Mouthing Off

By the Editors of Food & Wine Magazine

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Cookbook Recipe of the Week

Hooray for simplicity! Brooklyn pioneers Andrew Feinberg and Francine Stephens prove repeatedly that food doesn’t need to be complicated to sing. The rustic Southern Italian recipes in Franny’s are what home cooks want. A perfect example: this spaghetti with fresh artichokes in a tangy, spicy, garlicky sauce. It’s classic but unforgettable. GET RECIPE>

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Cookbook Recipe of the Week

Restaurant cookbooks aren’t usually very good, as far as the recipes go. But chef Michael Anthony (and a team of very hardworking editors and cooks) made certain that the 125-plus recipes in this hefty tribute to the New York City restaurant worked. Among the many outstanding ones we tried from The Gramercy Tavern Cookbook, was this completely perfect, fail-proof version of chocolate bread pudding with irresistible little chips of melty chocolate on top. GET RECIPE >

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Cookbook Recipe of the Week

With chef Edward Lee at the helm of 610 Magnolia, the people of Louisville, Kentucky, are some lucky eaters. This is how he describes his food: “Farm to table, field to fork, soil to mouth, local-global, new Asian, new Southern, new anything.” Blending his Korean-American heritage with French training and Southern influences, you end up with a hodgepodge of eclectic, appealing recipes in this great book, Smoke & Pickles, like a giant, meaty T-bone, which has a fiery, fresh Asian marinade that’s killer (and only takes 20 minutes). Good luck resisting the crusty bits that fall off the meat. Read more >

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