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Mouthing Off

By the Editors of Food & Wine Magazine

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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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Holiday Gift Guide

Know a Budding Gastronaut? Gift a ChefSteps Class at 50 Percent Off

ChefSteps, the incredible team of mad scientists, is offering their awesome online classes for 50 percent off from now until Jan. 9.

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Mad Genius Tips

Time-Saving Tip: Ultra-Easy Tomato Sauce

Tagliatelle Bolognese at Trou Normand

At Trou Normand in San Francisco, chef Salvatore Cracco goes through 50 pounds of meat to make over five gallons of Bolognese sauce each week. Here, he shares an easy, time-saving way to process veggies for any tomato sauce, with or without meat.

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Mad Genius Tips

The Clever Technique Behind Chicago's Amazing Fried Deviled Egg

Deviled Egg with Arugula & Capers

Here, chef Jimmy Bannos Jr. shares the secret to the most incredible deviled egg ever.

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cooking hack

Jeni Britton Bauer's Oddball Cooking Tip: Put Ice Cream in It

Fire-and-Ice Ohio Chili

The fast, fun way to add creaminess and sweetness to recipes: swirl in a little melted ice cream or sorbet.

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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.