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Mouthing Off

By the Editors of Food & Wine Magazine

Taste Test Tuesday

Best New Dessert-Inspired Ice Creams


From classic cakes to salty caramels, many of this summer’s newest ice creams pay homage to our favorite desserts. Food & Wine editors sampled both nationally available and local artisanal brands to find out which dessert-inspired ice creams truly honor their plated counterparts. Read more >

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F&W Exclusive: Tickets for Le Fooding’s Epic Brooklyn Brunch

Le Fooding Brooklyn Fling


No matter how hard I try, I can’t think of anything cooler than Le Fooding’s Brooklyn Fling, taking place from September 19 to 23. We’ll have Charleston superstar Sean Brock cooking with the Frankies Spuntino team! Swedish superstar Magnus Nilsson hosting a back-in-time picnic at the Brooklyn Flea! The incredible Young Turks from London (cooking duo Isaac Mchale and James Lowe) along with Mission Chinese Food hero Danny Bowien at something called the Campfire Session!

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Grace in the Kitchen

Ooey-Gooey Creamy and Crunchy Cake Sundae

German Chocolate Cake Sundae / © Ryan Liebe

F&W's Grace Parisi reimagines the flavors of a German chocolate cake into this decadent sundae.

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.

How can anyone not love ice cream sundaes? And the same goes for German chocolate cake. It just "goggles the mind" as a friend of mine says. For those who fall into the above category, skip ahead to tomorrow's post about tofu and millet. But for those of you who do love cake and ice cream, I urge you to try this deconstructed German chocolate cake sundae. A good sundae has three crucial components: ice cream, a gooey sauce and a crunchy topping. This one has coconut ice cream, a pecan-coconut caramel sauce (like the classic cake filling) and crumbled chocolate wafers. Feel free to try different ice creams and nuts—it's a template waiting to be played with. SEE RECIPE »

Related: More Delicious Ice Cream Sundaes
Chilled Chocolate Desserts
Best Ice Cream Spots in the U.S.

Grace in the Kitchen

Thai One On

Quick Shrimp Pad Thai // © Kate Mathis

This fast version of American-style pad thai comes together in just 30 minutes. Look for the noodles in the Asian section of markets. / © Kate Mathis

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.

As bad as the Chinese food is in my neighborhood, the Thai is worse—primarily because the restaurants promise so much with their artful storefronts and quaint Siamese decor—but they always fall short. Too sweet, too spicy, no subtlety...the list goes on. Honestly, it's like they're catering to a bunch of Americans. Strangely though, I can get loads of great Asian ingredients, which means I can DIY. (DIM?) Thai food can be a bit sweet, but it's the balance of sweet, salty and tart that I especially love. This quick pad thai is just that—a nicely balanced quick version that certainly stands up to (if not smacks down) any restaurant pad thai I've ever had. SEE RECIPE »

Related: More Brilliant Thai Recipes
Fast Thai Dishes
Fast Asian Dishes

Andrew Zimmern's Kitchen Adventures

Mom's Best Gazpacho

Andrew Zimmern’s Gazpacho

© Stephanie Meyer

I adore cold soups. When I was young, my mother started her first vegetable garden just so she could make this dish, and she grew everything it required. I was impressed. So were our friends. My mom’s gazpacho was one of those recipes that everyone requested. It’s crucial to refrigerate the gazpacho for several hours before serving—not only does it need to chill, but you also need to let the flavors come together. Read more >

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

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