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Mouthing Off

By the Editors of Food & Wine Magazine

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Who Needs Meat When There's Seafood Charcuterie?

Inspired by the unstoppable cured-meat trend, chefs are transforming octopus, whitefish and other seafood into gorgeous terrines and rillettes.

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F&W Book Club

4 Great Cauliflower Ideas from Harold Dieterle's New Book

Harold Dieterle's Kitchen Notebook

In his new book Harold Dieterle's Kitchen Notebook, which comes out today, the Top Chef: Season 1 champion offers smart ideas for how to use each ingredient to its full potential. Here, four fantastic variations on cauliflower.

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America's Most Wanted

The Litmus Test for Great Pasta Cooks

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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Make This Now

10 Ways to Roast Pumpkin Seeds Leftover from Jack-O-Lantern Carving

Unfortunately, not all of us can grow fully formed Jack-O-Lanterns like this Frankenstein of a farmer. Instead, we have to carve them and that means lots of pumpkin seed scooping. Put them those seeds to use with these 10 terrific recipes.

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Blogger Spotlight

What to Make for Sunday Supper

Erika Council of Southern Soufflé

Why does Erika Council of Southern Soufflé love a Sunday supper? It’s the perfect opportunity to serve biscuits twice in one meal.

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