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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

6 Ways to Use Canned Pumpkin

Pumpkin-Gingersnap Tiramisu

We all know that pumpkin makes great pies, but it can also upgrade smoothies, dips, pastas, grits, pancakes, soups and scones. In general, you want the canned stuff. It's easier to use and is actually more flavorful than fresh pumpkin. Here, six fantastic ways to used canned pumpkin. Read more >

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Andrew Zimmern's Kitchen Adventures

Crab Rolls Two Ways

Crab Rolls with Thai Chile Sauce

In our neighborhood the adults have a potluck while the kids trick-or-treat. Sure, the little rug rats love these “country club” classics, but there are usually none left for them. I fry these in an electric skillet; it’s the easiest and best way for these sweet, tasty, guilty pleasures to be as fresh as possible for our guests. I serve them with lemon wedges but they are also good with a side dipping bowl of doctored sweet Thai chile sauce for chicken. They’re a huge hit. READ MORE »

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Related: Incredible Thai Dishes
Great Party Recipes
Halloween Recipes

American Flavor

Jean & Kate Granola: From Bog to Brooklyn

Jean & Kate Granola

In 2011, Jean Devine and Kate Suhr, who met volunteering for a New York City nonprofit, began hosting monthly supper clubs at Devine's apartment in Brooklyn. One night, the menu included butternut squash bisque, mushrooms stuffed with brioche and root-vegetable pot pie, everything served on rustic clay dishes that Devine had made herself. But what the guests were still talking about weeks later was the parting gift—a little bag of homemade granola, from a recipe Suhr liked to tinker with in pursuit of breakfast perfection. Read more >

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Expert Guide

Where to Eat in St. Louis

Chef Gerard Craft

Chef Gerard Craft. Photo courtesy of Greg Rannells Photography.

As the World Series heats up between the Red Sox and the Cardinals, baseball fans can drink and eat their nerves away at some fantastic local restaurants. Empire builder Barbara Lynch has shared her favorite spots in Boston. Here, chef Gerard Craft —whose restaurantPastaria often hosts Cardinals players—divulges his hit list for the St. Louis area. Read more >

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Seasonal Muse

Squash Sighting: Designer Lela Rose Hosts a Fall Feast for Edible Schoolyard NYC

Delicata Squash Tortellini in Black Truffle-Parsley Broth

Fashion designer and food lover Lela Rose (whose apartment is literally built for entertaining) recently hosted a Fall Harvest Dinner to support Edible Schoolyard NYC. Talented Chez Panisse alum and cookbook author David Tanis, of the new One Good Dish, handled the glam seasonal menu. It included hors d'oeuvres like endive with trout roe and mascarpone, an entrée of porchetta with wild fennel and a pasta mid-course starring F&W’s seasonal muse of the month: Delicata squash tortelli in black truffle-parsley broth. Rose snapped a shot of the dish for her Instagram (@lela_rose) and tagged it #FWmuse. Just like you should when you spot gourds through the weekend. She also just captured these chic Jack-o-Lanterns. Your awesome squash photos tagged with #FWMuse could be featured on foodandwine.com too.

Related: Share Your Photos of Beautiful, Colorful, Delicious Squash
Best Squash Recipes
Delicata Squash Recipes

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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.