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Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

Quince is the Key to Delicious Winter Cocktails

Akasha Richmond's favorite winter cocktail is made with tart quince. 

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The Usual

Jacques Pépin’s Reverse Manhattan Is a Brilliant Low-Alcohol Drink

Jacques Pépin's favorite holiday cocktail is the perfect low-alcohol drink. 

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The Usual

A Hungarian Wine You’ll Crave All the Time

Aldo Sohm introduced chef Frank Castronovo of the Frankies restaurants to his vino soul mate: the 2008 Szent Tamás Furmint, a Tokaji.

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The Usual

The Secret to Marital Bliss: Snobby Wine and Cheap Beer

Chef Gabe Thompson of New York City’s L’Apicio, Dell’anima, L’Artusi and Anfora used to like fancy beers but then he met his wife.

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The Usual

Crave-Worthy French Cider for Fall

After a long day of slinging uni and oysters at Brooklyn’s Maison Premiere, chef Lisa Giffen rewards herself with a glass of Cyril Zangs cider. 

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The Usual

The Perfect Mocktail for Gin Lovers

Seven years ago, chef Tony Messina of Boston’s Uni started to get migraines. That, unfortunately, meant no more post-shift cocktails. Now, Messina opts for a refreshing mocktail infused with juniper berries, which mimic the flavor of gin.

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The Usual

Portland is Brewing Amazing French-Style Farmhouse Ales

Chef Aaron Barnett of St. Jack is all about local Portland, Oregon, breweries like Breakside. 

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The Usual

If a Rye Beer and an IPA Had a Delicious Baby

Chef Kelly Liken, whose eponymous restaurant is one of the best in Colorado, exclusively drinks beer from her state.

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The Usual

Fernet and Coke is the New Rum and Coke

After traveling to Buenos Aires to research dishes for his new Washington, DC restaurant, Rural Society, chef Jose Garces found a few new favorite post-shift cocktails including the Fernet Branca con Coca (Fernet Branca and Coke). 

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The Usual

Two St. Louis Beers to Drink Today

Chef Kevin Nashan of St. Louis’s Sidney Street Café is a huge supporter of the local brewery scene. “We have a ton of microbreweries that do some dynamite, kickass stuff,” he says. 

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