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Mouthing Off

By the Editors of Food & Wine Magazine

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Johnny Iuzzini's Food Ride

Diary of a Mad Motorcycle-Riding Pastry Chef Continues

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Courtesy of Johnny Iuzzini

"We have no place to sleep yet, no motorcycles and no idea where the driver is. Guess what? He blew his engine near Las Vegas and had to rent another truck to get the rest of the way."

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Grace in the Kitchen

A Wilderness Brunch

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Smoked-Salmon Scramble with Dill Griddle Biscuits // © Tina Rupp

Fill the dill griddle biscuits with the salmon-and-egg scramble for an excellent breakfast sandwich. / © Tina Rupp

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.

Who says you can't have brunch and camp at the same time? Just because I have no electricity, running water or plumbing doesn't mean I'm not civilized. These dill-spiked griddle biscuits are delicious with smoked-salmon scrambled eggs. I'm not a huge fan of baking mixes, so I came up with my own version using self-rising flour, powdered milk and vegetable oil; it only needs water to bring it together. If you omit the dill and add more sugar and chocolate chunks, you can have sweet griddle scones, which make great s'mores. SEE RECIPE »

Related: More Delicious Breakfast Recipes
Best Breakfast Sandwiches in the U.S.
Healthy Breakfasts

Behind the Scenes

Inside Lollapalooza’s Chow Town with Jane’s Addiction and Chef Graham Elliot

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Chef Graham Elliot hand-picks the food vendors at Lollapalooza's Chow Town.

Chef Graham Elliot at Lollapalooza; © Ashley Garmon

“Our burgers have quail eggs and we have lobster corn dogs with lemon aioli,” says Perry Farrell of Jane's Addiction and the founder of Lollapalooza, a three-day music festival that starts tomorrow and has over 50 food vendors curated by chef Graham Elliot in an area called Chow Town. Read more here>

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Grace in the Kitchen

Flex Your Mussels

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Mussels with Crème Fraîche, Jalapeños and Cilantro // © Stephanie Foley

This casual riff on classically French mussels with white wine uses cilantro, jalepeños and lime. / © Stephanie Foley

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.

It never ceases to amaze me just how quickly mussels can be transformed from hard little nothings to soft, delicate yummies. Sometimes, though, the "French" thing with white wine and herbs is just too effete, and I want something more un-French—like pickled jalapenos, lime juice and cilantro. Yeah, this does have crème fraïche, but sour cream is just as good. SEE RECIPE »

Related: More Brilliant Mussels Recipes
Seafood Recipes
Recipes Using Cilantro

Johnny Iuzzini's Food RIde

Food-Hunting Road Trip Part II: In Which Johnny Injures His Wrist and Disaster Threatens His Bike

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Johnny Iuzzini on a Mustang

Courtesy of Johnny Iuzzini

 

In part II of Top Chef Just Desserts judge Johnny Iuzzini's cross-country motorcycle road trip, he gets injured and loses track of his beloved bike. What will happen next?

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

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