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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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F&W Book Club

Ingenious Infusion Tricks and Other Portuguese Cooking Secrets

George Mendes's book My Portugal, out today.

At an intimate dinner at Aldea last night Best New Chef 2011 George Mendes served a five course meal to celebrate today's publication of his first cookbook, My Portugal.

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Expert Guide

6 Ways to Use Delicata Squash

Delicata Squash with Quinoa Salad

Delicata squash, an heirloom variety that’s become super popular over the past decade, has a lot of perks: Not only is it easy to chop but the thin skin is edible and the vegetable is small enough to serve one person.

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The Food & Wine Diet

A Grilling Recipe for Early Fall

Grilled Salmon

Super-healthy wild salmon and broccoli come together in a delicious grilled dish.

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Expert Guide

10 Ways to Use Mustard Greens

Sautéed Spring Greens with Bacon and Mustard Seeds

People say collard greens are the next kale, but why not mustard greens?

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make this now

3 Exquisite Roasted Dips

Roasting tomatoes, squash and tomatillos before puréeing them brings deep flavor to these 3 excellent dips.

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Make This Now

11 Best-Ever Apple Recipes for Brunch

Apple Snickerdoodle Muffins

From decadent apple pancakes to savory ham and cheese sandwiches, here are 11 amazing ways to use apples for brunch.

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Make This Now

7 Ways to Use Eco-Friendly Farmed Salmon

Here, seven fantastic ways to use eco-friendly farmed salmon.

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Expert Guide

10 Ways to Make Ratatouille

Ratatouille

Besides being a classic way to use lots of late-summer vegetables, ratatouille inspires plenty of variations. Here are 10 ways to make and use this French vegetable stew.

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Make This Now

7 Ways to Use Honey for Rosh Hashanah

Honey Cake

Dipping apples in honey isn’t the only way to infuse the new year with sweetness. Here, seven delicious dishes to make for Rosh Hashanah that incorporate honey.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.