Mouthing Off

By the Editors of Food & Wine Magazine

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Editor Picks

Passover begins this Friday—have you stocked up on matzo yet? Whether you celebrate the holiday or simply like to snack on this pleasantly crispy, large-format cracker, you can upgrade your matzo experience by thinking outside the Manischewitz box. Make your own at home using these simple step-by-step instructions, or try one of these delicious artisanal versions.

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Tasting Room

California winemaker Jeff Morgan makes great kosher wines and is the author of a new cookbook, The Covenant Kitchen: Food and Wine for the New Jewish Table.

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Andrew Zimmern's Kitchen Adventures

I love Greek food and this old-fashioned, tangy dip is definitely for garlic lovers.

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What Chefs are Eating

Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking.


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Andrew Zimmern's Kitchen Adventures

I created this lamb dish just to have something to eat with chef Duskie Estes's sublime pickled cherries that I now try to make every spring.

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Make This Now

Take Passover to another level with these 8 fantastic recipes.

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Drink This Now

Drinking the saccharine, syrupy Manischewitz as an adult can be fun in an ironic, nostalgic way, but like most things in life, this Passover tradition is improved with liquor.

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Make This Now

Whether or not you're serving the traditional Jewish gefilte fish, here are 5 great fish recipes for this year's Seder.

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Make This Now

Matzo is a staple in Jewish households during Passover. Here, 5 delicious ways to enjoy the unleavened bread.

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Restaurants

Local ingredients, international inspirations and house-made everything are the hallmarks of the new ultra-creative Jewish cuisine. Here are three places to find it.

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