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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

The Deadly Nightshade Cocktail and More Vegetal Party Drinks

The Deadly Nightshade

From garlic beer to kale cocktails, vegetables are taking over the bar. The latest example is the Deadly Nightshade, an eggplant-based drink at New York’s Henry, A Liquor Bar. “I’ve always been of the opinion that nothing’s out of bounds in a cocktail as long as it’s edible,” says its creator Ryan Chetiyawardana. READ MORE >>

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Restaurant Rules

Put Your Phone Down at Restaurants

Put Your Phone Down at Restaurants

Recently, the New York Times reported on the “phone stack” game: When you go out to eat, everyone must put their cells in the middle of the table. Whoever is first to give in to the urge to check their device has to pay for dinner. Here are several places in sync with the phone stack game. >>

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Kitchen Design Tips

An Ultra-Practical, Bistro-Style Kitchen

A blogger's bistro-style kitchen.

At just 170 square feet, this St. Paul kitchen proves a space doesn't have to be enormous to be enviable—or functional. Food blogger and Francophile Eileen Troxel transformed her formerly dark, drafty kitchen without making it any bigger. She simply rearranged the layout, increasing her counter space from less than two feet to nearly 20 feet. Now she has plenty of room to cook and photograph dishes for Passions to Pastry, her blog on livingtastefully.weebly.com. Frequent trips to France inspired the creamy color palette and Old World materials, like statuary marble, which she used for the countertops and shelves. She left the shelves open to show off her collection of French porcelain and copper cookware. "I use all of those pieces a lot, so the pot hooks and open shelves are perfect," she says. Troxel entertains often and is looking forward to cooking for a big group on Thanksgiving. "Now there's room for everyone to be in the kitchen with me," she says.

How to Create the Look

1. Marble Shelves The five-foot-long shelves are made from the same statuary marble as the counters. The ornate wrought-iron shelf supports are by Rachiele. $120 each; rachiele.com

2. Tiles To add texture to the neutral color palette, Troxel installed easy-to-find, 3-by-6-inch Carrera marble tiles in a herringbone pattern on the walls.

3. Island The custom stainless steel table is 30 inches high, "the perfect height for me to roll and knead dough," she says, while the six-inch butcher block is just right for chopping.

4. Storage Troxel used to keep potatoes and onions in baskets on the floor. Now they are tucked away on tracks inside one of the cabinets.

5. Cabinets "I've admired this color scheme for years in magazines," says Troxel, who used Coastal Fog by Benjamin Moore to paint her custom-made Shaker-style cabinetry. rustynailwoodcraft.com

Related: Kitchen Design and Style Guide
Kelly Wearstler's 6 Rules for Kitchen Design
Food Bloggers' Best Kitchen Design Ideas

Seasonal Muse

Share Your Photos of Beautiful, Colorful, Delicious Squash

Kabocha Squash Dessert

F&W is kicking off a new series that highlights a different ingredient obsession each month.

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American Flavor

Jacobsen Salt Co.: Small-Batch Brininess

Jacobsen Salt Co.

The country's most talented artisans are turning out better versions of kitchen basics like granola, honey and sea salt.

Ben Jacobsen discovered great salt when he traveled abroad after college, buying it everywhere from Denmark to South Africa. "It transformed everything I put it on," he says. In 2009, a couple years after returning home to Oregon, he set out to make his own salt: "I figured that if Maldon comes from the UK, which has a similar climate to the Pacific Northwest, this had to be possible."

Jacobsen spent the next two-and-a-half years testing seawater in dozens of spots. "The taste and salinity of the salt varied incredibly," he says. "It was the same way that terroir affects wine." He finally settled on Netarts Bay, 80 miles west of Portland, hand-pumping seawater into plastic drums that he would transport to a commercial kitchen in the city, then painstakingly collecting flakes of salt by hand with a custom-made strainer.

Within a couple of years, Jacobsen had gone from producing three pounds of salt a week to 300, and his customer list had grown to include big-name chefs like Chris Cosentino, Thomas Keller and Paul Kahan. Recently, Jacobsen Salt Co. moved its seven employees into a 3,500-square-foot workspace on the Oregon coast. But its owner has no plans to alter his low-tech production methods. "The quality has to be there," he says. "That's why we're here." $3.50 for 0.2 oz; jacobsensalt.com

Related: Small-Batch Superstars
Lessons from Salt Guru Mark Bitterman
Great American Artisans

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

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