Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

The brunch staple goes best with the world’s most versatile pairing wines: sparklers, Rieslings and rosés.

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Expert Guide

Runny poached eggs, salty Canadian bacon, buttery hollandaise sauce on a toasted English muffin. Yes, this is brunch perfection; but even perfection can be updated. Here are four ways.

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Expert Guide

Switching up how you make hollandaise sauce is a fun way to riff on this brunch staple. Here are five different ways to approach this classic sauce.

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Make This Now

This week’s episode of Mad Genius Tips spotlights an amazing feat of brunch innovation: the bacon cinnamon roll. It’s a sweet-and-savory, crispy-gooey meeting of two classic brunch dishes. Here, eight more incredible hybrid brunch dishes.

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Make This Now

From incredible, high-rising quiche to delicious bacon-studded biscuits, here are seven fantastic brunch recipes from F&W Best New Chefs.

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Chefsteps

Any cook who prepares Eggs Benedict from scratch will tell you that it's no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe.

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Drink This Now

Any good bruncher worth her benedict knows how to make a bloody mary or mimosa. But a pro like bartender Abigail Gullo of New Orleans’s SoBou understands the value of brunch punch.

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Make This Now

In this week’s episode of Mad Genius Tips, F&W’s Justin Chapple revealed the incredibly easy way to poach a dozen eggs in one go using a muffin tin. Here, eight great ways to show off this magical cooking trick at your next big brunch.

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Mad Genius Tips

There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But unless you use this brilliant technique, you'll be limited to making one or two at a time.

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Brunch

No winter brunch is complete without some warming cocktails. Here, five drinks to help you beat the winter blues.

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