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Mouthing Off

By the Editors of Food & Wine Magazine

Follow of the Week

Global Grapes

Hirsch Vineyards

Jasmine Hirsch’s Instagram page reads “eating and drinking everywhere.” It’s no lie. Judging from her photo feed, the sales and marketing wiz at Hirsch Vineyards seems to be in a constant state of travel from one great vineyard to the next. Whether she’s in Oberhausen, Germany, or her home, sweet home, California, Hirsch offers an insider’s view of the wine world and the amazing food she eats along the way.

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What Chefs Are Eating

Hot Dogs and Roasted Mushrooms

Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week. READ MORE>>

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America's Most Wanted

How Kevin Sbraga Impressed a Philadelphia Eagle

Kevin Sbraga's Foie Gras Soup

When former Philadelphia Eagle Winston Justice walked into Kevin Sbraga’s Sbraga restaurant, the Top Chef alum created something off-the-cuff. “I knew he was into food so I wanted to make him something new and different,” Sbraga says. “I had some small foie gras pieces that weren’t big enough to sear, so I thought I’d try to make a soup with them, and garnish the soup with rose petals. Now I can’t take it off the menu.” To make the foie gras soup, Sbraga first creates a paste from lemongrass, ginger, shallots, garlic and Thai chiles, then fries it to give it color. After deglazing the pan with brandy, he adds honey, chicken stock, cream and kaffir lime leaves and lets it simmer for half an hour. Then comes the main attraction: whole lobes of foie gras. He blends the whole mix, strains it and seasons it with salt and lime juice. “ That’s the soup,” Sbraga says. “But the special part I think is the relish of pickled red onions, raw white onions, rose petals, mint and cumin, moistened with a little grapeseed oil. Put it all together and it’s ridiculous.”

Related: Fantastic Soup Recipes
Recipes from Philadelphia Chefs
Photo Tour: Philadelphia

Drink This Now

Apple Absinthe and More Complex Pours for Fall

Uncouth Vermouth Dry-Hopped Vermouth

The blushing skin and crisp, sweet aroma of a fresh apple is as much a symbol of autumn as a knitted scarf. Apples get a lot of play when the weather cools, baked into buttery pies or juiced and mulled with cinnamon sticks for warm cider. But the fruit also has a long history in distillation. And for those of us who prefer to drink our apple-a-day, fall is a great time to explore these complex pours. Read more >

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Blogger Spotlight

A Granola Master Spills All

A Sweet Spoonful’s Megan Gordon

A Sweet Spoonful’s Megan Gordon is a Seattle-based food writer who blogs about seasonal cooking, baking and whole grains. She is also the creator of the fantastic not-too-sweet Marge Granola. Read more »

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