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Mouthing Off

By the Editors of Food & Wine Magazine

Make This Now

5 Chef Upgrades for Your Kale Salad

Lemony Barley Salad with Kale Pesto

Love it or hate it, the kale salad has moved from trendy-dish-of-the-moment to here-to-stay perennial. Here are five ways chefs make kale salads even better.

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Better Chicken Through Science


A roast chicken with crispy, golden skin is a glorious thing. But cooks face a dilemma: how to crisp the skin perfectly without overcooking the flesh beneath it?

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A New Villain to Fear for the Gluten-Phobic

Chocolate Macarons

A scary new processed-food supervillain, "vital wheat gluten," plus more to love and fear from the week's best Internet reads.

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best thanksgiving tips

3 Easy Thanksgiving Hors d'Oeuvres to Make (Plus 3 to Buy)

Charred Eggplant Dip

From smoky eggplant dip to store-bought pistachio dukkah, F&W editor in chief Dana Cowin shares six fantastic Thanksgiving hors d'oeuvres.

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Expert Guide

8 Things to Do with Leftover Braised Short Ribs


Braised short ribs make for amazing leftovers.

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Make This Now

7 Side Dishes to Serve with Short Ribs

 Escarole and Roasted Broccoli Salad with Anchovy Dressing

Whether you’re looking for a superfast vegetable dish or something unexpected, we’ve got you covered. These seven dishes all go beautifully with short ribs.

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Cider Week

5 Ways to Cook with Hard Cider

Sarasola Basque Cider

Celebrate Cider Week with these five fun uses for hard cider.

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Make This Now

11 Ways to Turn Regular Party Foods into Extra-Spooky Halloween Dishes

Black Widow Goat Cheese Log

From green-guts pasta to grave-digger’s salad, here are 11 ways to make regular food and drinks appear especially spooky for Halloween.

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most wanted

Alex Guarnaschelli's Flawless Tomato Soup

Two-Tomato Soup with Fennel

Alex Guarnaschelli, of New York City’s Butter, makes a fantastic winter soup loosely based on a Guy Savoy bouillabaisse, with a mix of tomatoes, fennel and Pernod.

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Chef Intel

Why Grant Achatz Loves His Slow Cooker

Vegetable Farro Stew with Figs and Pine Nuts

Grant Achatz professes his devotion to the 1970s’ favorite cooking gadget and shares three fantastic stews.

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