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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs Feed

The Simple Pasta Everyone Should Eat Before They Die

Seattle chef Jason Stratton is known for serving incredible Piedmontese dishes like his Tajarin pasta with butter and sage.

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Expert Guide

How to Grind Coffee Like a Pro

To preview some of the single origin coffees they’ll be serving at their forthcoming Brooklyn roastery, slated to open in Red Hook in April, the good folks from Nobletree popped by the F&W office to school us in the art of brewing.

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#FOODWINEWOMEN

5 Tips on Starting an Urban Farm From Brooklyn Grange

Here, five tips for starting a healthy, hardy urban farming business in a big city. 

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#CozyScenario

Show Us Your #CozyScenario!

Since spring refuses to show up, we’re making the most of the cold by staying cozy. 

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America's Most Wanted

The Ultimate Salad for Beet Lovers

Seamus Mullen’s Tertulia in NYC is about as close as you can get to eating in Spain without actually getting on a plane. While Mullen’s giant, crispy-bottomed paella is the go-to dish, his Ensalada de Remolachas has a cult following as well.

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