Whether or not homeward bound travelers next week have the liberty of staying in a hotel, these expert bars can provide some respite from the holiday crush. From New York's NoMad to Bradstreet Craftshouse at the Graves 601 Hotel in Minneapolis, here are the country's best hotel bars. New Slideshow: Best Hotel Bars
A few months ago when I was in London, I fell in love with a bar. Duck & Waffle is set on the 40th floor of an office building; the city views are astonishing. Even better from my point of view: The place is open 24/7. I wasn’t the only one to appreciate this opportunity to eat and drink at all hours of the day and night—star chefs Danny Bowien and Heston Blumenthal have logged time there too. Read more >
In the Dolomite mountains of the Italian Alps, foodies from around the world come to ski and skiers from around the world come to eat. Visitors can hire Agustina Lagos Mármol to arrange a custom tour, which may include these fabulous places. Read more >
Writer Lauren Collins spent a weekend inside Dublin's booming DIY restaurant world. Here are nine must-visit spots. Read more >
The bright side of Ireland's economic malaise? Dublin's food and drink scene is more fun than it's been in years. Writer Lauren Collins spends a weekend inside the city's booming DIY restaurant world. Read more >
In the Italian Alps, foodies from all around the world come to ski and skiers from around the world come to eat. Here, our favorite spots to eat, ski and eat. Read more >
For F&W Pie Week, we present the best apple pies in the country, from totally traditional versions with flaky crusts and cinnamon-spiced apples to deep-fried variations and others made luxuriously rich with caramel. The creator of this beauty at Slightly North of Broad in Charleston references Taoism and balance in everything he does. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream and has an eggy pâte sucrée crust offset with a topping of crunchy, toasty walnut strudel. New Slideshow: America's Best Apple Pies
F&W's new Seasonal Muse series highlights a different ingredient obsession each month. For October, we chose squash and chefs around the country posted their best new squash dishes on Instagram using the hashtag #FWmuse.
Browse the Seasonal Muse: Squash slideshow to see all their incredible takes on the colorful gourd.
Chicago's Stephanie Izard (@stephandthegoat) shared a vibrant shot of squash with mushrooms (left). Philly's @pizzeriavetri, from Best New Chef 1999 Marc Vetri, showed us a fantastic pizza topped with oven-roasted butternut squash, ricotta and crispy sage. Chris Cosentino (@offalchris) is stuffing kabocha squash with oxtail in a new dish for two at Incanto in San Francisco. Matt Jennings (@matthewjennings) at Farmstead Inc in Providence created an heirloom squash salad with crispy ham. At @taldebrooklyn, "Samosas are back!!!" and chef Dale Talde is doing a filling of butternut squash. At Lincoln in New York, @jonathanbenno is turning out some tasty tortelloni di zucca with local cheese pumpkin. Marcus Samuelsson (@marcuscooks) previewed some roasted butternut squash. Downtown, @uncleboons's #thaifall includes kabocha squash noodles. And Tom Colicchio's New York restaurants—Colicchio & Sons (@colicchio_sons) in Manhattan and Topping Rose House (@toppingrose) in Bridgehampton—are both celebrating squash.
For dessert, head to Buddakan (@starrrestaurant) for kabocha squash doughnuts with Chinese five spice. Even @chobani's Soho Café has pumpkin fever. Their pie-inspired seasonal parfait combines plain yogurt with housemade pumpkin custard, toasted pecans, crushed gingersnaps, dried cranberries and spiced maple syrup.
You can take part in Seasonal Muse, too. This November, we're focusing on apples. So post all your best apple dishes and apple inspiration on Instagram with the hashtag #FWmuse and our handle @foodandwinemag.
To research his forthcoming cookbook, My Portugal: Recipes and Stories (Stewart, Tabori & Chang, fall 2014), F&W Best New Chef 2011 George Mendes of New York's Aldea went on an enviable food tour of his family's native country. Here, he and co-author Genevieve Ko share their top ten plates to try in Portugal, from gooseneck barnacles and egg custard tarts in Lisbon to nontraditional razor clams with lemongrass and curry at Restaurante Vila Joya in Albufeira. Chef Dream Trips: Portugal.
Photographer Neal Santos is the perfect guide for F&W's Philadelphia Photo Tour. A founder of the project Farm 51, which grows produce and raises chickens in urban West Philly, Santos fills his popular Instagram feed (@nealsantos) with scenes from life as a local food obsessive. When he’s not taking mobile pics, he loves using his dad’s Canon A-1 film camera: “It’s a sensory experience: the smell of my childhood house in Jersey City, the sound of the shutter, the feel of the spring and the mechanisms. There’s absolutely nothing like it.” Click through his photo set and then check out his top Philadelphia picks for where to pop cannoli, drink old-fashioneds and stay in a boutique hotel, below.
Best Philadelphia restaurant. Too many to choose, but the folks over at Vernick Food & Drink have the tastiest uni dish. Barbuzzo’s salted caramel budino is the perfect blend of sweet and salty. Paesano’s panelle sandwich is my go-to lunch. The list goes on.
Favorite Philadelphia bakery. Termini Brothers for any of the cannoli. The Metropolitan Bakery is a close second for its bread.
Top Philadelphia bar. Vernick Food & Drink for an old-fashioned.
Philadelphia boutique hotel. Hotel Palomar.
Best affordable activity for a visitor. Try a walking tour of the Italian Market, kayak the Schuylkill River for one-of-a-kind views of the city, or hit up as many Philadelphia murals as possible.
Favorite shop. DiBruno Brothers in the Italian Market for some of the best cheeses sourced locally and beyond. The cheesemongers are extremely knowledgeable and friendly, and don’t be afraid to ask for samples.
Ultimate Philadelphia souvenir. A basket of whoopie pies, a few bottles of spirits from Art in the Age, and a mixed six-pack of locally brewed beers. Try the whoopie pies from Flying Monkey or any Amish baker in the Reading Terminal Market. I like Art in the Age’s Sage and Root spirits. And make your own six-pack at the Foodery.
Tips for shooting (especially food). Always try to tell a story, especially when it comes to food. Don’t be afraid to introduce human elements: the hands of the chef who prepared it, the face of the farmer who grew it. Put dishes on chairs, on floors, shoot through windows and capture reflections.