Innholdsfortegnelse for May 2025 i Food & Wine

2024 ARGENTO ARTESANO DE ARGENTO ORGANIC WHITE MALBEC ($15) White Malbec? Why not? This Malbec is made by crushing the grapes but not allowing contact between the deeply pigmented grape skins and the clear juice. It’s lively and medium-bodied, with apple and cherry flavors, and is made by one of Argentina’s foremost organic grape growers. AZUMAICHI EASTERN LEGEND JUNMAI GINJO SAKE ($40) The Japanese island of Kyushu is seen more as a source for shochu than sake, but the Gochoda Shuzo brewery makes a strong argument for the latter with this powerful but elegant sake, with its crystal-clear flavors. It’s stellar with sushi but would be great with teriyaki salmon, too. 2022 LOUIS LATOUR PERNAND-VERGELESSES EN CARADEUX PREMIER CRU ($65) I poured this gorgeous white at a seminar for…

YASSOU by Shaily Lipa Named after the casual Greek greeting, Yassou transports readers to Greece, where the cuisine is fresh and the sea is a true blue. Author Shaily Lipa shares traditional recipes inspired by her grandparents from Thessaloniki, embracing the simplicity and less-is-more approach of Greek cooking, from baked feta with jammy cherry tomatoes to salt-baked whole fish. PAKISTAN by Maryam Jillani Until now, there has never been a major cookbook about Pakistani cuisine—one tackling its history, regional diversity, and the people who have shaped its evolution. Pakistani writer Maryam Jillani takes readers through seven regions of the country with thoughtful essays and more than 100 recipes that define its cuisine, including street food, curries, and flatbreads. GHANA TO THE WORLD by Eric Adjepong with Korsha Wilson Chef Eric…

TACOS ARE THE PERFECT FOOD. They’re a complete meal in a handheld package, and they pack in every flavor from salty to spicy to sour to sweet to umami. But the next time you have a taco, instead of grabbing a beer, that default beverage pairing, try reaching for a glass of wine. But what kind of wine? Taco fillings can range from simple grilled fish to marinated, spit-roasted pork shoulder; a flaky flour tortilla is not the same as a nutty, slightly sweet corn tortilla; and toppings range from punchy pico de gallo to smoky, savory salsas or even fresh fruit. This is not the time for a one-size-fits-all approach to pairing. To find the perfect taco-pairing wines, I teamed up with a sommelier who ponders this question on…

NOW IN ITS THIRD YEAR, Food & Wine’s Global Tastemakers Awards is a best-of list whose mission is to celebrate culture, cuisine, and culinary experiences that are rooted in a true sense of place, highlighting not just incredible food cities, but businesses that lean into the soul of a destination. Whether you visit a city, hotel, bar, or restaurant on this list; book a cruise or a flight with one of the winners; or transit through one of the top-ranked airports, you can be confident that its culinary credentials were vetted by some of the best food and travel professionals in the world. (See p. 103 for our methodology and to meet the members of our expert Global Advisory Board.) The result? A bucket list of the 165 most…

Travelers, Not Tourists AS I WRITE THIS, I’m halfway through season three of the darkly comedic morality play The White Lotus, and things are not going so well for the show’s American characters vacationing at the titular wellness resort on the lush island of Koh Samui, Thailand. Part of the fun of watching is trying to decipher the clues hidden within each episode. Whodunnit? More like whogonnadoit. Something wicked this way comes. And what will become of Koh Samui after the season ends? If a recent surge of online search traffic is any indicator, tourism to the island in the Gulf of Thailand will soon spike. Will it be overrun like Maya Bay near Phuket was in the decade after the movie The Beach was filmed there? Last fall, I…

TEMAKI I WAS INTRODUCED to temaki as a young sushi chef, and I fell in love at first bite. The contrasting temperatures and textures of crispy nori, warm rice, and cool seafood and vegetables still make it one of my favorite ways to eat sushi. Temaki (te means “hand” and maki means “roll” in Japanese) are handheld sushi rolls, aka hand rolls, with endlessly customizable fillings. Hand rolls can be made in three shapes: barrel, cone, or taco. At my restaurant Edoboy in Orlando, Florida, we serve barrel-shaped temaki, the traditional form you often see in Japan. While this shape is ideal for even end-to-end distribution of the filling, the folding process is somewhat involved. At home, I prefer to make taco-shaped temaki—its ease of assembly and small, two-bite nature…

NEVER HAS A DENTED, MOTTLED APPLE—one just a bit too small and rough to catch your eye in a supermarket—held as much promise as the one I bit into one bright summer afternoon at Uka Farm on the outskirts of Tiranë, the bustling capital of Albania. I was visiting the country for the first time, drawn in part by a long-held desire to visit my great-grandparents’ homeland, but also by the buzz around the Balkan nation: The country is experiencing warp-speed growth, ranking fourth in the world for the largest percentage increase in international tourist arrivals in 2023. I had stopped in at this working farm, restaurant, and agricultural wonderland to have a meal with cofounder Flori Uka. The farm was first overseen by Flori’s father, Rexhep, an entomologist, professor,…

THE ROADS IN ST. LUCIA—WINDING, jostling stretches that run up and down hills and through tightly packed towns—are not for the faint of heart. But everywhere you look, the landscape explodes with color. Homes painted bright aqua and tangerine are punctuated by bursts of fuchsia bougainvillea and golden trumpet tree blossoms. A rainbow arcs casually over the ocean. A cluster of small white butterflies hovers around a bunch of dark pink amaranth, the blooms springing up alongside a road littered with ripe mangoes. Located at the eastern edge of the Caribbean Sea, St. Lucia draws visitors with its gorgeous beaches, tropical foliage, eye-popping waterfalls, and steep roads that open up to extraordinary views. But it’s also home to a distinct and delicious culinary culture—one I was lucky to get a…

AFTER THE LONG, LANGUID SUMMERS I spent in Waipahu, Hawai‘i, between semesters of college on the mainland, my grandma and I had a series of prescribed rituals before she’d put me on the plane. Two or three days before I packed my bags, she would start gathering things from Longs Drugs or Don Quijote: foil bags of Lion Coffee, flat cardboard boxes of chocolate-covered macadamia nuts, and cans of Spam (25% less sodium—our family’s preferred type) on sale for $1.99 or less. “It’s cheaper here!” she would exclaim. “You pay $5 on the mainland!” It was true, despite Spam being produced in Minnesota and Iowa. This fact was constantly shocking to my family in Hawai‘i, who could not fathom why I would choose to live in places with such cold…

MY KITCHEN’S OPEN SHELVING isn’t the most convenient storage solution. Although I’m able to put my favorite glassware and dinnerware on display, I’ve struggled to find a suitable way to store dry goods. Then I was introduced to Cliik, a new brand entirely focused on storage containers that are just as stylish as they are functional. Each Cliik container features a magnetic lid and base, allowing them to be stacked or placed side by side without the risk of toppling over. This design enables all three sizes to “click” together. The reusable containers are made from shatterproof Tritan plastic, which is FDA approved and BPA-free. Lids are available in three colors: orange, white, and green. I opted for orange, which adds a pop of warm color to my primarily white…

ASPRITZ MAY BE THE PERFECT WAY to pass the time. A low-alcohol and appetite-whetting combination of bitter aperitivo and bubbly fizz, spritzes are excellent to have in hand while you’re waiting for dinner or, say, a seat at one of the most popular bars in New York City. To help with the often hourslong wait for a seat at their award-winning bar Attaboy, co-owners Michael McIlroy and Sam Ross opened the cheekily named Good Guy’s next door. Attaboy is a dimly lit speakeasy known for ambitious variations on classic American cocktails; Good Guy’s is its spiritual opposite, with a big window framed by carved columns, a blond-wood bar, and a menu filled with light bites and sips. “We drew inspiration from the casual, vibrant bars we love when we visit…

LONG BEFORE MAINE was known for lobster rolls and buzzy restaurants, before it drew millions of tourists to tromp through its mountains and along its coast each summer, it was known for bread. Or more specifically, for grain: harvested and milled and hauled by the bushel from the “breadbasket of New England” to feed the growing American population in the 19th century. And then, well—trains, canals, Midwestern farmland. The amber waves of grain packed up and wentto Kansas. But in recent years, as the Maine food scene has gathered attention and the state’s flourishing farm-to-table movement found its way into grain production, the breadbasket is back. Portland, a town of just 69,000, is now home to a dozen or so destination-worthy bakeries, many leaning on only-in-New-England local flavors and Maine-grown,…

Many years ago, after touring some of Europe’s most revered restaurants, Alberto Bettini decided to shake things up at his family trattoria back in Savigno, in the hills outside Bologna. He didn’t turn the place into something pretentious. Instead, he took the painstakingly high standards of fine dining that he’d witnessed on his trip and applied them to every aspect of his restaurant—the suppliers, service, kitchen, and communication. But the core remained untouched: fresh pasta made in-house, housemade ragù, the best meats and seasonal specialties, and a strong connection to the region around it. In 1998, Da Amerigo dal 1934 (Amerigo was Bettini’s grandfather) received a Michelin star. It has held it ever since. And to this date, it’s the only authentic trattoria to claim one. That’s not because no…