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Mouthing Off

By the Editors of Food & Wine Magazine

Chefs Make Change

Paula Wolfert on the Food Memory Frontier

Paula Wolfert in Action.

With all this talk of food dudes, it’s worth noting that few people alive today, male or female, have done more for the American palate than the cookbook author Paula Wolfert, who has written for this magazine since its founding in 1978. She’s best known for introducing the cuisines of Morocco and Gascony (in southwestern France) to the American mainstream. Less well-known, she was also a foraging pioneer. Back in the 1990s, when Réne Redzepi was just starting his career, Wolfert began researching her cookbook Mediterranean Grains and Greens, which cataloged dozens of wild edibles when it was published in 1998. (A typical entry in the book’s extensive appendix: “Butcher’s Beard (Borago offiinalis) The young shoots are tart and bitter, but when cooked they develop a bluish purple color and a well-balanced flavor. Used in risottos and frittatas.”) Read more >

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Expert Guide

7 Ways to Upgrade Pie

Pecan Pie with Candied Ginger and Rum

At Boston’s Eastern Standard, pastry chef Lauren Kroesser is updating homey desserts for fall, offering sweets like a butterscotch bread pudding with salted caramel, or her rich pumpkin crémeaux with maple, pomegranate and goat cheese. But she is a pie lady at heart: “It’s my favorite thing by far to make and eat,” says Kroesser. “I love fruit pies and grew up making them with my mom. We would go up to Goodale Orchards in Ipswich every fall and pick apples and get doughnuts. Then we’d make crisps and pies.” Read more >

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Tweets of the Week

Piekus, Pie Quotes & (Pizza) Pie Tips

Pecan Pie

F&W doesn't expect you to see every tweet we send out (just almost every one). Catch up each week with this top 5 list, plus a bonus from one of our witty followers.

1. @fandw: “Stress cannot exist in the presence of a pie.” –David Mamet. More inspirational pie quotes: http://fandw.me/1cNXhPn

2. @fandw: Loving bacon isn’t the same as understanding it. Here are 6 things you need to know: http://fandw.me/1hAi1xw

3. @fandw: Today chef Charlie Trotter passed away. Here, the restaurant industry remembers the Chicago legend: http://fandw.me/17DCeRB via @Eater

4. @fandw: A pie in the face
Doesn’t make us laugh, at all
It’s a waste of pie #pieku

5. @fandw: 5 ways to tell if you’re in the presence of pizza greatness from Italian pizzaiolo @panificio_bonci: http://fandw.me/1bZG30u

Related: F&W's Top 10 Favorite Pies
Delicious Bacon Recipes
Best Pizza Places in the U.S.


Christina Tosi Shares the Story Behind Her Precious Scarves, Offers Kitchen Style Tips

Treasured: Christina Tosi's Scarves

In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Treasured: Christina Tosi's Scarves

Momofuku Milk Bar's confectionary mastermind Christina Tosi built a dessert empire by doing things a little differently. She puts confetti in cookies, cereal milk in soft serve and now, blondies in apple pie. Tosi has always had flair in the kitchen, and she credits her grandmother...Read more >

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Best Thanksgiving Tips

Instead of Pies, Make Pie Bars

Pecan Pie Bars

There's nothing wrong with the usual pecan, pumpkin or fruit pies, but serving the classic fillings as pie bars is fun, surprising and an easier way to feed a crowd. To make these three recipes from pastry chef Sarah Jordan of Chicago's Boka, you don't even need to roll out dough; you simply press it into the baking dish. Read more >

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.