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Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

This Savory Onion Crumble Is Your Thanksgiving Secret Weapon

At Finch & Fork in Santa Barbara, chef James Siao has come up with a savory herb streusel that adds instant crunch and flavor to any dish.

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Andrew Zimmern's Kitchen Adventures

Irish Country Bread

Irish Country Bread

Andrew Zimmern discovered this "mind-blowing" bread recipe on a recent trip to Ireland.

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most wanted

Nancy Silverton's Best Fall Salad

When Nancy Silverton looks at a menu, her eyes instantly go to the salad section. She especially loves a Cobb-style salad, which also happens to be one of the most popular antipasti at her Los Angeles restaurant Osteria Mozza. 

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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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make this now

Why You Should Roast White Chocolate

Slow-roasting white chocolate gives it a silky, rich and luscious caramel flavor. It’s even more delicious with a sprinkling of sea salt on top.

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Make This Now

Parker House Rolls Worth Fighting Over

Tender, buttery and sweet, with a sprinkling of crunchy salt on top, chef Alex Guarnaschelli’s rolls are delicious enough to start a bread-basket riot.

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greenmarket math

4 Stellar Potato Sides

F&W's Kay Chun uses spuds in four clever recipes including potato-apple pancakes and crispy buffalo potatoes.

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New Slideshow

10 New Ways to Roast

Rib Eye and Radishes

Chefs have astounding tricks that maximize the flavor of almost any ingredient that’s suitable for roasting.

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Technique Week

7 Best-Ever BLTs to Cure a Hangover

BLT Hot Dogs

Here, seven amazing takes on the BLT.

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America's Most Wanted

The Secret to Zahav's Incredible Hummus

At Zahav in Philadelphia, the most obvious order is also one of the best ways to kick off the meal.

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