My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Mad Genius Tips

The Easiest Herb Sauce You'll Ever Make

Gorgeous early fall weather has us thinking about hosting one more grill party before the temperatures dip. Here, chef Michael Gulotta offers a smart tip for making the most of the late summer/early fall garden herb haul.

read more
Fat Reads

Pig's Blood, Punk Rock & Cheap Beer: Hanging Out with Badass Chefs

Catch up on a weekend's worth of reading in 30 seconds or less!

read more
Mad Genius Tips

The Most Brilliant Mac & Cheese Hack Ever

Macaroni and Many Cheeses

Macaroni and cheese is at the top of chef Grae Nonas's list for its awesome potential as leftovers. Here, his easiest, most crazy delicious use for day-old mac and cheese.

read more
trendspotting

Chicago Chef Lee Wolen Doesn't Want You to Share Your Food

Chef Lee Wolen

While almost every other chef in America is serving small plates, this Chicago up-and-comer is determined to bring back the entrée.

read more
#NYCWFF

Chefs to Follow During the New York City Wine & Food Festival

Here, a handy guide to all of the chefs you need to be following on Instagram and Twitter during the New York City Wine & Food Festival, arranged by whatever craving you’re looking to satisfy virtually.

read more
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.

read more
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. 

read more
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.

read more
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.

read more
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.

read more
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.