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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide to Mobile Restaurants

NYC's Vendy Superstars Name the Best Food Trucks

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Ceviche at Pestle & Mortar // © Jasmin Sun

Ceviche at Pestle & Mortar // © Jasmin Sun

“Especially in NYC, you don’t always have time to eat at a restaurant—sometimes you just need to grab something and go,” says Will Edwards of Peruvian-inspired Pestle & Mortar, which was among the finalists for best market vendor at the eighth annual Vendy Awards on Saturday.

In an act of meta proportions, F&W asked some of the amazing street food specialists attending the awards event for food truck recommendations of their own. They’re not part of any foodie craze, they’re not Plan B-career types. They’re auténtico, and they’re super delicious. »

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Grace in the Kitchen

Peach of a Relish

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Vietnamese Peach Relish // © Tina Rupp

Make sure to use peaches that are firm enough to hold their shape once diced for this flavorful fruit relish. / © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

This relish is sort of a cross between a Thai green papaya salad and fresh mango chutney, but it uses peaches and is loosely Vietnamese in demeanor…if that makes any sense. SEE RECIPE »

Related: More Peach Recipes
Vietnamese Recipes
Healthy Summer Recipes

Chefs Make Change

Bill Clinton Stars at Mario Batali Awards Dinner

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It's not every day that Mario Batali hands out a Golden Pie Service Award. In fact, he'd never given one out before Sunday night, when he handed one to President Bill Clinton. Clinton was the star of an astonishing crowd that came out to support the Mario Batali Foundation, which works to keep kids well fed, well read and well cared for. Read more >

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Grace in the Kitchen

Peck of Pickled Beans

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Horseradish-Pickled Wax Beans/ © Petrina Tinslay

These quick pickles require no heat—just shake the ingredients for the brine together and pour them over raw wax beans. / © Petrina Tinslay

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

A quick trip to the farmers' market yielded a big bag of mixed green and yellow wax beans—also some broad Romano beans, which I promptly turned into these gorgeous quick pickles. All I served them with the next day was a fresh, crusty baguette, lots of unsalted butter, sliced radishes and a good sprinkling of coarse sea salt. Divine! SEE RECIPE »

Related: More Pickled Vegetables
Delicious Green Beans
F&W Editors' Favorite Vegetable Recipes

Andrew Zimmern's Kitchen Adventures

The Queen of Sicilian Cuisine's Brilliant Rabbit

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Grilled Wine-Braised Rabbit with Chimichurri

© Stephanie Meyer

In Sicily in fall 2009, I had a chance to eat, hang out and get some private instruction from the queen of Sicilian cuisine, Eleonora Consoli. She is a force of nature and a champion of Sicilian melting pot cuisine. Her stunning villa in the shadow of Mount Etna is filled with lemon trees, herb pots, a collection of copper dessert molds, cassata forms (pans) and the types of photos in silver frames that are jaw dropping (El, is that you with Onassis and Jackie?). She is a feisty and strong-minded lady and things are done her way in her kitchen. Read more >

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.