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Mouthing Off

By the Editors of Food & Wine Magazine

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At-Home Sommelier

7 Washington State Whites for the End of Summer

Chaleur Estate Blanc

Washington state is best known for its reds, but a recent trip has Charles Antin convinced that some of its best bottlings are white. Here, seven to try now.

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Trend Forecast

Why You Should Eat Rabbit

Portland, Oregon chef Eric Bechard thinks the future of meat is farm-raised game—especially rabbit.

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make this now

Best-Ever No-Cook Pasta Sauce

Pasta with Fresh Puttanesca Sauce

F&W’s Kay Chun shares two of her fastest recipes—one seasonal, one seasonless. 

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Expert Guide

10 Ways to Use Tomato Sauce

Baked Eggs in Roasted Tomato Sauce

You’ve put up jars and jars of fresh tomato sauce, now here’s how to use it (beyond pasta, of course).

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Editor Picks

You Can Now Buy Some of the World’s Best Sashimi-Grade Fish Online

Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning.

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