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Mouthing Off

By the Editors of Food & Wine Magazine

Drink This Now

Delicious Pear Cocktails

Pouring Ribbons' Tahona Smash

The Tahona Smash ©Paul Wagtouicz.

If fall fruits were superheroes, pears would be Robin to Batman-like apples: terrific, but occasionally left behind. But this season bartenders are spotlighting the sweet, fragrant fruit in cocktails made with a range of spirits from brandy to vodka. »

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Wine Wednesday

Wines by Veterans

Ray Isle Illustration by Kathryn Rathke

Illustration by Kathryn Rathke.

We don’t usually think of wine and the US military as going hand in hand (I doubt many of our guys are pouring themselves glasses of Napa Cabernet while on duty in Afghanistan), but there are actually a quite a few top-notch winemakers who also served in one of the branches of the armed forces. Why not buy one of the wines they’ve made and lift a toast to them—and everyone else who’s a veteran this week? 5 great veteran-made wines for Veteran's Day. »

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Hurricane Sandy Recovery 

This Week in Sandy Benefits

Shake Shack

Shake Shack Madison Square Park © Darcy Strobel

Dine Out NYC (#DineOutNYC on Twitter) is part of an ongoing effort to help New York area restaurants, bars (and let’s not forget pastry shops) recover from damage and loss of revenue caused by Hurricane Sandy. The idea is for consumers to get out and eat in battered neighborhoods like downtown Manhattan, along with parts of Staten Island, Brooklyn and Queens. But many restaurants that emerged from the storm relatively unscathed are also finding ways to help. Here, some of the many specials and events taking place from Boston to New York this week. >

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Grace in the Kitchen

Psychedelic Dip

Creamy Beet Dip with White Crudités // © David Malosh

This hot pink beet dip is fun to serve with white and pale green vegetables.
© David Malosh

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.

With the holiday season upon us shortly, I look for simple ways to entertain a crowd. I prefer to visit with my guests and not be a slave to the kitchen, unless of course I need a respite from the chaos. One easy way to do just that is to have loads of stuff prepared in advance. Dips and spreads are especially good because they can be made in large quantities and kept in the fridge (in their serving bowls, no less) up until your guests arrive. A departure from the mundane (but delicious nonetheless) hummus is this crazy-good, crazy-colored variation on the classic French onion dip. This one is made with sautéed shredded beets and onions, sour cream, and a splash of vinegar and honey to balance out the flavors. I serve it with an array of vegetables, but it’s also awesome on pita crisps or thick-cut potato chips, especially salt and vinegar chips. SEE RECIPE »

Related: More Beet Recipes
Party Dips and Spreads
Holiday Party Dip Recipes

Supermarket Sleuth

Almond Brittle: Nutty, Buttery and Great Over Ice Cream

Courtesy of Paso Almond Company

Courtesy of Paso Almond Company

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I made my own nut brittle for years, until I stumbled on this hall-of-fame version made by the Paso Almond Company in San Luis Obispo, California. The brittle is so crisp and buttery, and jam-packed with the most delicious almonds ever (the makers are almond-growers, after all!). I buy pounds of the brittle at a time and repackage it in pretty tins or jars or bags to give as gifts. Or I smash some to sprinkle over ice cream, garnish a frosted cake or fold into melted chocolate to make bark.

Related: Crunchy Nut Recipes
Almond Recipes
Snack Bar Recipes

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