Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Holiday Tips

Smart tips for delicious matzoh balls.

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F&W Holiday Guide

These delicious sufganiyot, available at Breads Bakery only during the Hanukkah season, are not to be missed. 

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Hanukah

You don't have to fry! 

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Holiday Video Channel

We're partnering with our Time Inc. sister brands Cooking Light, Health, My Recipes, Real Simple, Southern Living and Sunset to bring you 60 days of amazing holiday video, with a new theme each week. This week, we guide you through holiday party season.

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F&W Holiday Guide

Tali Dalbaha, the Israeli-born wine director at City Winery in Manhattan, shares her eight favorite kosher wines—one bottle for each night of the holiday.  

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F&W Holiday Guide

The harissa masters of NYShuk, Leetal and Ron Arazi, hosted family and friends for a beautiful Moroccan-style Hanukkah party.

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Drink This Now

Here's the best, booziest way to use chocolate gelt. 

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F&W Exclusive

Since yesterday was Thanksgivukkah—the rare occasion when the first day of Hanukkah and Thanksgiving fall on the same day—it only makes sense that the leftovers from the two-in-one feast should represent both holidays. That’s why Eric and Bruce Bromberg, the owners of New York’s Blue Ribbon empire, invented the turkey and sweet potato knish. “Knishes have always been one of our favorite Jewish comfort foods, so with Hanukkah and Thanksgiving coinciding this year we couldn’t help but get carried away with the idea of the Thanksgiving knish,” says Eric. “Thanksgiving leftovers certainly satisfy straight from your refrigerator, but baking them into a warm, savory knish is a delicious and fun way to elevate them. The combination of the juicy turkey, velvety cream cheese and sweet potatoes is definitely a great way to pay homage to two of our favorite holidays.” Read on for the F&W-exclusive recipe for the sweet-and-savory knish.>>

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Chefs Make Change

Writer Josh Ruxin recreates Thanksgiving in Rwanda. Read more >

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Andrew Zimmern's Kitchen Adventures

I offered up potato pancakes and my grandmother's chopped liver for this column in past years, and there are a ton of recipes for the holiday week on andrewzimmern.com but this toffee matzo is very special. Read more >

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