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Mouthing Off

By the Editors of Food & Wine Magazine

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This Ski-In Restaurant Offers Fresh Oysters and Grand Cru Bordeaux at 7,000 Feet

Legs of lamb roast the old-fashioned way at Cave des Creux.

Reached most easily by skis, a new Courchevel restaurant offers up an opulent dining experience at 7,000 feet.

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Make This Now

How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food

Creamy Cheese Grits

Our favorite chefs are wizards at transforming leftovers into dishes that are sometimes even better than their original incarnations. New Orleans chef Michael Gulotta of MoPho shares his favorite easy from-leftovers comfort food dish.

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super bowl guide

How to Make Ad Hoc's Incredible Fried Chicken Tenders for Your Super Bowl Party

If you can't make it to Thomas Keller’s casual restaurant, you should at least make this game day-friendly, chicken finger version of one of Ad Hoc’s signature dishes.

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Ski-Phobic Writer Tim Hayward's Alps Adventure

A meal at the luxury hotel L’Apogée

A ski-phobic writer is enchanted by the menu, wines and scent of luxury at Europe’s ultimate ski lodge.

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Expert Guide

9 Chef-Favorite Ingredients That Cost Almost Nothing

Here, chefs reveal the inexpensive, everyday ingredients that they love.

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