Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Salmon, a luscious fish, pairs well with both richer whites and lighter reds. While fish and oaky wines tend to clash, the grilled flavor can actually work well with lightly oaked wines.

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Next time you grill salmon, throw a few extra fillets on the grates so you can make one of these dishes the next day.

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Richly flavored salmon can stand up to bold flavors, especially when it’s grilled. Here are seven sauces to try.

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There's absolutely nothing wrong with a classic lobster roll, but seafood spots from Maine to L.A. are putting terrific spins on the beach-shack favorite.

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Sure, I love the classics, but some of these favorites of mine might be new to you and I hope you try them. I could have made a list of 30. Limiting to ten is unfair, and, on any given day, half this list would be different — how's that for a hedge!

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Don't fry it—steam it. 

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All summer long, green-markets across the country offer fantastic strawberries. But before you fill your basket, ask for details. Like apples, there are many varieties of strawberries, each with a particular taste and ideal use. We asked Jon Sederquist, farmer and owner at Deeply Rooted Farms in Harwinton, Connecticut, to describe 8 of the nearly 15 varieties he grows each year.

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Grilled chicken breast isn't really about the meat itself but the way it's seasoned or sauced. Here are nine ways to flavor your chicken so it's anything but plain.

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Here, five tips on how to make the best chicken breasts.

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Let tomatoes be the star this month. Here are five simple recipes to make with peak-season tomatoes.

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