TIME Food & Drink

How Rosé Wine Is Actually Made

Brooke Slezak—The Image Bank/Getty Images

Hint: it's not food dye

This article originally appeared on Food & Wine.

Almost every wine region in the world makes rosé—and not one uses pink grapes. Some vintners simply blend red and white wines; others, in an effort to make their red wine more concentrated, bleed off some juice to simultaneously make rosé. The best versions, however, involve leaving red-grape juice in tanks with the grape skins for anywhere from a few hours to several days. The longer the juice is left with 
the skins, the deeper the color (from a hint of pink or salmon to a hot pink or ruby hue) and the more full-bodied the wine.

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Best Kale Dishes in the U.S.

Kale pizza from Stella Barra Anjali M. PInto—Lettuce Entertain You Inc

In recent years, dark leafy kale has undergone a spectacular transformation from a humble, overlooked ingredient to the supergreen-of-the-moment whose popularity shows no signs of ebbing. Credit its unparalleled nutritional makeup—kale packs in plenty of vitamin A, folate and calcium—and its immense versatility. Crisp, pop-in-the-oven kale chips certainly smashed the green’s once-staid reputation—and that was only the beginning. Now enterprising chefs are using kale in any number of ways, from ingenious salads (the sturdy leaves hold their texture well under heavy dressing) to an untraditional topping for pizza.

Chicago; Los Angeles and Santa Monica: Stella Barra

Mathematician-turned-pizzaiolo Jeff Mahin is no traditionalist when it comes to pie toppings; one favorite combination calls for crispy purple kale, young pecorino, roasted garlic and cracked black peppercorns.

Miami: Michael’s Genuine

Menus change daily at this Miami favorite, but one recent fixture is its kale and farro salad, accompanied by always-varying shaved market vegetables that might include zucchini, radish and fennel, and dressed with a punchy buttermilk vinaigrette.

Fort Worth, Texas: Woodshed Smokehouse

Leave it to Texan chef Tim Love to give a meaty twist to kale salad. House-cured guanciale accompanies three varieties of kale, crisp celery greens, smokedpepitas and shavings of Manchego cheese. A lemony dressing made with rendered fat from the guancialeputs the salad over the top.

San Francisco: Bar Tartine

Chef Nicolaus Balla’s tahini—which he prepares with toasted sunflower seeds instead of the traditional sesame—packs an umami punch to kale that’s been quick-wilted in a sauté pan and tossed with torn pieces of the multi-seed-studded Rene’s rye bread from Tartine. Thick house-made yogurt, plus a sprinkling of yogurt powder, add a pleasing tartness.

New York City: Betony

Chef Bryce Shuman gives crisp–fried black kale a sumptuous accompaniment: seared foie gras with smoked pork hocks plugged into its center. A hock-flavored consommé is poured over the dish tableside.


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7 Ways to Make Bad Wine Drinkable

Image Source—Image Source/Getty Images

This post originally appeared on FoodandWine.com/fwx

So, the real wine shop was closed and you’ve lost the liquor store lottery. Must you suffer with your medium-gross wine until you’ve consumed enough not to care? No. There are steps you can take to improve almost any wine, or at least trick yourself into tolerating it. Here are seven ways to make the most of not-so-stellar selections.

1. Chill it down.

As temperatures drop, flavors become muted. Most of us drink our worthy white wine too cold, but just-above-freezing is the perfect temperature for lesser bottles.

2. Adulterate it.

That is, make a spritzer. Or sangria. Or the Basque specialty kalimotxo (red wine and Coke).

3. If it’s red, drink it with mushrooms.

For reasons that wine-world pseudoscience hasn’t yet ventured to explain, umami-rich mushrooms tend to make ho-hum reds taste better. If your wine’s specific problem is a sandpapery mouthfeel, add red meat: Fat and protein both neutralize rough tannins.

4. If it’s sweet, drink it with something spicy.

Sadly, assertive cuisines like Thai and Indian tend to obliterate the delicious nuances of great wines. Happily, they’ll also obliterate the unpleasant nuances of bad wines. If your palate is busy dealing with garam masala or another intense spice combination, it’s not going to notice that your low-rent Riesling is lacking a bit in acidity.

5. If it’s oaky, drink it while you’re grilling.

Does your cheap Chardonnay smell like a burning 2-by-4? It may have been subjected to a process whereby big tea bags full of charred wood chips were dunked in it prior to bottling. No matter. Smoky foods work well with smoky wines, and a charcoal-grilled burger is the best kind of distraction for your palate.

6. Drop a penny into it.

This won’t work on any old not-so-great wine, but if you have a bottle that smells like struck matches or rotten eggs, adding a penny to your glass might actually help. Certain sulfur-related compounds can cause these smells, and copper makes them dissipate. Clean a coin, drop it in, swirl, remove and enjoy. When it works, the difference is amazing.

7. Bake it into a chocolate cake.

OK, this is actually a tip for making bad wine eatable. While you typically shouldn’t cook with a wine you wouldn’t drink, that rule can be relaxed a bit for baking. With sugar, chocolate and whipped cream involved, the wine contributes only a mild boozy note to this surprisingly good dessert.

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An Insanely Easy Way to DIY Ice Cream Sandwiches


Food & Wine’s Mad Genius Tips video might ruffle some ice cream shop owners’ feathers. In it, F&W Test Kitchen problem solver Justin Chapple reveals how to make picture-perfect ice cream sandwiches. All you need are cookies, a pint of ice cream and a sharp knife. Learn more smart skills by watching all of the Mad Genius Tips videos.

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America’s Best Hot Dogs

America's Best Hot Dogs
America's Best Hot Dogs Gina Weathersby—Kiwi Street Studios

From classic franks to artisan wieners with toppings like kimchi, here are the nation's best hot dogs.

Senate Restaurant

Cincinnati, Ohio

Chef Daniel Wright has received national accolades for his playful takes on pub food, including a regularly changing menu of hot dogs like the Croque Madame (Black Forest ham, poached egg, béchamel) and the Lindsey Lohan (goat cheese, caramelized onions, bacon, arugula and balsamic vinegar).

Hot Doug’s


At Doug Sohn’s hot dog temple, the specialty sausages are named after celebrities: the Anna Kendrick, for instance, is a spicy dog. Purists stick to The Dog, a Chicago-style dog with trimmings like celery salt, along with a side of duck-fat fries (only available on Friday and Saturday). The lines often stretch down around the block, and real dogs are allowed on the outdoor patio.

Crif Dogs

New York City

Childhood pals Brian Shebairo and Chris Antista differentiate themselves in the city’s crowded hot dog market by deep-frying their franks to a crisp snap before serving them in a choice of more than a dozen mad scientist combinations that include a bacon wrap and toppings such as avocado, cream cheese and a fried egg.

Dirty Franks

Columbus, Ohio

The franks served here are Vienna all-beef wieners; beyond that, Dirty Franks has made sure to create an option for just about everyone. There are more than 20 styles to choose from, including toppings like brisket, corn relish and Sriracha-cream cheese. Vegetarians are covered, too: The same treatments are offered for Tofurky pups.


Austin, Texas

Geoff Peveto and Christian Helms pair beer and cocktails with an artisan wiener menu that includes everything from Vienna beef hot dogs to house-made specialties like the Jackalope, a smoked antelope, rabbit and pork sausage. Bun choices include gluten-free, pretzel or a tortilla wrap.


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10 Stunning Pies (Other than Apple) for the Fourth of July

Marilyn Batali's Blackberry Pie
Marilyn Batali's Blackberry Pie Quentin Bacon

This article originally appeared on Food & Wine.

Apple pie might be the ultimate American dessert, but we contend that it’s better in the fall. Here are 10 bright and tangy summer fruit pies to make for July 4th.

1. Marilyn Batali’s Blackberry Pie
This exquisite pie is made with Mario Batali’s “favorite fruit in life.”

2. Peach-Raspberry Pie
Serve this excellent summer pie with whipped cream or a large scoop of vanilla ice cream.

3. Deep-Dish Strawberry-Rhubarb Pie
What’s the secret to perfectly flaky crust? Add some lard to the dough.

4. Passion Fruit Ice Cream Pie with a Ginger Crust
This over-the-top dessert is topped with a mix of dulce de leche and passion fruit nectar.

5. Coconut-Buttermilk Pie with Blackberry Caramel
Bobby Flay’s spectacularly creamy custard pie is topped with silky blackberry caramel.

6. Deep-Dish Peach Streusel Pie with Ginger
Andrew Zimmern upgrades the classic peach pie by adding ground and candied ginger.

7. Stone Fruit Pie with Almond Streusel
Any combination of stone fruits (apricots, peaches, plums, cherries or nectarines) is perfect for this delicious pie.

8. Berry Ice Cream Pie
Blueberries and strawberry ice cream star in this terrific, fast dessert.

9. Cherry Hand Pies
Save on time by using puff pastry to make these fantastic pies.

10. Yogurt and Apricot Pie with Crunchy Granola Crust
Healthful ingredients in this pie include low-fat Greek yogurt, oats and almonds.

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10 Ways to Make Ribs for the Fourth of July

Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
Grilled Short Ribs with Smoky Blackberry Barbecue Sauce Christina Holmes

This articleoriginally appeared on Food & Wine.

The Fourth of July is right around the corner! Get some grilling practice this weekend with these ten incredible recipes for ribs.

1. Molasses-Smoked Baby Back Ribs
What’s Tim Byres’s secret to delicious ribs? Rubbing them with a seasoned beer-based mop before cooking them in a foil packet ensures the meat is flavorful and moist.

2. Sir Winston’s Favorite Short Ribs
This savory-sweet Korean-style ribs recipe is quick and easy to make after marinating overnight.

3. Cumin-and-Coriander Grilled Lamb Ribs
“Lamb ribs are the most inexpensive and unsung part of the lamb,” says Tom Mylan, who flavors them with Middle Eastern seasonings.

4. Ribs with Hot-Pepper-Jelly Glaze
This recipe calls for three types of ribs, but it’s just as fantastic with one.

5. Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
An easy blackberry sauce flavored with adobo chiles takes these ribs to another level.

6. Vadouvan-Spiced Lamb Ribs
Vadouvan, a French curry-esque spice blend, adds terrific flavor to these tender ribs.

7. Spiced Pork Ribs
These smoky, Mexican-style ribs feature a super-simple rub.

8. Grilled Apple-Marinated Short Ribs
Instead of braising, these ribs are marinated overnight in a mix of apple juice, lemon juice and soy sauce so they’re sweet, salty and tangy.

9. Grilled Short Ribs with Anchovy Vinaigrette
These thinly sliced short ribs are perfect for quick grilling.

10. Cumin-Glazed Ribs with Avocado-Pineapple Salsa
Susan Feniger’s sweet ribs are delicious with a grapefruity IPA.

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Celebrity Chefs’ Fourth of July Recipes

Lemongrass Pork Patties with Quick Cucumber Kimchi. A121002_FW_BillKim_4thJuly_July2013
John Kernick

Triple Pork Burgers with Quick Cucumber Kimchi

Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he likes to serve.

Pug Burger

This delectable blue cheese burger is one of chef David Lentz’s most popular recipes.

Watermelon Salad with Feta and Mint

Although Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.

Roasted Sweet Potato and Okra Salad

Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.

One-Pot Sticky Chicken Wings

Sweet, spicy, gooey and crispy, Andrew Zimmern’s wings are glazed with an addictive sauce that he can’t get enough of.


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TIME food and drink

15 Juicy Burgers for the Fourth of July

Beef Burgers with Peanut-Chipotle Barbecue Sauce
Beef Burgers with Peanut-Chipotle Barbecue Sauce John Kernick

This article originally appeared on Food & Wine.

Here are 15 amazing burgers from F&W’s grilling experts and star chefs like Bobby Flay.

1. Beef Burgers with Peanut–Chipotle Barbecue Sauce
Bobby Flay’s incredible burgers are topped with a sweet-smoky sauce made with tomato puree, ancho chile powder, chipotle in adobo sauce and peanut butter.

2. Bacon Burgers with Cilantro-Yogurt Sauce
These complex-tasting burgers feature bacon, scallions, mint and Parmigiano-Reggiano cheese.

3. Thai Tuna Burgers with Ginger-Lemon Mayonnaise
Tod man pla, a Thai fried white fish patty, was the inspiration for these delicious tuna burgers.

4. Red Chili Burgers
Creamy Crescenza-Stracchino cheese tops these fantastic burgers.

5. Fresh and Juicy Veggie Burgers
These are the ultimate veggie burgers.

6. Barbecue–Glazed Turkey Burgers
Gwyneth Paltrow loves these burgers topped with Swiss cheese and pickled jalapeños.

7. Tuna Niçoise Burgers
Turn the classic French salad into a fantastic seafood burger.

8. Caprese Burgers
Basil, tomato and mozzarella star in these juicy burgers.

9. Crispy Quinoa Sliders
Serve these crispy patties alongside a salad, or simply as fantastic mini vegetarian burgers.

10. Spicy 50/50 Burgers
Michael Symon’s spicy cheeseburgers feature a delectable mix of sausage and ground beef.

11. Lamb Burgers with Green Harissa
These terrific burgers get their bright flavor thanks to a harissa sauce made with a mix of hot and mild chiles.

12. Sausage Burgers with Sriracha-Honey-Mustard Sauce
The spicy-sweet sauce and ground pork–sausage blend make these burgers extra-flavorful.

13. Triple Pork Burgers with Quick Cucumber Kimchi
Intensely seasoned with Asian ingredients, these pork burgers almost taste like dumpling filling.

14. Blue Ribbon Barbecue Chicken Cheeseburgers
The combination of sweet–spicy barbecue sauce and smoky bacon makes this the ideal chicken burger.

15. Black Bean Burgers
This excellent black bean burger recipe yields thick, meaty patties that stay tender.

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TIME Food & Drink

6 Ways to Create Your Signature Potato Salad

Creamy Cucumber and Grilled Potato Salad Christina Holmes

How to make your side dish the belle of the barbecue

This story originally appeared on Food & Wine.

Potato salad–making can be competitive business. Here are six ideas for crafting your way to a great one.

1. Pick a potato. Red potatoes are waxier and tend to hold their shape. Yukon Golds and baking potatoes are creamier. When peeled, they thicken the salad with their starch and help create that scoopable deli-counter texture (if that’s what you’re going for). For a really spectacular multi-toned salad, choose a mixture of colored fingerlings.

2. Choose your cooking method. The classic picnic salad is made with boiled potatoes, and that’s definitely the best option if you’re going to serve it chilled. Roasted potatoes add depth to the flavor of the salad; they’re best served warm or at room temperature with vinaigrette-style dressings. To give your potatoes a subtle charred flavor that works well with any type of dressing, grill ’em.

3. Mayo or not? Your choices here go way beyond the classic mayonnaise dressing. If you like a creamy-style salad, there’s also buttermilk. Or yogurt or hummus. (Bonus:Both add a hit of protein.) For a brighter salad, you can dress it with a lemony salsa verdeor super-simple vinaigrette. Or, for a salad that’s indulgent but not necessarily creamy, try a luscious brown butter vinaigrette.

4. Crunchy or not? Celery is a classic optional add-in if you like a little bit of crunch, but for a more modern take, try adding radishes or snap peas.

5. Flavor it up. Potatoes are a blank slate, so they love lots of bright, bold ingredients. You can go the classic route and add mustard and pickle relish (as well as hard-boiled eggs). Or add plenty of herbs. And, of course, there’s always bacon (along with a hit of barbecue sauce).

6. Want to lighten it? Make a not-just-potato salad, letting the spuds be the backup dancer instead of the star.

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Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

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