Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

After a weekend filled with juicy burgers and glasses of rosé, you might be looking for something on the lighter side.

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Make This Now

We love salads at Food & Wine. Great, crisp produce tossed with a simple vinaigrette is all we want sometimes. But other times we want to eat a salad with something more. Something like cheese—tons of it. 

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Make This Now

Winter salads can be drab. That’s where jewel-like pomegranate seeds come in.

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Make This Now

You probably thought that sweet and juicy tomato salads were out of the question until summer, but thanks to an awesome hack, your tomato salad dreams can come true in the dead of winter.

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Video Spotlight

In this week’s video from Panna, the brilliant Nancy Silverton reveals her secret for the best-ever kale salad.

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Chefsteps

Modernist ingredients aside, this is pretty much the ultimate farm-to-table starter—the sort of dish you see served on mismatched, grandmotherly china, a mason jar of local rosé on hand to wash it down.

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Expert Guide

Like many chlorophyll-rich vegetables, kale is a wine killer, so it’s a brave, brave person who wants to pair kale salad with anything but fresh-pressed juice or coconut water.

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America's Most Wanted

At Tiffani Faison’s Boston BBQ spot, Sweet Cheeks, meat takes center stage. So it’s somewhat surprising that one of the most enduringly popular dishes on the menu is completely vegetarian. 

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Make This Now

Here, seven fantastic salads that are elevated by incredible homemade croutons.

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pro tip

For superlative crunch, do what the pros do: Chill vegetables in an ice bath.

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