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Mouthing Off

By the Editors of Food & Wine Magazine

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Dispatch From the Frontlines of the Food Revolution

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Jamie Oliver

© Chris Terry 2009

America’s favorite cheerleader for “real food” is back at it again: Jamie Oliver launched the first ever international Food Revolution Day on May 19 with 540 dinner parties and 460 events around the world. He also brainstormed with celebrities and chefs >

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Chicken Dance

Juicy Grilled Chicken with Sweet Mustard Barbecue Sauce

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Grilled Chicken

© Reed Davis / Grilled Chicken

Requiring just a bit of forethought and nil active time, marinades are an ideal way to prep grilled foods to become ultra flavorful and juicy. An overnight marinade is key to Mississippi chef John Currence’s Grilled Chicken with Sweet Mustard Barbecue Sauce. He covers quartered birds in a rich blend of molasses, olive oil, port wine, mustard, soy sauce, pepper, Worcestershire and minced shallot. Before grilling, Currence brushes the prepped chicken pieces with a barbecue sauce made with sweet, fragrant, hot and tangy ingredients like brown sugar, coffee, Tabasco sauce and that cookout staple, yellow mustard.

Related: Make-Ahead Grilling
Adam Perry Lang's Grilling Tips
Delicious Grilled Chicken

Bars

Louisville, KY Crawl

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Holy Grale, Louisville, KY

© Jessica Fey Photography

In the last year, the bourbon-loving city has become a destination for ingenious cocktails and great beer.

Holy Grale (photo)
Beer taps and bar stools have replaced the pews at this former Unitarian church. Its 26 taps pour US brews from Three Floyds and Green Flash, as well as obscure Belgian beers. holygralelouisville.com.

Rye
Owner Michael Trager-Kusman and chef William Tyler Morris met at NYC’s The Breslin. At Rye, they serve drinks like the Vecchio (vodka, amaro, rosemary syrup) and an Italian menu. ryeonmarket.com.

Meat
Upstairs from the Blind Pig gastropub, Meat features drinks from guest mixologists, including local star Larry Rice of the whiskey bar The Silver Dollar. His Butchertown Sour combines gin, house-made Falernum, mole and lemon bitters. meatlouisville.com.

Chef Intel

Adam Perry Lang's Grilling Tips

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Formally trained chef turned renowned grilling expert Adam Perry Lang recently published Charred & Scruffed, a perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides. In an exclusive chat with Food & Wine Facebook fans this week, he revealed some of his best tips for Memorial Day weekend >

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Kitchen Trash

'Real Housewives of New Jersey' Update: Teresa Giudice’s Surprising New Cookbook

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Fabulicious!: Fast & Fit, the third cookbook by Teresa Guidice of Bravo’s Real Housewives of New Jersey

Fabulicious!: Fast & Fit is the third cookbook of reality-TV star Teresa Giudice of Bravo’s Real Housewives of New Jersey and features Guidice's signature wackiness. Click here for Giudice's thoughts on 'prostitution whore sauce' and more >

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