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Mouthing Off

By the Editors of Food & Wine Magazine

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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Where to Go Next

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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Restaurant Intel

Why You Shouldn't Be Terrified of This Never-Ending Stew

Like many Twitter users we love, Stu primarily tweets about what he eats. He eats a lot: everything from kabocha squash to beef trimmings to lobster shells. He loves lobster shells. That's because Stu isn't a person. He's a stew. 

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F&W Drinks

Cortados, Kiwi Cocktails and Fiery Green Juice

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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