Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

It's a winning combination, trust us.

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Make This Now

Balance out chocolate Easter eggs with deliciously healthy ones.

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Chefsteps

We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers.

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Make This Now

Sunny-side-up eggs, with their tender, fully cooked whites and deliciously runny yolks, make almost any dish better—we have proof. From breakfast sandwiches to pizza, here are ten amazing recipes that star luxuriously oozy sunny-side-up eggs.

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Make This Now

Whether served up sunny-side with crispy toast or tossed in buttery pasta, the greatest and most satisfying breakfast item to eat for dinner is the humble egg. Here are nine killer recipes to get your egg fix after dark: 

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Make This Now

Picture this: It's Sunday morning. You're hungry. But you don't want to work too hard for brunch. The solution? Omelets! Don’t be daunted—making a one- two- or three-egg omelet is super easy. (And an excellent way to impress your guests!) Here, F&W’s easiest, light and airy omelet recipes to make this weekend: 

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Make This Now

Did you stock up on eggs too aggressively in the run-up to Easter? We have nine ways to use them up, from superfast breakfast sandwiches to vibrant spring vegetable omelets.

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Chefs Feed

Chef Anthony Strong loves the incredible, cheese-topped omelet at Spruce in San Francisco.

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Chefsteps

Any cook who prepares Eggs Benedict from scratch will tell you that it's no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe.

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Chefsteps

We all know the story. What many of us don’t know is that "Green Eggs and Ham" was the product of a bet between Dr. Seuss and his publisher.

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