Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

No one type of wine fits all roasted fish dishes. When choosing what to pair, start with the type of fish you’re serving.

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Expert Guide

Whether served with a simple butter sauce or a Thai-style noodle salad, the roasted fish in these chef dishes really shine.

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Expert Guide

Chef Nate Whiting of the new Charleston restaurant 492 is a devotee of fresh pasta. Here he shares five essential tools for making and serving fresh pasta at home.

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Trendspotting

Here, five essential barbecue ingredients from Grill Nation, the new book by grill expert and Travel Channel host David Guas.

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Expert Guide

Sure, the Spanish pitcher drink named for its blood-like color is traditionally made with red wine, but who says you can’t mess with tradition? Here are seven different takes from top chefs and mixologists.

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Expert Guide

By mixing up the base, the added booze and the garnishes, you can create entirely different sangrias to take you through each season.

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Expert Guide

As long as the wine is inexpensive, fruity and tastes good on its own, it’ll work well in sangria.

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Expert Guide

Here, five whites that will benefit from an hour in the decanter.

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Expert Guide

Nothing against your grandma's chicken Marsala, but the time has come to learn about a worthwhile Sicilian wine that deserves better than being reduced into a sauce.

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Expert Guide

We tend to think of chocolate as dessert, but it can also elevate and transform savory ingredients.

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