My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
F&W Gift Guide

Geoffrey Zakarian's Style Picks

Geoffrey Zakarian's Style Picks

Known for his tailored style and signature specs, the The Lambs Club (New York City) chef and Chopped judge tells what to give the guy who appreciates classic cocktails and sleek leather banquettes. Read more >

read more
Gastronaut Gifts

How to Make Marmalade

How to Make Marmalade

Learn how to make marmalade in this easy tutorial, which yields a spread that is a delicious, complex balance of bitter and sweet. Read more >

read more
F&W Gift Guide

Carrot Jam, Homemade Limoncello and More Fantastic Food Gifts

Eugenia Bone, author of The Kitchen Ecosystem

Eugenia Bone, author of The Kitchen Ecosystem, talks with Dana Cowin about her favorite food gifts. Read more >

read more
F&W Entertaining

Polenta by the Yard

Polenta Party

From Michael Chiarello, this is a crazy-fun way to have a party: Just spread the hot polenta onto a heatproof table lined with butcher paper and let your guests go at it. Read more >

read more
Wine Wednesday

Sparkling Wines for New Year's Eve

Platinum Sparkle, a sparkling wine cocktail.

© Tina Rupp

Sommeliers, of course, spend a lot of their time thinking about which wine goes well with which food, or does not go well, or might go well if it weren’t Thursday, and so on. But if you ask a sommelier what wine he or she would like to drink right now, more often than not the answer is Champagne.
 
There’s a good reason for that: Champagne, essentially, goes with everything. It goes with salty dishes; it goes with fatty dishes; it goes with birds and it goes with beasts; with cheese it’s mighty tasty and with vegetables it is sublime; it’s ideal for celebrations and obligatory for toasts; it’s even excellent when poured on its own for no particular occasion at all. Here are some great sparkling wine options, from inexpensive to pricey, that will solve any New Year's wine issues you might have. >>

read more
Kitchen Trash

Wacky Holiday Food Gifts

Staff Favorites

Bronson van Wyck's Take-Home Style

default-image
Take-Home Holiday Style

Photo © John Kernick.

Here’s what you’ll find at event planner Bronson van Wyck’s seasonal pop-up shop, through January 3, inside Manhattan’s Overbey & Dunn design store (19 Christopher St.).

Southern-Style Garlands
His garlands often feature magnolia leaves—some are gilded and others are flipped over to show the brown underside, a striking contrast to the dark-green leaves.

Bespoke Garlands and Wreaths
For customers who bring measurements, van Wyck’s shop will custom-make wreaths and garlands from magnolia leaves and other stunning foliage to fit individual spaces. From $300.

Christmas Trees
You can pick out a tree, then have it fitted with lights and hand-painted in amber by van Wyck’s staff. From $1,250.

Tartan Plaids
Tablecloths and napkins, some patterned after the tartan plaid of van Wyck’s mother’s Scottish clan, can be monogrammed in the store while you wait. From $100.

Signature Dressings and Mixers
Van Wyck bottled three kinds of salad dressings (two vinaigrettes and a Caesar) and two mixers (Bloody Mary and margarita) and hired Brooklyn design firm Madwell to create the retro labels. They are available online at vanwyck.net.

Related: Editor Picks: Perfect Presents
Best Christmas Gifts
Incredible Homemade Gifts

Holiday Game Plan

A Sephardic-Ashkenazi Jewish New Year

default-image
Sephardic Round Challah bread, a traditional food for Rosh Hashanah, the Jewish New Year.

© Zubin Schroff

Having an Ashkenazi father and a Sephardic mother means the best of both culinary worlds when celebrating Rosh Hashanah, the Jewish New Year. Read more >>

read more
Passover

Don't Panic, It's Just Passover

default-image
Kosher for Passover Flourless Cookies

© Quentin Bacon

During the week before Passover begins, on April 6, observant Jews will prepare for the eight-day holiday by removing every piece of chametz (food with leavening) from their homes. Then panic will start to take over: "Oh, no, there's nothing to eat except matzo. I'm going to the supermarket to buy every product that's ever been marked with a 'Kosher for Passover' label." The result is often a kitchen full of packaged cookies, cakes, chips, gefilte fish and marshmallows (seriously, how did marshmallows ever become part of Passover?).

For a more satisfying and relaxed Passover, without processed foods and artificial ingredients, here are some delicious and unorthodox ways to restock the pantry: Unexpected Passover Food.

Related: Passover Recipes
Gail Simmons's Favorite Passover Recipes
Desserts for Passover

Easter

Easter Smackdown: Ham vs. Lamb

default-image
Garlic-Crusted Roast Rack of Lamb

© Ingalls Photography

"Most people serve lamb or ham at the Easter meal," says F&W's Tina Ujlaki. "Sure you can have both, but Easter is always on Sunday, and the next day is always a school day, so you don't want to have a very heavy meal that's going to send you straight to bed afterward."

Decisions, decisions. Here, Tina weighs the options so you can plan the perfect menu in F&W's Easter Smackdown: Ham vs. Lamb.

 

Related: Easter Recipes
Ham Recipes
Lamb Recipes

 

 

 

 

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.