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Mouthing Off

By the Editors of Food & Wine Magazine

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What to Drink Next

The Wild West of Gin Production

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Gin Cocktails

Courtesy of The Optimist

With new styles of gin hitting the market, drinkers can no longer be separated into those who like it and those who don't. Defined simply as alcohol flavored with juniper and other botanicals, gin now comes from producers ranging from the makers of peaty Islay Scotch to American artisans with a taste for bracing overproof liquors. San Francisco's new Brasserie S&P boasts a list of 34 different gins >

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Good Food

Best New Chef Dan Kluger’s Charity Sandwich

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How much do we love the 2012 class of Best New Chefs? These up-and-comers excel in their own kitchens and give back to the community. Take ABC Kitchen’s Dan Kluger of New York. Kluger recently collaborated with his rockstar boss Jean-Georges Vongerichten to create a limited edition sandwich for Cambodian lunch joint Num Pang’s “Guest Chefs Give Back” series.

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Chicken Dance

Mexico Welcomes Rick Bayless into the Order of the Aztec Eagle

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Rick Bayless

Rick Bayless

Top Chef Masters winner and Chicago-based champion of Mexican food Rick Bayless can now add Order of the Aztec Eagle to his list of accolades, which include Food & WineBest New Chef (1988) and three awards from the James Beard Foundation. The Mexican government honored Bayless with this latest distinction—the highest decoration awarded to foreigners—for his work promoting the cuisine throughout America via books, television shows and restaurants like his flagship, Frontera Grill. To get a taste of Bayless’s multi-award-winning cooking, we suggest his Chicken-Stuffed Tamal. The savory pie has the tender texture and rich corn flavor of tamales but takes much less time to put together.

Related: More Recipes from Rick Bayless
Fantastic Mexican Recipes
Savory Pies and Tarts

Chef Expert

Tim Love's Tips for the Perfect Cookout

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Texas chef Tim Love recently opened The Woodshed Smokehouse, a massive riverside restaurant in Fort Worth that focuses on foods cooked over different kinds of wood from mesquite to pecan. In an exclusive chat with Food & Wine Facebook fans this week, he revealed why wood matters and shared some of his best tips for throwing a great cookout this summer.

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Chicken Dance

Walnut-Arugula Pesto Chicken

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Roast Chicken with Pesto

© Kirsten Strecker / Roast Chicken

Today, the New York Times profiled Maria Gandara, a woman whose pesto looks ordinary but “might as well [be] some rare liquid drug.” Her company, Buddhapesto, which she and her husband run out of their Woodstock farmhouse, makes just one product—basil pesto—but her customers are devout and, as the piece implies, possibly addicted. To try a different kind of pesto, we recommend this delicious basil-free version. Made with arugula, walnuts and Manchego cheese, the easy condiment is perfect with roast chicken, but will also upgrade a sandwich, pasta or sliced steak.

Related: Delicious Basil Recipes
Fantastic Roast Chicken
Cooking with Herbs

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