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Mouthing Off

By the Editors of Food & Wine Magazine

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Style Find

3 Tips for Mixing Fall Florals at Home

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Orangerie-Rose Zephirine Wallpaper

Photo courtesy of Designers Guild / Osborne & Little.

Florals for spring are nothing new, but this season fashion designers such as Dolce & Gabbana, Suno and Derek Lam unveiled them in dark, bold colors like burgundy, burnt orange, navy and magenta. To apply the look indoors, Dutch interior designer Barbara Groen recommends juxtaposing various prints as she did earlier this year for her project “Flower Power 101.” Here, Groen’s tips for creating the supermodern look at home, along with a slideshow of floral accents.

1. Focus. Pick one room or area of the house and try to stick to a certain style of patterns: big flowers or mini flowers, bright colors or soft colors.

2. Repeat colors. For example, if the pattern is pink, try to put something pink in the room, or let the same pink come back in another pattern.

3. Try wallpaper as art. You can cover a big board in a special pattern, then hang it on your wall or put it on a side table or fireplace.

SLIDESHOW: FLORAL STYLE FINDS

Related: How to Work Neon at Home
Ikat: Modern Designs for a Traditional Pattern

Travel Tips

Fall Foliage by Boat

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New York Water Taxi: Fall Foliage Tour

Courtesy of New York Water Taxi

Driving around looking at the gorgeous amber, orange and sunset-colored leaves of deciduous trees is a familiar fall road trip, but a handful of enterprising boat companies now offer traffic-free foliage tours by water. For three upcoming Sundays (Oct. 21and 28, and Nov. 4), New York Water Taxi offers guided day trips leaving from Manhattan at 12:30 p.m., and gliding 60 miles up the Hudson River to West Point.»

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Trendspotting

3 Nouveau Vintage Hotels

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St Pancras Renaissance Hotel, then and now.

Photo © St Pancras Renaissance Hotel.

F&W's October issue looks at the wisdom of aging, from barrel-aged cocktails to timeworn spaces. Here, three beautifully renovated historic hotels.

St. Pancras Renaissance, London (photo)

Then: Built in 1873 as part of the city’s St. Pancras train station, the hotel offered central heating, a Moroccan-style coffee shop and an opulent restaurant—the height of Victorian-era hospitality and luxury.

Now: After a 76-year closure, St. Pancras has been carefully restored, including reproductions of the original glassware, with some modern design touches. A concession to the times: Rooms have iPads. stpancras.com.

The Algonquin, New York City

Then: A Jazz Age-era hotel and famous watering hole for the city’s intelligentsia, it was the site of Dorothy Parker’s Round Table. Owner Frank Case was known to offer free rooms to struggling authors.

Now: All 174 rooms have been renovated, some for the first time since the hotel’s 1902 opening. The Blue Bar has been updated, and the Oak Room cabaret turned into a lounge. algonquinhotel.com.

Hotel Bel-Air, Los Angeles

Then: Opened in 1946, the hotel became a favorite of 1950s Hollywood. Rita Hayworth, Bette Davis and Tony Curtis were regulars. Marilyn Monroe sat for one of her final photo shoots here and Grace Kelly stayed the night she won her Oscar.

Now: Recently renovated, the property has a new eponymous restaurant by Wolfgang Puck, who also masterminded the bar, lounge and room-service menus. A signature dish and locavore favorite: snapper crudo with Santa Barbara uni. hotelbelair.com.

Grace in the Kitchen

One-Pot Wonder

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Chilaquiles-Style Roasted Chicken Legs

Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips and cheese. This version bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips.

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.

One-pot suppers are kind of amazing—especially if you don't dirty too many bowls in the prep. My favorites are ones where a bready/noodly/potatoey base soaks up all the delicious fat and juices from what's roasted above. Case in point is this muy delicioso Mexican-style casserole that combines tortilla chips with diced tomatoes, hominy, pickled jalapeños and spices and tops it with spicy chicken legs. Some of the chips get soggy, while others get supercrispy—but they get infused with all those flavorful chicken drippings. Which reminds me of Sunday suppers when I was a kid—my mom made the most delicious roasted lemon chicken legs. The juices were crazy delicious and rarely made it to the table because we were practically fighting each other off just to dip hunks of bread into the pan. "Bagna!" as my mom would say. SEE RECIPE »

Related: More Delicious Fast Chicken Recipes
Fantastic Roast Chicken Recipes
Best Fried Chicken in the U.S.

Kitchen Trash

5 Reasons Why This is the Last Season of MTV's Jersey Shore

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

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