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Mouthing Off

By the Editors of Food & Wine Magazine

expert guide

8 Chef Upgrades for Roasted Potatoes

Granny's Roasted Spuds

Roasted potatoes are a simple, satisfying side dish for any meal. Here are eight chef’s takes on this crowd-pleasing dish.

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How to Make the Ultimate Vegetarian Lasagna

Creamy White Lasagna with Toppings

Chef Gerard Craft’s lasagna is a bit of a project, but the result is over-the-top delicious.

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Chefs in Conversation

If You Want to be a Great Chef, Jacques Pépin Says You Should Master the Hot Dog

Graduating from culinary school or working in a kitchen doesn’t automatically make you a chef. For Jacques Pépin, a true chef has traveled, learned from other cultures and knows how to make a really great hot dog.

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The Usual

The Perfect Mocktail for Gin Lovers

Seven years ago, chef Tony Messina of Boston’s Uni started to get migraines. That, unfortunately, meant no more post-shift cocktails. Now, Messina opts for a refreshing mocktail infused with juniper berries, which mimic the flavor of gin.

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America's Most Wanted

How to Eat a Walk in the Forest

At Atelier Crenn in San Francisco, the menu reads like a poem. Dishes include “Autumn has come with its cool breeze” and “Where the broad ocean leans against the Spanish land.” 

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Mad Genius Tips

7 Ways to Upgrade Packaged Ramen from Kristen Kish

Kristen Kish

Top Chef star Kristen Kish is no stranger to culinary challenges. For fun, F&W asked Kish if she was up for a new challenge—reinventing packaged ramen—and she was unfazed.

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Chef Intel

David Chang's Food, Delivered to Your Door

Something monumental is about to happen for Momofuku fans: F&W Chef-in-Residence David Chang’s empire is expanding into your home. 

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best thanksgiving tips

Even Pastry Chefs Use Canned Pumpkin at Thanksgiving

Pumpkin Pie

Lots of people use canned pumpkin to make pie, but would a pastry chef? Brooks Headley, the genius at Manhattan’s Del Posto, explains why his answer is an unapologetic yes.

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America's Most Wanted

A New Way to Fuel Your Brussels Sprout Obsession

At Tiffani Faison’s Boston BBQ spot, Sweet Cheeks, meat takes center stage. So it’s somewhat surprising that one of the most enduringly popular dishes on the menu is completely vegetarian. 

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Chef Intel

Why Grant Achatz Loves His Slow Cooker

Vegetable Farro Stew with Figs and Pine Nuts

Grant Achatz professes his devotion to the 1970s’ favorite cooking gadget and shares three fantastic stews.

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The Dish
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