Mouthing Off

By the Editors of Food & Wine Magazine

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Anatomy of a Dish

Here, pastry chef Laura Sawicki breaks down her amazing rye toast with chocolate sprinkles.

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Anatomy of a Dish

When life hands you sourdough starter, make pasta. That’s what chefs Kim Floresca and Daniel Ryan (F&W’s 2014 People’s BNC)  of [ONE] Restaurant in Chapel Hill thought, anyway.

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Anatomy of a Dish

Here, New Orleans chef Michael Gulotta breaks down his extraordinary pepper jelly clams.

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Anatomy of a Dish

Chef Trevor Moran deconstructs his ornate take on the classic lemon cake, featuring Meyer lemons and St-Germain bubbles.

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Anatomy of a Dish

These amazing wings are now on the menu at a new Chinese dumpling spot in San Francisco’s multiethnic Mission District.

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Anatomy of a Dish

At Cleveland’s Trentina, the bread course is like an interactive performance piece. Its focus: a candle that emits a mysteriously beefy scent.

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Anatomy of a Dish

Every short-order cook worth his or her spatula can make a patty melt. But chef Craig Deihl of Charleston, South Carolina’s new Artisan Meat Share knows how to transform this lunch-counter classic into an exceptional sandwich.

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Anatomy of a Dish

Philadelphia chef Peter Serpico swaps citrusy flavors for creamy ones in the sauce for his raw diver scallops.

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Anatomy of a Dish

The chef at Manhattan’s new Huertas creates an irresistible version of a traditional Spanish dish combining fried potato strips, chorizo and soft-cooked egg.

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Anatomy of a Dish

Los Angeles chef Kuniko Yagi has created an Asian-inflected version of the New England summer classic. One reason it’s so good: the extra-fluffy, jet-black charcoal bun.

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