Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs Feed

"We love to be inspired by different countries," says Top Chef alum Greogory Gourdet about his Portland restaurant Departures.

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DIY

Here, Seattle chef and restaurateur Ethan Stowell of Staple & Fancy shares his ultimate DIY spinach salad guide, featuring an easy vinaigrette and four inspiring variations.

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Make This Now

Provence’s famous salad Niçoise is traditionally made with boiled potatoes, crisp green beans, anchovies, black olives, hard-cooked eggs and really good canned or jarred tuna. But this classic summer salad is open to suggestions. Here, six ways to reinvent the fantastic French salad.

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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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