Mouthing Off

By the Editors of Food & Wine Magazine

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A collaboration between Mimi Cheng's and by CHLOE has created a limited-edition vegan dumpling even carnivores will love.

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Restaurant Intel

Vegan pizza is nothing revolutionary. But good vegan pizza? That’s an innovation.

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Vegan

Learn how to make an easy vegan coconut whipped cream and a versatile cashew cream by chef Tal Ronnen of L.A.’s buzzy, vegan restaurant Crossroads. Both recipes are from Ronnen's new cookbook, Crossroads.

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Make This Now

Game day spreads don’t have to include meat and dairy to be delicious.

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Vegan

Alain Coumont, founder of Le Pain Quotidien, loves showcasing vegetables in his cooking. Here are his vegan pantry essentials.

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Best Food Year

Get in on the ground floor of the nut cheese revolution. 

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Make This Now

A good Easter meal doesn't need eggs—or meat, or dairy—to be delicious and appropriately springy. Here, seven excellent vegan Easter dishes.

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America's Best Gluten-Free Bakeries

Erin McKenna’s culinary experience amounted to little more than a waitressing gig at Lupa when she decided to open her gluten-free vegan bakery in 2005.

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America's Most Wanted

At Charleston’s Butcher & Bee, chef Michael Shemtov has brought barbecue to vegans with his pulled-squash sandwich.

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Follow of the Week

Photographer and vegan food stylist Kate Lewis posts Instagram photos of her adopted dog Cooper, New York City scenes and Ohio landscapes. But her food shots are enviable. Read more >

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