Roy Choi & An Asian Baby Back Ribs Recipe too.

A bright glimmer in an otherwise set of gloomy days here in New York! Great to see the Roy Choi Hawaii story that I designed for the December issue of Food and Wine magazine is on newsstands now.

In terms of the type, I wanted something a little less classic to match the edgy feel of Roy, so I re-drew an old Hawaiian-inspired font, then gradated it, to hopefully give it a retro surf vibe.

Photographer Bobby Fisher shot all the location shots, (the ones above included) and Con Poulos photographed the interior food pics (including the rib shot, above). Anna Last cleverly prop-styled the food pics, using nostalgic Hawaiian postcards, and bright plastic tableware, and Alison Attenborough styled the food.

The story in the magazine was written by Pulitzer Prize-winning author, food critic and Los Angeles Times writer, Jonathan Gold.

The December issue of Food and Wine magazine is out now, chock-full of Holiday recipes, so run out and grab yourself an issue. (Yay for a little bit of sunshine in December!)

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To get the recipe for the Asian Fried and Glazed Baby Back Ribs, (pictured above) click here. 

(Note: I made these ribs last week, and their pretty easy to do, and very tasty! They do need some time to rest in the fridge, so note the total cooking time. I omitted the spicy Sriracha, to make it more kid-friendly and even if you don't live in a very ethnically inspired neighborhood, all the ingredients are pretty standard asian grocery fare and easy enough to find. I actually baked the ribs in the oven, for health reasons, instead of frying them in the oil, and had great results.)

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To subscribe to Food and Wine magazine, click here. 

Wood-Smoked Turkey (Josh Vogel)

This story was a joy to design. It appears in the current November, Thanksgiving Issue of Food and Wine magazine, on newsstands now. I also got the opportunity to taste the Wood-Smoked Turkey, (from Josh Vogel, above) which the F&W kitchen tested one lunch time, and it was wonderful. It's flavorful and moist, the smoking makes the skin a beautiful, inky black, and not your usual crispy blonde skin. This turkey is dark and mahogany in color, and has a rich smokey taste.

Josh Vogel, is a woodworker in upstate NY, who with his partner Kelly Zaneto, has a holistic or 'nose-to-tail' approach to his timber. He makes large sculptures, then cooking utensils with the leftovers, and then with the scraps from these, he fuels his outdoor oven. Nothing goes to waste. His cutting boards as well as his spoons, have no glue and no joints, their just single pieces of wood.

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To get the recipe for Wood-Smoked Turkey which would be a wonderful option for Thanksgiving, check out the recipe at Food and Wine.com here.

To purchase Josh Vogel's hand made wooden products, which include wooden boards, cutting board oils, spoons and cooking utensils, click here. 

Race to the newsstand and pick up this November Thanksgiving Issue of Food and Wine magazine right now. To subscribe, click here.

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Photographs for Food and Wine magazine by Fredrika Stjärne Styling Alison Attenborough Original text that appears in the magazine, Daniel Gritzer.

Almond Cake with Lemon and Crème Fraîche Glaze

Jessica Hicks from Astro Coffee, in Detroit, makes her tender lemon, rosemary almond cake (above) with skin-on ground almonds for texture and then drizzles smooth creme fraiche icing over the top, for the current (June) issue of Food and Wine Magazine, on newsstands now.

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I've been staring at this image now for weeks, and I never get tired of it.

This image, hangs on a wall, near the desk, where I have been freelancing this past month, at the offices of Food and Wine Magazine here in New York, where luckily I get to look, work, design with, and edit great images. I sometimes get to try and taste new products and upcoming recipes for the magazine, as well. Anything from the 6 new potato chips flavors just out from Tyrrell's, (My favorite was the Worcestershire Sauce and Sun Dried Tomato) or the top 12 supermarket BBQ sauces you can buy right now, (taste tested over roast chicken). We've also had the pleasure of having Danny Bowien, guest cook in the F & W kitchens the kind of food he'll be serving at his new NY restaurant, Mission Chinese Food, open right now in Chinatown.

This image above comes from the June Issue of Food and Wine magazine which is on newsstands now. Please run down to your local newsstand and purchase the issue! (a printed, smooth, glossy magazine, now—doesn't that feel more exciting in your hands than that grey, irritating electronic device?) It's a story about Detroit. And this cake is the Almond Cake with Lemon and Crème Fraîche Glaze. Jessica concedes there are two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she also adds a bit of polenta to the batter. I think this would be the perfect cake to make for a Summer BBQ.

To get the recipe, and to check out the new Food and Wine website, click here. To subscribe to Food and Wine magazine, click here.  

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PHOTOGRAPH BY MARCUS NILSSON STYLING BY ALISON ATTENBOROUGH