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Mouthing Off

By the Editors of Food & Wine Magazine

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The Food & Wine Diet

Turn Your Avocado Toast into Dinner

Avocado Toast with Brussels Sprouts, Pecorino and Sunflower Seeds

The secret? Top it with a hefty salad.

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At-Home Sommelier

The Ultimate Wine Party Snack

Here's an easy, wine-friendly snack strategy for parties.

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At-Home Sommelier

4 Wine-Pairing Rules for Your Roasts

Roasting deepens the flavors in all kinds of food, helping them pair especially well with wines that also have depth. Here, some pointers for great matches.

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Cheap Wine Challenge

3 Bottles From France’s Best Value Region

Rosé Wine

One Boston sommelier shares her passion for the wines of southwest France.

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The Food & Wine Diet

A Must-Try Sauce for a Much-Maligned Fish

Too many people claim they don’t love omega-3-rich bluefish, but they just might after trying it with this four-ingredient sauce.

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Expert Guide

8 Wine and Fish Pairings that Will Go Down Swimmingly

This week, we’ve revealed this easiest way to score and season fish, the top 6 fish cooking tips from chefs and the 10 best quick sauces for fish. Now, it’s time for the finishing touch: the wine. Here, eight great fish and wine pairings.

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The Food & Wine Diet

Squid Salad + Sicilian White = A Mini Vacation?

Squid Salad with Olives, Wheat Berries and Broccolini

The combination of squid, olives, Broccolini and celery in this salad is not only incredibly healthy but also insanely delicious.

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The Food & Wine Diet

Early Summer Fish Stew with Sancerre

As cliché as it sounds, this light and lovely recipe was born out of the CSA box.

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The Usual

The Best Wine for Steak Is Not What You Think

Chef Wolfgang Puck, whose steak house mini empire Cut has spread to five cities, bucks the traditional pairing of big, bold red wines with buttery, meaty steaks. 

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The Food & Wine Diet

Your New Favorite Way to Cook Chicken Fingers (Plus Wine!)

Chicken tenders are too often left in their bland state—fried and served to kids—but this salad recipe shows how flavorful and juicy they can be

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