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Mouthing Off

By the Editors of Food & Wine Magazine

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Heidi Swanson's Ultimate Detox Dish

Farro and Green Olive Salad with Walnuts and Raisins

The Salad of the Month in F&W's December issue is the perfect antidote to holiday over-indulgence. Healthy food guru Heidi Swanson of 101 Cookbooks mixes farro, walnuts, Castelvetrano olives, golden raisins, scallions and chives with a honey-and-red-pepper vinaigrette to make a restorative dish that's loaded with sweet-and-spicy flavors, whole grains and healthy fats.

Recipe: Farro and Green Olive Salad with Walnuts and Raisins

Coffee Nerd Alert

Geisha: Rare, Floral-Scented Coffee to Buy Now

Finca Santa Teresa, Panama

The coffee obsessive in your life has heard of Geisha (or Gesha), a scarce, reportedly very complex variety of coffee bean that has been sold by some top roasters for more than $100 a bag. Read more >

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F&W Exclusive

Blue Ribbon’s Post-Thanksgivukkah Knish

Eric and Bruce Bromberg

Since yesterday was Thanksgivukkah—the rare occasion when the first day of Hanukkah and Thanksgiving fall on the same day—it only makes sense that the leftovers from the two-in-one feast should represent both holidays. That’s why Eric and Bruce Bromberg, the owners of New York’s Blue Ribbon empire, invented the turkey and sweet potato knish. “Knishes have always been one of our favorite Jewish comfort foods, so with Hanukkah and Thanksgiving coinciding this year we couldn’t help but get carried away with the idea of the Thanksgiving knish,” says Eric. “Thanksgiving leftovers certainly satisfy straight from your refrigerator, but baking them into a warm, savory knish is a delicious and fun way to elevate them. The combination of the juicy turkey, velvety cream cheese and sweet potatoes is definitely a great way to pay homage to two of our favorite holidays.” Read on for the F&W-exclusive recipe for the sweet-and-savory knish.>>

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F&W Gift Guide

Christina Tosi's Style Picks

Christina Tosi's Style Picks

Christina Tosi's style picks reflect her vintage sensibilities and are perfect for women who love fondue parties and a DIY approach in the kitchen. Read more >

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Drink This Now

Best Thanksgiving Drinks

Sparkling Pomegranate Punch

Thanksgiving is undeniably a holiday that celebrates cooking. But that doesn’t mean bartending should be forgotten or brushed aside. Along with baking and roasting, Thanksgiving is a great chance to perfect your mixology skills. Here, five festive drinks so good they’ll rival the pumpkin pie.

Sparkling Pomegranate Punch: Easy to make for a crowd, this bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

Pomme en Croute: This apple-scented cocktail is a riff on the Brandy Crusta, a classic Cognac cocktail first made in New Orleans in 1852. This version calls for appley Calvados in place of the traditional Cognac.

Rosé Sangria with Cranberries and Apples: Strong but not overly sweet, this seasonal sangria is nicely spiced with cinnamon, anise and cloves. It includes just enough crushed red pepper to give it a tiny kick.

Pomegranate Margaritas: It may not seem like the season for margaritas, but it definitely is the season for these sweet-tart margaritas made with ruby red pomegranate juice. Make one big batch and serve in a pitcher at the table.

Gaelic PunchA terrific end-of-the-meal cocktail, this hot whiskey punch is best made with a young Irish whiskey. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.

Related: Thanksgiving Drinks for a Crowd
Thanksgiving Pitcher Drinks
Thanksgiving Cocktail Party

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Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.