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By the Editors of Food & Wine Magazine

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Drink This Now

Best Tailgate Drinks for Fall

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Apricot Wings

© Marcus Nilsson

Forget the field, the real action during football season is in the parking lots where die-hard fans of barbecue and other pregame foods gather to eat and drink before the game. Many tailgate enthusiasts own tricked-out grills, portable smokers and outdoor living room setups with televisions that put most people’s home sets to shame—like these dedicated superfans. But when it comes to beverages, a cooler full of generic six-packs is sadly common. Tailgaters who pay as much attention to drinks as they do to chili warrant legend status. Tailgate-perfect cocktails, wine and beer >

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F&W Exclusive

Watch Michel Bras in 'Step Up to The Plate'

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French chef Michel Bras's signature dish is called gargouillou.

Courtesy of The Cinema Guild.

Step Up to the Plate, is the second film to follow French master chef Michel Bras and documents the chef's bequest of his Michelin three-star restaurant in Laguiole to his son Sébastien in 2010. See an F&W exclusive clip of the movie here>

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Trendspotting

3 Southeast Asian Restaurants to Try Now

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Chef Grace Nguyen of Asian Box, Palo Alto

© GoodEye Photography

Southeast Asian cuisine is inspiring some of the coolest new restaurants in the U.S. Here are some places to try now. Read more >

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Grace in the Kitchen

Semifreddo: Low-Tech Ice Cream

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Lemon-Honey Semifreddo // © Hallie Burton

This restaurant-inspired frozen mousse is an easy-to-make alternative to ice cream. / © Hallie Burton

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.

I remember thinking how fancy those soft, cakey lady fingers were. My mom would have them in the freezer waiting to be put to good use: Zuppa Inglese (English Trifle, Italian style), cheesecake edges, ice cream bombes…yum! I've put them inside a very light and lemony frozen dessert called semifreddo, which is easier and more elegant than ice cream because it's served in slices. You see the lovely cross-sections—like an inside-out ice cream cake. SEE RECIPE »

Related: More Frozen Desserts
Recipes with Honey
Italian-American Classics

Wine Wednesday

Sauvignon Blanc Cheat Sheet

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Courtesy of Franciscan Estate Napa Valley

Courtesy of Franciscan Estate Napa Valley

Ah, Sauvignon Blanc. It’s zesty, it’s crisp, it’s loaded with citrusy zing, it whets the appetite and it tastes great served cold on a hot day. And, once in a while, it smells like a green pepper exploded in your glass. More on why Sauvignon Blancs sometimes have a cat-pee aroma and great bottles of it under $20. »

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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.