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Mouthing Off

By the Editors of Food & Wine Magazine

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America's Most Wanted

Why You Should Put Pork Cracklings in Your Pasta

There’s one dish that legendary Boston chef Lydia Shire has never taken off the menu atScampo: the spaghetti with cracklings and hot pepper. 

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America's Most Wanted

Chicken Livers Are a Superfood, and Here's How You Should Eat Them

They might not seem as sexy as salmon or kale, but chicken livers have every hallmark of a superfood. 

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America's Most Wanted

An Oklahoma City Chef's Whole-Pig Cassoulet

You’ve probably had cassoulet before. The casserole of white beans, pork and duck confit is the ultimate warming winter dinner. But you’ve probably never had a cassoulet like the one at Ludivine in Oklahoma City.

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America's Most Wanted

The Secret to Richard Blais’s Sweet-Spicy Roast Chicken and Wings

It may come as a surprise that the star dish at Richard Blais's Atlanta restaurant, The Spence, doesn’t involve foams, quick freezes or any high-tech techniques—it’s roast chicken.

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America's Most Wanted

A New England Chef's Secret for Cooking Lobster

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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America's Most Wanted

The World’s Greatest Hazelnuts Go into This Parfait

Not all hazelnuts are created equal.

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America's Most Wanted

The Best Goat Curry North of the Caribbean

You might not expect to get really good West Indian goat curry in Bloomington, Indiana, but at Farm Bloomington that’s exactly what chef Daniel Orr is making.

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America's Most Wanted

Why a $5,000 Burger Might Be the Best Deal in Las Vegas

This is the ultimate Las Vegas burger experience.

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America's Most Wanted

Beef Cocktail Is the New Shrimp Cocktail

“Beef tongues aren’t the sexiest ingredient,” admits chef Micah Frank. But at Black Market in Indianapolis, his beef tongue cocktail is creating buzz around the rarely used cut.

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most wanted

Dorie Greenspan's Lucious Bittersweet Caramel Chocolate Tart

Dorie Greenspan's Golden Caramel and Chocolate Tart

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

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