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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs Get Schmaltzy

The chicken sandwich at Bin 555 made with schmaltz.

The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.

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Editor Picks

Dana Cowin on the Best Times Square Restaurants

Times Square Restaurants: BXL Café

Here, F&W editors' guide to the best Times Square restaurants, perfect for visitors to New York City.

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Talent Scout

Chef Sawako Okochi Brings Matzo Ramen to BK at Shalom Japan, Thanks Patron Saint Anita Lo

Chef Sawako Okochi

Dirt Candy owner, writer and culinary feminist Amanda Cohen spotlights talented chefs you need to know.

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Diary of a Line Cook

A Winter Hunger for Brussels Sprouts Has Its Bounds

Diary of a Line Cook

The first few nights I was really excited. It was a great dish, a winter favorite. Tight little green gems, layers furled into themselves, tiny perfect vegetables.

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Chef Intel

5 Inventive New Shrimp Dishes

Shape-Shifting Shrimp

Chefs are pickling, powdering and pulverizing shrimp to make these inventive shrimp dishes.

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Chefs Make Change

12 Nights of Giving at Meadowood

Christopher Kostow

F&W 2009 BNC Christopher Kostow kicked off his epic Twelve Days of Christmas dinners at Napa's Meadowood on Friday. Read more >

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Trendspotting

Shaved Herb Snow and Other Icy Cold Garnishes

Herb snow at Niche: Flash-frozen tarragon, chives and chervil.

Chefs are experimenting with icy garnishes made from tomatoes, herbs and orangle blossom water for a burst of flavor along with a chilly, mouth-awakening sensation. Read more >

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Diary of a Line Cook

Never Step Out of the Rhythm and Into Your Head

What's More Distracting: Steak or Ego?

New Yorker Alfia Muzio, a former lawyer, currently works as a line cook at Marlow & Sons in Brooklyn.

I was overconfident. Maybe even showing off a little. There was a new guy in the kitchen, and perhaps I was a little anxious to prove that I knew something about sauté. My sous-chef had left me in her spot: expediting, plating, buffering between the front of house and the cooks. She had faith in me; I wanted to do it right! I was sure I could! So when the order for the big steak came in, I puffed out my chest a little, no sweat! I could lead the line through one big, very expensive steak! It was a slow night; I’d give that steak my full attention. If I needed back up, my sous-chef was downstairs, within earshot... Read more >

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Expert Travel Guide

Where to Eat in Dublin Right Now

Dublin Restaurants: The Fumbally

Writer Lauren Collins spent a weekend inside Dublin's booming DIY restaurant world. Here are nine must-visit spots. Read more >

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Expert Travel Guide

Dublin's New Indie Food Scene

Dublin's O'Connell Bridge

The bright side of Ireland's economic malaise? Dublin's food and drink scene is more fun than it's been in years. Writer Lauren Collins spends a weekend inside the city's booming DIY restaurant world. Read more >

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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.