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Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

If a Rye Beer and an IPA Had a Delicious Baby

Chef Kelly Liken, whose eponymous restaurant is one of the best in Colorado, exclusively drinks beer from her state.

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F&W Drinks

Super-Old Rioja, Whiskey with Oysters and the Perfect Vacation Cocktail

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Make This Now

An Awesome Easy Italian Cookie for a Crowd

Italian Almond Tart

Sbrisolona is a deliciously crumbly Italian cookie that's super easy to make and great for a crowd.

 

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most wanted

Alex Guarnaschelli's Flawless Tomato Soup

Two-Tomato Soup with Fennel

Alex Guarnaschelli, of New York City’s Butter, makes a fantastic winter soup loosely based on a Guy Savoy bouillabaisse, with a mix of tomatoes, fennel and Pernod.

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The Luxe Life

Caviar: The Best Reason to Get on a Plane

Here’s a great reason to fly to Paris: so you can fly back on Air France out of Charles de Gaulle and get some caviar from master French chef Joël Robuchon.

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