Mouthing Off

By the Editors of Food & Wine Magazine

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New York City

Plus, her three favorite budget-friendly butcher cuts.

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Tacos

Dominique Ansel has decided to use his super powers to put a twist on tacos. And he's called in an expert: Alex Stupak, king of the Empellon empire, with a whole restaurant, al Pastor, dedicated to tacos, as well as a history of making great desserts. Stupak also just happens to be an F&W Best New Chef.

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News Feed

What's the one dish that pastry genius Pierre Hermé will make a pilgrimage for while he's in NYC? It's not pastry, and it's not fancy.

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Restaurant Intel

Months after James Truman opened Nix to widespread acclaim, the restaurateur found himself facing an uncomfortable truth: It was a bit loud.

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Hungry Crowd

If you haven’t yet heard of Sweetbitter author Stephanie Danler, you’re about to.

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Cocktails

Speed Rack is coming to New York City this Sunday, May 22nd at Webster Hall. Don't miss out. 

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Restaurant

Can a restaurant that closed a dozen years ago be important when it pops up for two nights in New York City? YES.

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F&W Book Club

At Food & Wine, we're passionate about City Harvest, the organization that aims to help feed hungry New York City children and their families.

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Chefs Make Change

Eric Kayser is running the New York City Marathon for the first time this weekend. He worked with author and sports nutritionist Cynthia Sass to create a $30 prix-fixe menu focusing on the nutritional elements needed for endurance.

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America's Most Wanted

At Maialino in New York City, chef Nick Anderer is known for his house-made pastas. And for Anderer, the best of the best is the spaghettini alle vongole—long, fine strands of pasta with clams. 

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