Mouthing Off

By the Editors of Food & Wine Magazine

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Louisiana native and chef Donald Link shares his refreshing pickled shrimp recipe—perfect for a hot summer day.

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The star chef shares the thought process behind his unconventional savory-sweet dish.

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At her North Carolina restaurant, chef Ashley Christensen takes snap peas to the next level with a decadent sherry cream sauce.

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Miami chef Michael Schwartz shares his delicous lamb recipe, served with a vibrant pesto made with healthy, nutty-tasting hemp seeds.

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Tom Colicchio shares one of his favorite ways to prepare cabbage: bacony and braised in apple cider.

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Dorie Greenspan adores caramel as much as she does tarts, and wants to make the flavor more popular in America.

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Alex Guarnaschelli, of New York City’s Butter, makes a fantastic winter soup loosely based on a Guy Savoy bouillabaisse, with a mix of tomatoes, fennel and Pernod.

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When Nancy Silverton looks at a menu, her eyes instantly go to the salad section. She especially loves a Cobb-style salad, which also happens to be one of the most popular antipasti at her Los Angeles restaurant Osteria Mozza. 

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The grilled chicken at hole-in-the-wall Portuguese spot, Montreal's Chez Doval, inspired this amazing recipe. 

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