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Mouthing Off

By the Editors of Food & Wine Magazine

Expert Guide

The Coolest Butcher Shops

Washington, DC's Red Apron

Here are just a few things you can do in a butcher shop these days: Get married; have a launch party for the cookbook Pure Vegan. (It sounds like an SNL skit featuring Stefon a.k.a. Bill Hader sharing details with Seth Meyers about a new club, but it actually happened at L.A.’s Lindy & Grundy.) And drink lots of lager in an adjoining German-style beer garden. These are the coolest butcher shops in the country right now. Read more >

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Expert Guide

5 Ways to Eat Pumpkin for Breakfast

Pumpkin Crepes

The talent behind F&W’s Photo Tour of Berlin, Marta Greber creates and photographs beautiful recipes for her Tumblr, What Should I Eat for Breakfast Today? Here, she shares some of her favorite pumpkin breakfasts. Read more >

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Ryan Lowder’s Spicy Survival Snack

Fiery Frito Mix

F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.

To snack on during the apocalypse, Salt Lake City chef Ryan Lowder would whip up a batch of Crack Fritos: “Take a bag of Fritos, put a little Sriracha in there and shake it up. It’s delicious. Fritos are just oil and corn, too, so they’re not necessarily that bad for you. They’re light and will last.” Also in his pack: house-canned tomatoes, dried macaroni, salt and pepper. “I can live on that,” he says. He would also bring his dog along. “I’d pack him dehydrated bull penises, which are like rawhide,” Lowder says. “They keep him busy for days.”

Related: Sriracha Recipes
Fast Snacks from Star Chefs
Editors' Top Snacks

Cookbook Recipe of the Week

A Taste of Ed Lee's Awesome Smoke & Pickles Cookbook

Ed Lee's T-Bone Steak.

With chef Edward Lee at the helm of 610 Magnolia, the people of Louisville, Kentucky, are some lucky eaters. This is how he describes his food: “Farm to table, field to fork, soil to mouth, local-global, new Asian, new Southern, new anything.” Blending his Korean-American heritage with French training and Southern influences, you end up with a hodgepodge of eclectic, appealing recipes in this great book, Smoke & Pickles, like a giant, meaty T-bone, which has a fiery, fresh Asian marinade that’s killer (and only takes 20 minutes). Good luck resisting the crusty bits that fall off the meat. Read more >

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Thirsty Crowd

Punch Editor Talia Baiocchi on Cocktail Lit and Her At-Home Test Bar

Punch's editor in chief, Talia Baiocchi (right) and deputy editor Leslie Pariseau.

For a woman whose apartment has essentially been transformed into the best bar in Brooklyn, it’s a true miracle that Talia Baiocchi is able to get anything done at all. But the fact is, she’s found a way to be super-productive despite all the bottles of sherry that surround her and the daily 3 o’clock beer she has while writing. Baiocchi, the former wine editor for Eater and a writer for numerous publications including the San Francisco Chronicle, is in the midst of writing a book all about sherry (called Sherry, in fact, and scheduled to be published next fall by Ten Speed Press). And today she launched Punch, a website devoted to exploring the world of cocktails, spirits and wine, through the eyes of talented writers, photographers, videographers and bartenders. Here, the plan for Punch. Read more >

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