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Mouthing Off

By the Editors of Food & Wine Magazine

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Best Thanksgiving Tips

Instead of Soup, Serve Hors d'Oeuvres

Sausage-and-Apple Stuffing Bites

Soup is not the greatest party food for a crowd—it spills on the way from the kitchen, and it gets cold while you wait for everyone to be served. Hors d'oeuvres, on the other hand, offer immediate gratification. Read more >

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The Food & Wine Diet

Live-to-100 Salad with Pinot Gris

Warm Sweet Potato-and-Barley Salad with Miso-Lime Dressing

This luscious vegan salad includes plenty of sweet potatoes, tofu and miso—star ingredients in Okinawa, Japan’s southernmost prefecture where an extraordinary number of people live to be well past 100. Thankfully, a small amount of alcohol plays a roll in the Okinawa diet, so you can feel good about eating this dish with a glass of wine. Oregon Pinot Gris is especially delicious with the sweet potatoes and savory miso dressing. Read more >

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Kitchen Hacks

What to Make in Your Coffee Maker (Other Than Coffee)

Poached Scrambled Eggs with Goat Cheese Sauce

It's the night before Thanksgiving. You've got stock simmering and potatoes boiling, soup is coming along and someone is sautéing vegetables for stuffing. You desperately want to whip up a single serving of ginger-and-soy poached salmon with couscous and steamed vegetables, but every burner on the stove is in use. Enter the coffee maker, says NPR, which has published a potentially handy (if you're ever going to find yourself with a burning desire to cook small amounts of food when a stove is unavailable) guide to poaching, steaming and perhaps even griddling (this one sounds dubious) with the appliance. In all seriousness, though, this does seem like a plausible way produce a healthy, cheap dinner for one in a hotel room, or if the gas goes out. Here, several F&W recipes that may be suitable for coffee maker adaptation. They will require adjustments, and we won't venture to guess what precisely they might be, but the flavor combinations will all hold up. Attempt this maneuver at your own risk—and please tell us how it goes.

Poached Scrambled Eggs with Goat Cheese Sauce
Steamed Green Beans with Parmesan Butter
Cherries Poached in Red Wine with Mascarpone Cream

Related: How to Make Stock
Best Stuffing Recipes
Chefpocalypse

Digital Award Winner

Whip + Click's Sweet Potato Hand Pie for Thanksgiving

Sweet Potato Hand Pie

2013 F&W Digital Food Awards winner Evi Abeler photographs striking, minimalist images of seasonal dishes made by her Whip + Click blogging partner, pastry chef Albane Sharrard.

Here is Whip+Click's take on a traditional Thanksgiving dessert: a sweet potato pie you can eat by hand! This also means less dishes, which we love! Read more >

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F&W Book Club

Matt Bites Into a BNC All-Star's Bold Kale Salad

Nancy Silverton's Kale Salad

F&W recently unveiled the Best New Chefs All-Star Cookbook, which features 100 recipes from super-talented winners of the annual BNC award over the last 25 years including Nancy Silverton (1999) and Roy Choi (2010). To celebrate, some of our favorite photographer/blogger/stylist online experts cooked recipes from the book and showed us the results. Here, Digital Food Awards winner Matt Armendariz of Matt Bites found an outlet for his anchovy obsession: Silverton’s Kale Salad with Ricotta Salata, Pine Nuts and Anchovies. “I’ve given kale a slight ribbing lately,” writes Matt. “But this time around I was earnest, eager and ready. Why? Because of those fantastic alici, the vinegary pickly white anchovies that rock my world a few times over. Slightly milder and fresher in flavor than the salt-packed variety, they always lend a sweet, tangy taste to dishes and salads. And this is a full-flavored salad that boldly satisfies." Read Matt's full post >>

Post your photos of Food & Wine recipes on Instagram using #FWCooks.

Related: Matt's Recipe Photos
5 Crazy Ways to Use Kale
F&W's Digital Food Awards

Expert Guide

6 Ways to Make Stuffing

6 Ways to Make Stuffing: Smoky Chorizo Stuffing

The one thing all delicious Thanksgiving stuffings or dressings have in common is, actually, nothing. They can be made with any kind of bread or no bread at all. They can be studded with everything from sausage to pecans to oysters to fennel. They can be baked in a casserole dish or oven-safe skillet or muffin tins or not baked at all. Here are six of the best ways to make this essential Thanksgiving side dish. Read more >

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Expert Tips

5 Healthy Breakfast Upgrades

Healthy Breakfast with Herbs

The talent behind F&W’s Photo Tour of Berlin, Marta Greber creates and photographs beautiful recipes for her Tumblr, What Should I Eat for Breakfast Today? Here, she shares some of her favorite twists on healthy breakfasts.

The secret to making a tasty, healthy breakfast lies in the ingredients and a will to try new things (like whole-grain porridge that tastes like apple pie). Besides giving you necessary energy, breakfast should be a pleasure, as it can set you in the right mood for the next 12 hours. Here, my five favorite breakfast tweaks. Read more >

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Best Thanksgiving Tips

Serve Something Fresh and Tangy for Dessert

Lemon Curd Parfaits

Not everyone has the fortitude to handle a rich dessert after a big holiday meal. Pastry chef Sarah Jordan of Chicago's Boka prefers to go the fresh and tangy route. Her three recipes are light, refreshing and very pretty too. Read more >

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Best Thanksgiving Tips

6 Ways to Change Up the Bird

Soy-Ginger-Lacquered Cornish Hens

For some people, a whole roast turkey can be the low point of the meal—bland, hard to cook perfectly—but there are satisfying alternatives, like roast Cornish hens or pimentón-spiced turkey breast. Read more >

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The Food & Wine Diet

Crispy Flounder and Sautéed Mushrooms with Cabernet Franc

Crispy Flounder and Sautéed Mushrooms with Cabernet Franc

These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read More »

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