Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Whether grilled or stuffed on a buttery roll, lobster is classic for summer. But there's another amazing way to use this delicious crustacean. Here, seven amazing pastas to make with fresh summer lobster.

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Editor Picks

We all know about San Marzanos. The prized plum tomatoes are held in the highest regard by chefs around the world. But they’re not the only obsession-worthy Italian tomato on the market. It’s time to get to know the Piennolo.

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Make This Now

Here are seven great ways to serve spring produce—from asparagus to dandelion stems—with pasta.

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Expert Guide

Here, nine tips from superstar chef Marc Vetri that could help take your pasta from serviceable to spectacular.

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Make This Now

It may be March, but there is still snow on the ground in 49 out of 50 states. If you can't escape to Florida (the only snowless state), here are nine warming, cheesy pastas to comfort you while you wait for spring.

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Chefs Feed

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

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Andrew Zimmern's Kitchen Adventures

After spending a week in Rome last December, star chef Andrew Zimmern got reattached to classic Roman dishes. Here, his tips for perfect pasta.

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Expert Guide

Find your ideal pasta shape.

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Eat This Now

Pasta prices are rising. Here are five delicious rice dishes that will satisfy your pasta cravings.

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America's Most Wanted

At Maialino in New York City, chef Nick Anderer is known for his house-made pastas. And for Anderer, the best of the best is the spaghettini alle vongole—long, fine strands of pasta with clams. 

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