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Mouthing Off

By the Editors of Food & Wine Magazine

Make This Now

This Easy Trick Guarantees Grit-Free Clam Pasta

Spicy Tonnarelli with Clams

Pasta is one of our all-time favorite simple weeknight suppers. Chef Michael Schlow of Tico in Washington, DC, comes to the rescue with an easy, essential tip on upgrading your basic spaghetti by adding clams.

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Chef Intel

4 Culinary Predictions from Sustainable-Seafood Expert Rick Moonen

Chef Rick Moonen

This month, sustainable seafood pioneer Rick Moonen celebrates the 10th anniversary of his Las Vegas flagship RM Seafood. The ever-forward thinker is also contemplating the years ahead. Here, his predictions for the next decade in food.

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Make This Now

A Chef's Incredible 4-Ingredient Secret Sauce

Suckling pig

Chef Jose Mendin misses Puerto Rican food—he can’t find any in Miami that tastes like home to him—so he makes his own, like the killer condiment mayo-ketchup. You will want to slather it on everything.

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Make This Now

Pepperoni Breadcrumbs: Bryan Voltaggio's Genius New Condiment

Chef Bryan Voltaggio

Bryan Voltaggio is obsessed with pepperoni, so much so that the Top Chef alum has invented a new condiment we want to put on everything: pepperoni breadcrumbs.

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Recipes from Mimi Thorisson's Chateau Kitchen

Mimi Thorisson and her son Hudson.

Mimi Thorisson shares her idyllic life in Bordeaux on her blog, on TV, in a new book—and in the healthy recipes here.

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Make This Now

How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food

Creamy Cheese Grits

Our favorite chefs are wizards at transforming leftovers into dishes that are sometimes even better than their original incarnations. New Orleans chef Michael Gulotta of MoPho shares his favorite easy from-leftovers comfort food dish.

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lessons from experts

3 Braising Tips from Michael Ruhlman

Braising Tips from Michael Ruhlman

In his new book, Michael Ruhlman offers smart tips that improve upon what is already his favorite way to cook.

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Expert Lessons

The Only Vinaigrette You'll Ever Need

Alimento's chopped salad "amigliorata"

Zach Pollack of Alimento in Los Angeles shares a brilliant trick he learned from chef David Myers for how to give a salad dressing crazy delicious texture and body: Stick an egg in it.

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expert guide

How to Tell When a Roast Chicken is Done

Moroccan Roasted Chicken

A roast chicken can look gloriously burnished on the outside and still not be fully cooked near the inner thigh. Here are three ways to know when your chicken is ready to serve.

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Mad Genius Tips

How to Make Brown Sugar When You Invariably Run Out of It on Christmas Eve

Got everything you need to make cookies except for that one dried-up nub of brown sugar? Follow this super easy demo and you'll be baking in no time.

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Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.