Mouthing Off

By the Editors of Food & Wine Magazine

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Work in Progress

Here, fun behind-the-scenes tales from authors working on forthcoming cookbooks. This month, cookbook author Jody Eddy talks about adapting Icelandic chef Gunnar Karl Gíslason’s recipes for the home cook.

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Work in Progress

Here, fun and sometimes hilarious behind-the-scenes tales from authors working on forthcoming cookbooks. This month, Jill Donenfeld talks about her self-imposed exile along the Brooklyn coast.

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Behind the Scenes
FoodandWine
Chef Graham Elliot hand-picks the food vendors at Lollapalooza's Chow Town.

Chef Graham Elliot at Lollapalooza; © Ashley Garmon

“Our burgers have quail eggs and we have lobster corn dogs with lemon aioli,” says Perry Farrell of Jane's Addiction and the founder of Lollapalooza, a three-day music festival that starts tomorrow and has over 50 food vendors curated by chef Graham Elliot in an area called Chow Town. Read more here>

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