Mouthing Off

By the Editors of Food & Wine Magazine

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Easter

F&W's Kay Chun came up with four fantastic ways to serve ham this Easter, from a stuffed calzone to buttermilk ham flapjacks.

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Cooking Tips

In her new book, Blogger Jennifer McGruther looks to the past for healthy inspiration, back to an era when a "wholesome" diet included farm-fresh butter and eggs.

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Restaurants

Local ingredients, international inspirations and house-made everything are the hallmarks of the new ultra-creative Jewish cuisine. Here are three places to find it.

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Star Chef Recipe

Most chefs are lucky to be known for one recipe. At his Manhattan restaurant Jean-Georges, Jean-Georges Vongerichten has an entire tasting menu of signature dishes, from garlic soup with sautéed frog legs to molten chocolate cake.

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Drink This Now

Over Pecorino crisps, collard-greens salad and herb-roasted leg of lamb, one of America's most creative young couples celebrates a fascinating new wine project.

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Salad of the Month

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil.

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Chefs in Residence

Mario Batali makes Italian saltimbocca with tender chicken and the sweet Italian dessert wine called vin santo.

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What Editors Are Drinking

F&W's Ray Isle shares what he's drinking now: rosé Champagne that's for the beach and a fantastic Australian Riesling.

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Cookies

Feed Me Creative bloggers Emily Farris and Jeff Akin share their incredible homemade cookie recipes. One of the best: chunky peanut butter.

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Style

TV personality and chef Georgia Pellegrini, also known as the Girl Hunter, shares her DIY style and favorite recipes in her new book Modern Pioneering.

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