Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Intel

Traditionally, gumbo takes an hour or two. You have to enrich the roux, cook all of the proteins and then let everything simmer for a good, long time. But when John Besh visited the Food & Wine Test Kitchen today he didn’t have that kind of time. 

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Make This Now

During the holidays at Domenica in New Orleans, chef Lisa White serves up this delicious aged Creole eggnog. Try this recipe now, and pop it open on Christmas Day.

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