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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

4 Steps to Stress-Free Friday Night Entertaining

We are on a quest to host more dinner parties: Every time we throw a dinner on Friday night, we discover that the weekend feels infinitely longer and more fun. Here, four simple steps to effortless entertaining any night of the week.

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#foodwinewomen

A Call to Air Your Kitchen Mistakes

Dana Cowin

Food & Wine's Editor-in Chief Dana Cowin shares her story of why she never went to cooking school.

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Expert Guide

3 Secret-Weapon Spices

Marjorie Meek-Bradley recently returned from Shanghai with a suitcase full of spices to experiment with back at Ripple, her restaurant in Washington, DC. Here, she shares three spices, all available in the US, that she’s newly obsessed with.

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#foodwinewomen

Why I Skipped Cooking School, by Pastry Chef Lisa Donovan

Pastry Chef Lisa Donovan

Pastry chef Lisa Donovan tells why she decided to send herself to school in the kitchen.

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Hungry Crowd

Kristen Bell Only Cooks Chickens That Have Had a Good Massage, Loves Spicy Pizza

Kristen Bell

House of Lies star Kristen Bell eats lots of salads at home, but on road trips, she loves a hillbilly cookout.

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Kitchen Disasters

How to Avoid a Fiery, Heart-Shaped Valentine's Day Disaster

Heart Cakes

As those of us who refuse to shell out for restaurant meals on Valentine’s Day start to plan fancy romantic dinners cooked at home, chef Abbi Merriss shares a childhood lesson on how NOT to impress your loved one in the kitchen.

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

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