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Mouthing Off

By the Editors of Food & Wine Magazine

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Dinner Party Rescue

How to Save a Dinner Party in 3 Easy Steps

Platinum Sparkle

In preparation for a season of nonstop celebrating, we're asking chefs about how they host. Here, James Rigato of The Root in White Lake, Michigan shares his strategy for saving a dinner party.

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Chefs in Conversation

What's a Pletzel?

Contrary to what you might guess (thanks to Cronut conditioning), a pletzel is not the newest hybrid food. 

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trendspotting

Who Needs Meat When There's Seafood Charcuterie?

Inspired by the unstoppable cured-meat trend, chefs are transforming octopus, whitefish and other seafood into gorgeous terrines and rillettes.

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F&W Book Club

4 Great Cauliflower Ideas from Harold Dieterle's New Book

Harold Dieterle's Kitchen Notebook

In his new book Harold Dieterle's Kitchen Notebook, which comes out today, the Top Chef: Season 1 champion offers smart ideas for how to use each ingredient to its full potential. Here, four fantastic variations on cauliflower.

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Ingredient Obsession

5 Brilliant New Finishing Salts

Spruce Salt

When Thomas Keller admitted to the Food & Wine editors that he has a "high tolerance for salt," the salt lovers among us felt validated. Here, the coolest new salts that chefs are using to amp up their dishes around the country.

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Chefs in Conversation

Is Brunch for Jerks? Two Star Chefs Face Off

Hugh Acheson and Marcus Samuelsson face off on the country’s most controversial meal.

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Where to Go Next

7 Spots in Chef Diego Oka's Miami Black Book

Chef Diego Oka of La Mar by Gaston Acurio

Chef Diego Oka was dubious about Miami's dining scene when he accepted the position of executive chef at La Mar by Gaston Acurio there, but a year after moving there, he's sold. Here, he shares his Miami black book.

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Chef Obsessions

Chef Admits to Spoon Kleptomania

Chef Gavin Kaysen with the spoon that launched his obsession.

The forthcoming Minneapolis restaurant Merchant will display 2007 Best New Chef Gavin Kaysen's collection of spoons pinched from restaurants around the world.

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Chef Wisdom

5 Pieces of Wisdom from The Farmer & The Chef

Chef David Kinch and farmer Cynthia Sandberg at Love Apple Farms.

The new documentary The Farmer & The Chef debuted last night in New York City, profiling chef David Kinch of Manresa in Los Gatos, California, and the farmer who grows his produce, Cynthia Sandberg. Here, five Zen master tips on life we learned.

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Ingredient Obsession

5 Delicious Collars You Should Definitely Be Eating

Chicken-fried fish collar at Greenpoint Fish & Lobster Co.

This fall, we have our eyes on collars—not jackets, but fish. Chefs like Chris Cheatwood of The Monterey and Hot Joy in San Antonio are obsessing over this rich, fatty piece of meat.

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