Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Chef Rebecca Charles has been New York’s undisputed queen of lobster since she opened Pearl Oyster Bar in 1997.

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America's Most Wanted

Chef Jasper White didn’t invent the clambake, but he did patent his system for cooking large amounts of lobster at Summer Shack in Boston.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern shows how to use lobster at its peak with a fun recipe that engages all of the senses. 

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Make This Now

Here, six ways to make your favorite seafood shack recipe at home.

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Video Spotlight

In this week’s video from Panna, Gramercy Tavern chef Michael Anthony gives a mini master class on how to break down a lobster—no special tools required.

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Anatomy of a Dish

Los Angeles chef Kuniko Yagi has created an Asian-inflected version of the New England summer classic. One reason it’s so good: the extra-fluffy, jet-black charcoal bun.

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What Chefs are Eating

This past week, chefs like Pichet Ong, Alain Ducasse and Harold Dieterle prepared and ate some super-succulent lobsters—just in time for National Lobster Day, which is this Sunday, June 15

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America's Most Wanted

Montreal’s Joe Beef is most notorious for its over-the-top, foie gras-tastic take on KFC’s Double-Down, but true fans love the restaurant for dishes like the lobster spaghetti. 

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