Mouthing Off

By the Editors of Food & Wine Magazine

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Rich and creamy butterscotch is perfect on its own, eaten straight off a spoon, but it's also a terrific, gooey addition to almost any dessert. Give your dessert a butterscotch makeover with one of these seven luxe recipes: 

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If you're observing this very important holiday, you'll find these recipes useful:

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The 22-year-old blogger Kamran Siddiqi is fascinated by classic desserts (“I have an old soul,” he explains). Here, the pie and cake recipes he’s perfected.

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From beautiful egg-shaped macarons to light and fluffy marshmallows, here are seven terrific DIY treats to put in Easter baskets.

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“I recently read that I was the first Soup Nazi,” says Jacques Pépin. In 1970, the fabled cook opened his first US restaurant, La Potagerie, in midtown Manhattan; it specialized in soup.

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