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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Gift Guide

Daniel Boulud's Brilliant New Cookbook

Pages from Daniel Boulud's cookbook, Daniel: My French Cuisine

Superchef Daniel Boulud's amazing new cookbook is the perfect gift for any food history buff.

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Best Thanksgiving Tips

Make a Bright Floral Centerpiece

The Fall Harvest Table

For a more beautiful holiday table, check out The Flower Recipe Book. Alethea Harampolis and Jill Rizzo of San Francisco's Studio Choo share "ingredient lists"and step-by-step instructions for fantastic arrangements. Read more >

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F&W Book Club

Pie Lessons from Brooklyn’s Baking Stars

A writer test drives an awesome new cookbook about baking pies.

Here’s why you should study 71 pages dedicated to the art of making pie: The writers of the new cookbook, The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, have been baking pies since they were old enough to stand. Read more >

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F&W Book Club

Pok Pok's Genius Thai Food Guide

<em>Pok Pok</em> by Andy Ricker with JJ Goode

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk. This week, Pok Pok, by Andy Ricker with JJ Goode.

Target Audience: Super curious cooks. Southeast Asian food die-hards.

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F&W Book Club

Does David Tanis Really Want Us to Water Down Our Wine?

<em>One Good Dish</em> by David Tanis

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk. This week, One Good Dish, by David Tanis. Read more >

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F&W Book Club

An Unabashedly Meaty Italian and Southern Mash-Up

Collards and Carbonara

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test drives the most fun and inspiring new books that come across her desk. This week, Collards and Carbonara, by F&W Best New Chefs Andrew Ticer and Michael Hudman.

Target Audience: Fans of these Memphis chefs, and home cooks who love lusty Italian and Southern food and want to take it to the next level. Fresh pasta freaks. Read More »

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F&W Book Club

How to Make Pumpkin Ice Cream and Sweet Onion Crack

Bountiful: Todd Porder and Diane Cu

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test drives the most fun and inspiring new books that come across her desk. The Book: Bountiful, aimed at fans of the White on Rice Couple blog. Gardeners. Anyone with a CSA or who shops at farmers’ markets. Flexitarians. And people who love personality-driven cookbooks. Read more >

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F&W Book Club

How to Make Vegetable Lasagna for Every Season

Lasagna

The Hudson Valley farmer and caterer Liz Neumark, of Katchkie Farms and Great Performances, also runs The Sylvia Center, a nonprofit in upstate New York that educates kids about real food. Her new cookbook, Sylvia’s Table, features easy-to-follow recipes from food world friends like F&W’s Dana Cowin, who shared her daughter’s recipe for chicken soup. Here, Neumark teases one of her most flexible recipes: Vegetable Lasagna. Read more »

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F&W Book Club

Bountiful's Rebellious Kale and Chicken Egg Rolls

Here, F&W Digital Food Award winners Diane Cu and Todd Porter of White on Rice Couple, preview their first cookbook, Bountiful, which drops on October 15. Read more >

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F&W Bookshelf

The Season's Best Grill Guides

Grilling Cookbooks

Photo © Christine Blackburne

The Prophets of Smoked Meat By Daniel Vaughn
The barbecue blogger covers 10,000 miles to taste the best of Texas’s smoked meat, finding great obscure spots along the way. $30.

Bobby Flay’s Barbecue Addiction By Bobby Flay
Based on Flay’s TV series, this book features 150 of the star chef’s favorite grill recipes, including his famous tricked-out burgers. $35.

Smoke & Pickles By Edward Lee
The Louisville, Kentucky–based chef’s recipes combine Southern flavors with those of his Korean heritage, as in miso-smothered chicken. $30.

Salt Block Cooking By Mark Bitterman
The salt expert gives lessons on cooking with salt bricks, which add a subtle saltiness and can get hot enough on a grill to sear steak. $25.

Related: Bobby Flay’s Burger Commandments
Lessons from Salt Guru Mark Bitterman
F&W’s Summer Grilling Guide

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