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Mouthing Off

By the Editors of Food & Wine Magazine

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Anatomy of a Dish

Alex Stupak's Pickled Tongue and Fried-Mayo Tacos

Alex Stupak's Pickled Tongue and Fried-Mayo Tacos

Chef Alex Stupak's amazing tongue tacos are inspired by an iconic pickeld tongue dish at New York's WD-50.

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Restaurant Intel

The New Hot Dining Chair

The Minimalist New Hot Chair in Restaurants

The hottest dining chairs are rectilinear. Here, the wooden chairs that are showing up the country's top restaurants.

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Restaurant Intel

5 Local Favorite Spots in Salt Lake City

5 Local Favorite Spots in Salt Lake City

Modern Family star Ty Burrell and chef Viet Pham share their top five places to go in Salt Lake City including Burrell's Bar-X and the tapas-focused restaurant Finca.

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Restaurant Intel

Modern Family Dad and a Star Chef Team Up on a Brat Bar

Ty Burrell and Viet Pham's Brat and Beer Bar

Salt Lake City: beer and cocktail capital? Ty Burrell of Modern Family is determined to make it one—with Brat Reubens by chef Viet Pham.

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Chef Intel

Curtis Stone Cooks for Love

Curtis Stone Cooks for Love

What's driving TV chef Curtis Stone to open a restaurant? The answer lies in the recipes he cooks for his father to honor the memory of Granny Maude.

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Restaurant Intel

Fast Track: Kris Yenbamroong

Chef Kris Yenbamroong

At L.A.'s Night + Market, this young chef's bold Thai food got everyone's attention. He goes even further at Song.

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Trendspotting

Matt Orlando's Confited Chicken Skins

Confit Chicken Skin

In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.

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Trendspotting

Best New Biscuit Spots

Biscuit Takeover: Pine State Biscuits in Portland, OR

Kate Krader shares the best new biscuit places opening around the country. Read more >

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Restaurant Intel

Best New Biscuits in Chicago

Dill Seed Biscuits

I haven’t yet braved the lines at Manhattan’s new 24/7 Empire Biscuit (whose tagline is ‘Breakfast, Lunch, Dinner, Drunk’). But that doesn’t mean that I don’t love biscuits, especially when they’re super flaky and rich and made by someone who is not afraid to throw some good fried chicken on top of one. Which is why I’m already psyched for the upcoming Buttered Biscuit opening in January in Chicago’s awesomely kitschy Ohio House Motel. Heisler Hospitality is designing the place; their dream is a ‘farm-to-table waffle house.’ Meanwhile, the menu will feature any number of bacon, sausage, eggs and gravy-on-biscuit combos, plus that fried chicken biscuit sandwich I’m thinking about. On the more experimental side, there is a breakfast salad in the works with bacon, eggs, hot sauce dressing and biscuit croutons, as well as sweet biscuits like sweet potato and marshmallow. The house condiment: sweet-and-spicy Louisiana honey.

Related: Best Biscuits in the U.S.
How to Make Biscuits
Recipes for Breads and Biscuits

Restaurant Intel

Rôtisserie Georgette’s Owner on Priceless Tips from Daniel Boulud and Eerily Beautiful Portuguese Tiles

As a born-and-reared New Yorker, Georgette Farkas knew immediately where she wanted to open her first restaurant: Manhattan’s Upper East Side. Rôtisserie Georgette, slated to open mid-November, boasts a menu full of roast meats, luscious sides and classic French desserts. Farkas, who spent years cooking professionally before she became Daniel Boulud’s public relations and marketing director in 1995, oversaw the entire design and construction of the restaurant. For her first solo venture, she brought back antique finds from France, scoured estate sales and unearthed hand-painted azulejo tiles from her parents’ travels. Read on for Farkas’s inspiration, design process and what she learned from Boulud. Read more >

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.