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Mouthing Off

By the Editors of Food & Wine Magazine

Andrew Zimmern's Kitchen Adventures

Ragout of Clams with Spinach, Sausage and Orzo

Ragout of Clams with Spinach, Sausage and Orzo

All around the world the pairing of clams and pork, especially cured or seasoned pork of some kind, is a superb match. For this recipe, I use a simple Italian sausage (usually a great one) made with fennel and chile; if your local butcher shop sells a handcrafted one, by all means use that. But if all you have on hand is a supermarket sausage, go for it. The pasta, lemon and thyme remind me of all the great Mediterranean versions of this dish I have had over the years. READ MORE »

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Tweets of the Week

F&W Followers Love Biscuits, Could Do Without Kids

Husk's parsley-studded biscuit

F&W doesn't expect you to see every tweet we send out (just almost every one). Catch up each week with this top 5 list.

1. @fandw: Forget jam & butter, the new biscuit topping is bone marrow.

2. @fandw: Lard or butter? Milk or buttermilk? Baking powder or soda? Chefs answer these burning questions w/ their biscuits:

3. @fandw: Congrats, @andrewzimmern, on the renewal of @bizarrefoods! Time to celebrate w/ his new F&W recipe for pheasant salad

4. @fandw: Double chocolate-peanut butter chip brownies. Bonus: They’re gluten-free.

5. @fandw: NO KIDS ALLOWED! Where to go for a child-free dinner:

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New Slideshow

Snacking PSA: Best Chips and Dips to Pair with Them

Caramelized Onion Dip

Here, editors reveal their favorite store-bought chips and the dips to pair with them, like Lay's Kettle Cooked with F&W's Caramelized Onion Dip (left). The fantastic game-day recipe has five out of five stars from our online community: "By far the best onion dip I've ever made or tasted," says user julieryan. Click through the slideshow for more chip and dip pairings.

Related: Fast Game-Day Snacks
20 Healthy Game-Day Snacks
Fast Snacks from Star Chefs


Canada's Favorite Ice Cream Bars

With a delicious cookie base, ice cream filling and frozen chocolate coating, Nanaimo bars are a Canadian obsession. Our neighbors to the north have been keen on these over-the-top specimens at least since the 1950s. The treat may be named after its place of origin, Nanaimo, British Columbia: The local tourism board there is so proud of the town’s signature snack that it created a self-guided walking tour around the dessert. Suggestions in the Nanaimo Bar Trail brochure include stops for classic Nanaimo bars and more unusual tributes, like a Nanaimo “Bar-tini” at Acme Food Co., made with vanilla vodka, coconut rum, milk, chocolate and toasted coconut.

In fact, you can “Nanaimo-ize” almost anything, according to chef Amanda Cohen of New York City’s Dirt Candy. The Canadian-born chef was at a loss to find the bars stateside so she decided to create her own with sweet pea and mint ice cream. It’s one of the most popular desserts on her menu.

So imagine our surprise when some of F&W’s Canadian Twitter followers were aghast by the homemade version we featured in the October issue. Dessert pros Matt Lewis and Renato Poliafito of Baked NYC concocted a dream combo with mint chocolate chip ice cream and salted pretzels in the base. Admittedly, the color of the filling differs from classic vanilla, and the crust Lewis and Poliafito came up with eschews the usual mixture of graham crackers, almonds and coconut—so we can’t claim authenticity—but we definitely suggest trying the recipe. It’s our craving of the month.

Related: Delicious Ice Cream Sandwiches
Fantastic Frozen Desserts
Best Ice Cream Spots in the U.S.

Kitchen Trash

Texting Teapots and Smelly iPhones

Pizza Cocktail

The Internet is a black hole for strange, weird and wonderful things—especially when it comes to food. Rather than dive in yourself, let F&W do it for you. Here, five of the most absurd food items we saw this week. Potatble pizza, the ultimate hangover cure and more >>

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