Mouthing Off

By the Editors of Food & Wine Magazine

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Trendspotting

Great for concentrating flavor in fruits and vegetables, dehydrators have never been more popular with chefs. Here, a look at how this trend is playing out on plates around the country.

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Best Cookbooks of All-Time

Vegetables in the French Style was such a mind-changer for me,” says chef Daniel Holzman.

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Expert Guide

Chef Rich Landau shares his best tips for grilling vegetables. 

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Blogger Spotlight

At Cookie and Kate, Kate Taylor shares her inspired vegetarian recipes.

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Expert Guide

F&W's Kay Chun reveals four fantastic ways to use cucumbers, from refreshing gazpacho to super-simple fried rice.

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Expert Guide

One of the great swingers of the vegetable world, carrots work well in dishes both sweet and savory.

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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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Salad of the Month

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil.

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The Food & Wine Diet

Crisp like water chestnuts, Jerusalem artichokes (a.k.a. sunchokes) are delicious raw.

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The Food & Wine Diet

Cauliflower steaks, cut from the center of a whole head of the vegetable, have gone from vegetarian novelty to staple but—let’s hope—not yet to cliché.

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