MICHAEL MINA TENDS TO GO ALL OUT.
When Food & Wine asked the James Beard Award-winning celebrity chef to come up with a dinner party menu in April 2012, he delivered dishes that were equal parts classy and comforting. From hand-rolled strozzapreti pasta with lamb ragù to custards flavored with maple and bourbon, Mina showed off his range. To kick off the feast, he made a luxe version of deviled eggs, adding in smoked salmon, cornichons, and Old Bay seasoning. The end product was savory with a bit of heat and creamy with a touch of crunch. It's a recipe Mina still loves, whether he's having friends over for a football game or making canapés at an event. In that original F&W story, Mina said, "Deviled eggs are fun because you can dress them up or down." Thirteen years later, he feels the exact same way. Don't like smoked salmon? Leave the fish out. Want to amp up the fancy factor? Top each with a spoonful of caviar. For a bite-size snack, swap in quail eggs. To modernize the deviled eggs, Mina might swap out the Old Bay for a spice like sumacâsomething that's more floral and a little more subtle. But no matter which tweaks you go for, there's one ingredient Mina advises against removing. "You need the cornichons for the acidity," he says.
IN THIS ISSUE The April 2012 issue was all about California, including wine-friendly recipes and must-visit wineries in Napa Valley, Sonoma County, and beyond.
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GOING GREEN
ADOPT THESE WEEKNIGHT WAYS WITH LEAFY GREENS, FROM COLLARDS TO KALE AND EVERYTHING IN BETWEEN.
Home Fries
Crisp and golden on the outside and tender on the inside, these home fries are the perfect breakfast potato.
A Tale of Two Islands
Discover Ibiza's tranquil side, with beautiful beaches and a diverse culinary landscape beyond its bustling nightlife.
Cherry Pie
The lattice crust on this tart cherry pie isn't just for looks-it also functions as a venting system that allows steam to escape and fruit juices to reduce and thicken.
Teriyaki Salmon
Lacquered with a sweet soy sauce glaze, succulent salmon fillets are broiled atop a bed of tender green beans for a simple weeknight sheet-pan dinner. The high heat of the broiler allows the teriyaki sauce to thicken and caramelize, forming a glossy sheen as the fish cooks. While homemade teriyaki sauce is quick to make, we've also included an option for how to substitute our favorite store-bought sauce if you prefer (see Note).
Smoked Salmon Deviled Eggs
Celebrity chef Michael Mina brings his signature luxe flair to a classic dinner-party appetizer.
Pressed to Impress
Olio Piro uses modern milling tech to create a remarkably stable, healthy, and delicious extra-virgin olive oil.
On the Flip Side
The classic upside- down French pastry, tarte Tatin, gets taken for a savory spin in these two eye-catching dishes.
Uncommon Scents
The scented candles that restaurateurs reach for to impress their guests
Korean Soup for the Soul
Warming, flavorful Korean jjigae are comfort food at its finest.
