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Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Intel

Avant-Garde Tapas in the Smoky Mountains

Crackersnacks

Up-and-coming chef Katie Button is bringing the creative energy of the Barcelona avant-garde to her 
new cocktail-and-dessert bar in North Carolina.

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Video Spotlight

How to Break Down Lobster and Get Every Morsel of Meat

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In this week’s video from Panna, Gramercy Tavern chef Michael Anthony gives a mini master class on how to break down a lobster—no special tools required.

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Instanom

11 Ways F&W Editors Are Summering

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Andrew Zimmern's Kitchen Adventures

Mussels Fra Diavalo

Mussels Fra Diavalo

This is one of the best ways to fix mussels. Simple and elegant, it’s a classic summer dish that is best served with lots of crusty bread for dipping. 

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Best Cookbooks of All-Time

Yes, Salvador Dalí Wrote a Cookbook

Get this book if you love classic French cooking and gold. 

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