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Mouthing Off

By the Editors of Food & Wine Magazine

Make This Now

Homemade Sauerkraut is the Best Fermented Gift

Homemade Sauerkraut

In this time of year filled with cookie exchanges and ubiquitous fruitcakes, why not rebel and give something that’s both tasty and healthy?

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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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