Mouthing Off

By the Editors of Food & Wine Magazine

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Chefsteps

Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid.

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Make This Now

Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost­ instant take on gravlax to show off the amazing local salmon. Here, a step-by-step guide to how he quick-cures salmon.

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The Food & Wine Diet

Super-healthy wild salmon and broccoli come together in a delicious grilled dish.

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Make This Now

Here, seven fantastic ways to use eco-friendly farmed salmon.

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The Food & Wine Diet

Save this one for a cool summer evening and serve it with chilled red Burgundy.

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Chef Recipe Made Easy

We’re not the only ones with smart salmon solutions.

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Expert Guide

Salmon is, of course, delicious simply cooked, especially when it’s fresh and wild-caught, but it also works well with bold spices and deep earthy flavors. Here are 11 things to do with this incredibly versatile fish.

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Make This Now

A side of cured salmon is super impressive looking, yet it is one of the simplest dishes to prepare. It practically does the work itself, and the homemade version is a lot more affordable than a similar pre-cured piece.

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Grace in the Kitchen
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