Mouthing Off

By the Editors of Food & Wine Magazine

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The Edible Table

Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays.

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The Edible Table

Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays.

READ MORE
The Edible Table

Send your hubby to the supermarket and ask him to bring one good Camembert, one fresh baguette and a nice bottle of red. Then give him the recipe below and let him execute. It’s so good you will need nothing else.

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The Edible Table

Every Easter, for as long as I can remember, my mom would forgo the pastel colors and food chemistry and make these colorful, naturally dyed Easter eggs.

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The Edible Table

A dish that truly honors the essence of delicate spring vegetables is chawanmushi, the equally delicate Japanese egg custard.

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The Edible Table

This Mardi Gras season try putting your muffuletta under the press and turning it into panini. Not only it is a great way to adapt the original into something new, it makes it easier to eat.

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The Edible Table

Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays.

READ MORE
The Edible Table

Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays created on Kraft paper.

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