Mouthing Off

By the Editors of Food & Wine Magazine

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We might have the French Revolution to thank for picnics.

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Another example of France and Italy duking it out on the world stage.

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Who doesn't love warm, gooey fondue?

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Learn how to make the delicious Burgundian dish at home.

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Is there anything more comforting on a chilly day than a steaming bowlful of French onion soup topped with a gooey layer of melted cheese? Yes, there is: five bowlfuls.

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When you think crêpes, you might envision crêpes Suzette, the dramatic dish flambéed with brandy and Grand Marnier, or warm brown-butter crêpes with nutella and jam. But before you get to dessert, you can also enjoy the deliciously delicate pancakes as a main course.

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Hungry Crowd

You might know Nicole Miller for her eponymous clothing line featuring bright prints and patterns, but the fashion designer also loves to throw theme dinner parties and is an avid collector of art.

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Provence’s famous salad Niçoise is traditionally made with boiled potatoes, crisp green beans, anchovies, black olives, hard-cooked eggs and really good canned or jarred tuna. But this classic summer salad is open to suggestions. Here, six ways to reinvent the fantastic French salad.

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Event Planner

If you can't make it to France on July 14, here are five places to celebrate in NYC.

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In this week’s Chefs in Conversation video, the extraordinary Jacques Pépin talks about the amazing female chefs who raised him. Here, eight of his most delicious recipes that were inspired or influenced by the women in his life.

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