As much as I like Food & Wine, it’s starting to feel like it’s getting regularly lapped by Bon Appetit. The September F&W has a blurb on Little Serow; BA has a full-page spread. F&W takes the “foraged with Rene Redzepi” piece to its logical, but sad next step: the “foraged with someone who foraged with Rene Redzepi” piece. BA on the other hand has a fun little piece from Adam Sachs where he writes about cooking for New York Times restaurant critics Pete Wells and Frank Bruni…and then they review the meal. Clever.
F&W also has a silly concept of three-ingredient recipes, but they lost me with the first one: honeydew, tapioca, and moscato. Ew. I much prefer the one-pot meals from Martha Stewart Living this month. For pork and plums: brown slices of seasoned pork tenderloin or chops and then remove; saute sliced plums and red onion; add 1/4 cup red wine vinegar and bring to a simmer; return the meat and cook through.
For spicy peanut chicken: pre-heat broiler; mix 1/4 cup peanut butter, 1/4 cup water, 1 tsp toasted sesame oil, 2 tblsp soy sauce, 2 tsp sambal oelek (or whatever sauce you like for adding heat), and 2 tsp rice vinegar; toss 4 chicken thighs and a bunch of broccolini in the sauce and place them on a rimmed baking sheet; broil about 10 minutes.