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Mouthing Off

By the Editors of Food & Wine Magazine

Staff Favorites

Bronson van Wyck's Take-Home Style

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

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

Holiday Game Plan

A Sephardic-Ashkenazi Jewish New Year

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

Don't Panic, It's Just Passover

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 Smackdown: Ham vs. Lamb

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






Andrew Zimmern’s Chopped Chicken Liver for Hanukkah


Chopped Chicken Liver

© Stephanie Meyer
Chopped Chicken Liver

Tonight, families around the world will light two candles on the menorah. Celebrate the second night of Hanukkah with Jewish comfort foods like Andrew Zimmern’s family recipe for Chopped Chicken Liver. Though it was traditionally made by Zimmern’s bubbe (grandmother) for the Festival of Lights, the creamy, make-ahead liver spread would be a brilliant addition to any holiday celebration.

Related: More Hanukkah Recipes
Great Chicken Liver Recipes
Holiday Hors D'Oeuvres

Plus: Christmas Recipes
Christmas Desserts
Christmas Dinner Ideas


Last-Minute Wine Gifts


Peaceful Bottle Stopper

© Courtesy of The Spit Bucket
Peaceful Bottle Stopper

It happens every year. I have great intentions to post hundreds of excellent wine gifts (other than wine, of course), and then all of a sudden, it’s December 19 and it hasn’t happened yet. Truth be told, it’s the same situation I find myself in with regards to presents for my family and friends. Thank goodness for two-day mail.


So for the last-minute, fly-by-the-seat-of-your-pants, procrastinating oeno-shoppers, here are 10 little (mostly under $20) presents to nab now.


1. Moss Terrarium Bottle ($38)
I’m embracing the terrarium fanaticism that seems to have taken my hometown of Brooklyn. And what better vessel to install a mini world of moss rocks and wee figurines than a wine bottle? Package it with a bottle of earthy, herb-scented wine like a Chinon from the Loire Valley.

2. Skinner and Stevens Wine Bag ($100)
For the cartographer in every wine lover. This new company makes tote bags from maps. Choose a bag with a St. Tropez map and load it up with a couple of Provençal rosés.

3. Peaceful Bottle Stopper ($6)
It’s been such a tumultuous year and these bright wine stoppers are good reminders to seek out peace.

4. Spanish Wine Glasses ($6 each)
I’m as impressed by an elegant wine stem as anyone (these from Zalto are current favorites), but lately, for everyday wines, I’ve been reaching for short glasses like these, inspired by Spanish wine bars. They’re easy to clean, hard to break and are less hazardous next to my computer.

5. Wine Bottle Hats ($15)
Admittedly, if you’re just reaching for knitting needles at this point, you’re a little behind the game, but paired with a warming red, like Barolo, these bottle hats can work as host gifts all winter long.

6. Blind-Tasting Sleeves ($20 for 4)
Perfect for your wine geek friends who like to taste blind, these sleeves come in packs of four—good for parties or studying for sommelier exams.

7. Stemware Savers ($15 for 4)
Who doesn’t love a practical gift? These stemware savers will prevent broken glasses in any dishwasher.

8. Pinot Noir Salt ($7)
This tangy, purple finishing salt is made with Pinot Noir from Adelsheim winery in Oregon.

9. Horse Head Bottle Opener ($14)
Ok, I know this isn’t for wine, but this sturdy bottle opener will liven up any party bar. Pair it with a bottling from Francis Ford Coppola.

10. Handmade Wine Bags ($12)
Made from soft cotton and hemp fabrics, these charming wine satchels from BananaSaurusRex are cheerful and reusable.

Related: Christmas Gifts
Homemade Christmas Gifts
Christmas Recipes
Christmas Dinner Ideas
Christmas Desserts


Virtual Cookie Swap: Chocolate-Espresso Snowballs


Chocolate-Espresso Snowballs

© Fredrika Stjärne
Chocolate-Espresso Snowballs

We’re excited to bring one of our favorite new holiday recipes to a virtual cookie swap hosted by the Food Network today. Chocolate-Espresso Snowballs—cocoa, coffee and pecans rolled together and dusted in pretty powdered sugar—starred in our December issue's retro Christmas party planner. They're a delicious addition to a dessert table, but they would also look beautiful piled into a tin for a real holiday swap. Food Network reached out to a range of fantastic food sites to share cookie recipe links, and you can check out the many offerings below. Follow the event on Twitter using #pullupachair.

Related: Christmas Cookies
Christmas Desserts
Christmas Recipes

ALL YOU: Pecan and Honey Diamonds Sugar Cookies
Gilt Taste: Momofuku Milk Bar's Holiday Cookie Recipes Drink in the Holidays
Cooking Light: Iced Sugar Cookies Ultimate Chocolate Chunk Cookies
Food52: Ginger Spiced Molasses Sugar Cookies
Cooking Channel: The White House’s Molasses Spice Cookies “Gingersnaps”
BlogHer: Triple Chocolate Almond Cookies
CafeMom: Marvelous Mini Apple Crisp Cookies
The Daily Meal: Pumpkin Chocolate Chip Cookies
Food Republic: Gingerbread Cheesecake Cookies
Food & Wine: Chocolate-Espresso Snowballs
EatingWell: 5 Tips for Perfect Gingerbread Cookies
Redbook Magazine: Candy Cane Cookies
Gourmet Live: Pistachio Cranberry Icebox Cookies
AP/ J.M. Hirsch: Ginger Fig Crumb Bars
Fox News: White Chocolate Cherry Oatmeal Cookies
Epicurious: Italian Almond Cookies
Big Girls Small Kitchen: Cowboy Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Yahoo! Shine: Nutmeg Rosettes
YumSugar: Coconut Date Balls

Plus: Homemade Christmas Gifts


Healthy Thanksgiving Leftovers


Cranberry Panna Cotta

© John Kernick
Cranberry Panna Cotta

Here are some healthy ways to repurpose Thanksgiving's most common dishes, including turkey, mashed potatoes and cranberry sauce.  


Tacos: Instead of the typical turkey sandwich, wrap the shredded meat in corn tortillas for tacos and top with any leftover vegetables that make sense to you (like green beans and corn). For a little more flavor or heat, try making one of these salsas to go with them.

Vietnamese-style sandwiches: Banh mi are a great way to use up leftover meat—topped with quick pickles, cilantro and chiles, they’re always super-flavorful. For inspiration, here’s a version that uses chicken.

Lettuce wraps:
If you’re trying to cut back on carbs, make an easy turkey salad with an herb-inflected mayonnaise dressing and use Bibb lettuce leaves for wrapping. Or, try a version of these spicy Asian lettuce cups with turkey instead of chicken.

Innovative soups:
Use the leftover turkey bones and meat to make a warming Mexican-inspired stew known as posole. You can never go wrong with a classic turkey soup. To make it less straightforward, skip the noodles and add kimchi, tofu and ginger for a Korean flavor. Or make a variation of this soothing Colombian soup.


Make easy mashed potato cakes with olive oil, and top them with a healthy mushroom ragù. Or top a scoop of mashed potatoes with a runny egg and serve with a batch of garlicky braised kale.

Simple soup: Reheat the mashed potatoes gently while whisking in leftover turkey stock for an easy soup. Garnish with a quick herb salad.


Reinvented condiments: Whisk cranberry sauce with mustard to use as a spread for sandwiches, or blend the cranberry sauce with jalapeños, scallions, cilantro and lime juice to taste to make a salsa for your turkey tacos (see above).

Low-fat dessert: Use the sauce to make easy panna cottas. Instead of making cranberry sauce in Step 1, blend 1/2 cup of prepared cranberry sauce into the buttermilk.

Related: Post-Holiday Detox Recipes

Best Healthy Recipes Ever

Thanksgiving Leftovers to Love


Tips on How to Deep-Fry a Turkey


© © Con Poulos
Soy-Sauce-and-Honey-Glazed Turkey

As amusing as it was to watch William Shatner’s dramatic tale of a fried turkey gone wrong for State Farm this month, we thought it might be useful to provide some grounded tips this Thanksgiving. Deep-frying a turkey can yield incredible results: a glistening bird with golden-brown skin that’s cooked perfectly in minutes. But anyone who’s watched a YouTube video in which a deep-fried turkey goes up in flames should understand that the technique is no joke. Done right, you could be filling your plate in an hour. Done wrong, you could be eating Jell-O at the ER. Here, Food & Wine’s deep-fried turkey tips (use at your own risk!).
1. Test to see how much oil you really need. Do not fill the pot with oil yet. Using cold water, measure how much liquid should be put in the pot to cover the turkey without overflowing onto the burner.
2. Go outside. Turkey frying should only be done outdoors, on a flat and level surface—not in an enclosed area (like a kitchen or garage) or on a wooden structure (like a deck)! Also, remember that oil is also hard to clean off of concrete. Make sure to clear the area of children, pets and intoxicated relatives.
3. Use a fresh bird, or fully thaw a frozen one. The minute any moisture from the turkey hits hot oil, the oil will start to splatter and can cause a spillover effect, starting a fire.
4. Skip the stuffing. You’ll have to keep the stuffing on the side when frying a turkey. Michael Symon’s stuffing muffins with lemony mushrooms and pine nuts, or butternut squash with corn bread, are fantastic. Also, remember to remove the giblets from the bird’s cavity before frying.
5. Lower the bird slowly into the oil. Do not drop the turkey into the deep-fryer.
6. Do not move the pot. Are you Homer Simpson? Adjusting a vat of hot oil is incredibly dangerous.
7. Stick around. Never leave the turkey unattended. It can only take a moment for something to go wrong.
8. Don’t start drinking until after the oil has cooled. Better to be alert until this bird is cooked.
9. Wait to carve. Let the cooked turkey rest for at least 30 minutes, in order to retain the hot juices.
10. Keep heavy blankets nearby for emergencies. Water will not extinguish an oil fire, it will only spread the ignited oil. A wool blanket will help put out flare-ups.

Related: 30-Minute Thanksgiving Recipes

20-Minute Thanksgiving Recipes

10-Minute Thanksgiving Recipes


7 Ways to Save a Turkey


F&W Executive Food Editor Tina Ujlaki reveals the best ways to salvage your Thanksgiving dinner when common turkey disasters strike. Most importantly, remember this: “Gravy has a lot of magical powers,” says Ujlaki.

Michael Symon's Thanksgiving Turkey

© Con Poulos
Michael Symon's Perfect Turkey

1. If your turkey hasn’t defrosted… Season the still-frozen bird and put it in the oven. It’s safe to cook a turkey from the frozen state, according to the US Department of Agriculture. Cooking time will be at least 50 percent longer than it is for a fully thawed turkey (for example, a bird that would ordinarily be done in four hours will likely take six hours to cook).

2. If your roasting pan is too small… Roast the turkey on the largest baking sheet in your kitchen or snag a deep disposable foil roasting pan.

3. If you forgot to remove the giblets… Years ago, giblets were usually packed in a plastic bag within the bird, which led to some scary plastic-scented roasts. But now most come wrapped in paper, possibly because poultry companies realized that so many people forgot to remove them. Cooking the paper-wrapped giblets won’t affect the taste or safety of the turkey—just remember to remove them before serving.

4. If you overcook the turkey… Use a very sharp knife to minimize shredding, and make sure you have lots of gravy. “There are so many other foods on the table that an overcooked turkey bathed in delicious gravy won’t be the focus,” says Ujlaki.

5. If you undercook the turkey… Since the breast finishes cooking first, remove the legs and wings, and put them back in a pan to continue roasting on their own. You can always pretend you’re serving the turkey in two courses: white meat first, then dark meat. Or save the dark pieces for awesome leftovers.

6. If one turkey isn't enough… When there’s a risk of last-minute guests, roast an extra breast instead of making two turkeys—few ovens have room for more than one turkey.

7. If your turkey is too salty… Counteract saltiness with a sweet gravy and sweet cranberry sauce.

Related: Thanksgiving Recipes
Turkey Recipes
Michael Symon's Thanksgiving Menu

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