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Mouthing Off

By the Editors of Food & Wine Magazine

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America's Most Wanted

Why You Should Head to Las Vegas for Clam Chowder

Rick Moonen’s signature clam chowder is a perfect example of the clean, ingredient-focused cooking that keeps people coming back to RM Seafood. 

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Most Wanted

Sherry Cream: The Throwback Sauce That Transforms Vegetables

Sugar Snap Peas and Oyster Mushrooms in Sherried Cream

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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America's Most Wanted

How Joey Campanaro Turns Kitchen Scraps into Delicious Pasta Sauce

At Little Owl in NYC, chef Joey Campanaro took inspiration from family, frugality and fried foods to make his classic homemade cavatelli with broccoli pesto. 

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America's Most Wanted

This Crispy-Tasty Dish Will Convince You to Try Pigs' Ears

At The Purple Pig in Chicago, Jimmy Bannos, Jr., is shining the spotlight on pigs’ ears, and even the least likely of eaters are crunching them down.

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Most Wanted

Chef Michael Schwartz Taunts Body-Conscious Miamians with this Incredible Leg of Lamb

Roast Leg of Lamb with Hemp Seed Pesto

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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America's Most Wanted

The Ultimate Salad for Beet Lovers

Seamus Mullen’s Tertulia in NYC is about as close as you can get to eating in Spain without actually getting on a plane. While Mullen’s giant, crispy-bottomed paella is the go-to dish, his Ensalada de Remolachas has a cult following as well.

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America's Most Wanted

This Panna Cotta is an Ode to Fennel

When you think of Hawaii you might not think of superb Italian food, but that’s what chef Kevin Lee is creating at Honolulu’s Prima.

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Most Wanted

Tom Colicchio's Bacony-Delicious Cider-Braised Cabbage Wedges

Apple Cider-Braised Cabbage

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

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America's Most Wanted

The King Steak Reigns in Atlanta

At Ford Fry’s King + Duke in Atlanta, The King, a massive, 1-kilo bone-in rib eye served with marrow bones, is king. That’s because Fry has cracked the code on steak. 

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America's Most Wanted

Rotisserie Duck Is the New Rotisserie Chicken

Portland, OR empire builder Tom Douglas is a duck die-hard, and he's hell-bent on showcasing the bird's deliciousness to as many diners as possible.

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