Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

The legendary chef shares some of his top Pinot Noir picks. 

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The Usual

Chef Tommy Habetz of Bunk Sandwiches in Portland, OR is a man who isn’t ashamed to drink pink. 

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The Usual

When it comes to bubbles, Best New Chef 2014 Walker Stern of Brooklyn’s Battersby eschews pricey Champagne for Gruet, a much more affordable line of méthode champenoise sparkling wines made in New Mexico. 

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The Usual

Cookbook author Maria Helm Sinskey’s favorite holiday cocktail is a mix of freshly squeezed pomegranate juice, rye, burnt orange zest and a little simple syrup.

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The Usual

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

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The Usual

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

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The Usual

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

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

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

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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