart Food & Wine’s Tumblr initiative for its signature event, the Food & Wine Classic in Aspen. The American Express Publishing brand has hosted the Classic for 31 years, long enough for it to have been covered to death by food journalists.

This year, editor in chief Dana Cowin enlisted three photographers not known for food, per se, and asked them to shoot the event, which kicks off Friday, for their followers. buy wine glasses near meThey are food/lifestyle photographer Alice Gao, interiors photographer Noah Kalina (who was part of this digital self-portrait project) and Instagram star Chris Ozer, who focuses on portraits and landscapes. food and wine best egg dishesA fourth, Nicole Franzen, who was commissioned by the initiative's sponsor, Stella Artois, to blog on its behalf, is known for her still lifes. wine and beer togetherCowin said she was inspired by a Disney Tumblr project that had photographers from around the world shoot its theme parks. food and wine best pizza in the us

“This event has been covered by journalists forever,” she said of the Classic. “But we’ve never had that insider, more personal, artistic point of view. wine magazine best value awardsWe're giving the bloggers access to everything. sweet red wine pinterestIt's really to have them showcase their point of view." The images the four produce from the Classic will be posted on their own Tumblrs as well as on Food & Wine’s, potentially reaching a much bigger audience than the epicurean title's own. One image will be picked to run for a single day (June 19) on Radar, Tumblr’s ad unit that gives the sponsor a major share of voice across the social platform. Tumblr global head of sales Lee Brown said that while a lot of brands have used creators from across the social network to promote their message, Food & Wine is unusual in that it’s going outside its domain. 

“Brands are looking for influencers to help tell their stories in new and interesting ways,” Brown said. “This is a rare example of a brand taking creative from our community and creating content from the event and using a paid placement to promote it across the network.”Finally, scanning the room to make sure another course wasn’t on the way, I reached for the dessert at the top of the tower.  Both beautiful and tasty these little sweets were a work of art.  Think about the Food Network’s cake shows with all the elaborate designs.  That’s what we had on a smaller scale.Oh, one more thing, just to finish up on in case anyone is still hungry and little custard was brought to the table.  Just a nice send off.I believed the waiter sensed we had finally had our fill he asked, if we desired anything else?   else could we want?  Maybe a place to take a nap but feeling stuffed like the proverbial Thanksgiving turkey, Mary leaned over and quietly said, “Let’s take a walk”.  

After we had finished the second helping of finger sandwiches and about to reach for the sweets our server presented us with the scones.  We had completely forgotten about them but certainly weren’t going to pass them up. They came with both homemade preserves and clotted cream.Clotted cream is something that I had heard about and is so very English that I had to try it.  Think of a mix between butterThick, smooth, with a sweet and slightly nutty taste, on a scone it’s heavenly.It’s also heavenly on two scones, are you getting theThe food was wonderful and being so much of the English culture I was just eating it up, literally. After the pot of tea arrives at an afternoon tea, the server presents a 3 tiered tower of finger sandwiches (the type with the crusts cut off of the bread), that consists of a cucumber sandwich, an egg salad sandwich, and Scottish smoked salmon topped off by assorted dessert items. Beautifully presented, Mary and I were famished since we

hadn’t had much to eat that day.   handled the finger sandwiches with easy since they really were very light but before we began on any of the sweets our server asked us if we would like some more of the sandwiches.We paused for a second and then both said “that would be veryThis turned out to be a decision we would later regret.  We sipped our tea as we waited for the refill,  I was thinking that this was kind of like the Colonies’ family style dining and what old Tait Cummins use to say about dining in Amana, “just point to an empty side dish and they’ll refill it”. This should have been a clue to how I was going to feel in an hour as I’ve seen many first timers to Amana family style suffer from over eating. experience at a traditional British Afternoon Tea continued as we sipped our champagne with a serving of fresh ripe strawberries. This was just the warm up act as the waiter arrived to take our teaHe presented us with a menu that

offered 25-30 different teas. that this was so detailed?   lover I expect a wine list to have this many choices but I was unaware of the nuances to be found in tea. I drink several glasses each day, year ‘round but hot tea has not touched my lips for many decades. You see that was something I was given as a child when I was ill.  So the taste of hot tea always brought back was to just order something that sounded interesting, take a sip of it, after all it is afternoon tea, and then hit the champagne for the rest of theWell, to my surprise the tea was delightful and not a bit like what I remember from my youth.  Also to my surprise, this was just the beginning of a great experience.  There’s more to come.. back to the states our airline routed us to a connection in London.  Seeing this we decided to spend 1 day just to get a taste of the city.   our hotel near Hyde Park we were upgraded to a suite due to Mary’s statues with

It’s the type of room that you wouldn’t need to leave and still have a great vacation.  Wanting to experience a traditional English dining experience I had made a reservation for an afternoon tea at the Wellesley, a newly renovated hotel a few blocks from Hyde Park.There is something about the British and their flair for tradition. This is never more evident than with their invention of Afternoon Tea.   There is a very British feel of manors and what is proper, and while you might think that is very uptight and starched it actual feels very calming and relaxed. To help with that relaxation feel the tea starts with a glass ofI have to say anything that starts with a glass of champagne is going to be good.   continued -just like this meal. Are you familiar with nettles?  It’s a plant that if you rub against it you’ll leave in pain.  I first experienced this as a child while I was walking in some high grass. It’s painful to say the least.

In Lucerne, Switzerland we had lunch with friends beside the river and the famous covered bridge.  I ordered sausage (not a big surprise) and Mary ordered soup, nettle soup.  I hadn’t even seen it on the menu (they normally don’t put the soups by the meats).  I looked at her in surprise, I didn’t know that nettles where edible.Well they are, as soup anyway, and it comes without the sting. Have you noticed that no matter how accomplished a chef you are, eating a regional dish in the region it calls home makes it taste better.  Don’t get me wrong, it’s not that you can’t make an excellent ethnic dish in your own home but it always seems to taste better in its place of origin.Maybe it’s the ambiance, maybe it’s because you’re being served, or maybe it’s just in my head.It might be a Mai Tais in Hawaii,A beer at the Hofbrau Haus in Munich,or a Flammekueche in Alsace, it always taste better in its own country.When we hit Switzerland last June there was one thing I had to have and that was Rosti.  

It’s nothing more than coarse grated fried potatoes with a little onion but to me it’s heaven. I’ve eaten fried potatoes all my life but tasting Rosti for the first time in a beer garden in Zurich seems to have solidified this notion of food in its place of origin.No matter where you go, my advice is eat the local dishes in the local atmosphere.  It’s just a little slice of heaven.Here in the USA when you hear that phrase it means smile, you are about to have your photo taken.  It must mean something completely different in Europe.  It is a continent that has gone crazy for the love of cheese.I have to say I can’t think of anyone that doesn’t like cheese but I’m guessing our American love of cheese is nothing like the Europeans.  The varieties of cheese available in the typical European city is staggering.  Take a look at some of these photos we took from past trips.In Salzburg (above) we found this cheese slicer.  Not exactly the home version.In France, some varieties of blue cheese (above), one of my favorites.

Here (above) are some soft cheeses.  A nice chardonnay and a baguette would go perfectly.Lunch in Italy (above), fresh tomatoes, basil, buffalo mozzarella, and prosecco (not shown but delicious).This was a little truffle cheese for the bus ride in Italy.Here is a wonderful French custom–the Cheese Course.  It is served after the entree’ and before dessert.  The idea is that you always have a little wine left after the main course.  This is the perfect way to finish that up. It’s a great idea and we have employed it at our house quite often.  Makes us feel like we are on vacation. At a local large chain food store Mary asked a clerk the difference between a loaf labeled Vienna Bread and one labeled ItalianThe clerk replied (one is slice and the other isn’t).  When we travel to Europe we find that bread is a bigThere are so many different types of bread within eachTake a look at theseSome of the breads are so dense that they are a meal in themselves.