Mouthing Off

By the Editors of Food & Wine Magazine

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America's Most Wanted

Rick Moonen’s signature clam chowder is a perfect example of the clean, ingredient-focused cooking that keeps people coming back to RM Seafood. 

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America's Most Wanted

At Little Owl in NYC, chef Joey Campanaro took inspiration from family, frugality and fried foods to make his classic homemade cavatelli with broccoli pesto. 

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America's Most Wanted

At The Purple Pig in Chicago, Jimmy Bannos, Jr., is shining the spotlight on pigs’ ears, and even the least likely of eaters are crunching them down.

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America's Most Wanted

Seamus Mullen’s Tertulia in NYC is about as close as you can get to eating in Spain without actually getting on a plane. While Mullen’s giant, crispy-bottomed paella is the go-to dish, his Ensalada de Remolachas has a cult following as well.

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America's Most Wanted

When you think of Hawaii you might not think of superb Italian food, but that’s what chef Kevin Lee is creating at Honolulu’s Prima.

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America's Most Wanted

At Ford Fry’s King + Duke in Atlanta, The King, a massive, 1-kilo bone-in rib eye served with marrow bones, is king. That’s because Fry has cracked the code on steak. 

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America's Most Wanted

Portland, OR empire builder Tom Douglas is a duck die-hard, and he's hell-bent on showcasing the bird's deliciousness to as many diners as possible.

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America's Most Wanted

Chef Andy Ricker of the bi-coastal Pok Pok empire, is known for his vibrant, flavor-packed larbs. 

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America's Most Wanted

There’s one dish that legendary Boston chef Lydia Shire has never taken off the menu atScampo: the spaghetti with cracklings and hot pepper. 

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America's Most Wanted

They might not seem as sexy as salmon or kale, but chicken livers have every hallmark of a superfood. 

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