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Mouthing Off

By the Editors of Food & Wine Magazine

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Big Ideas

What You Need to Know about Vegetable Cross-Breeding

What You Need to Know about Vegetable Cross-Breeding

Scientists are using ancient methods to create delicious new vegetable crossbreeds—and chefs are taking notice.

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Best Cookbooks of All Time

This Book Will Make You See Vegetables in a Whole New Way

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

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Cheap Wine Challenge

4 Wines to Pair with Roasted Vegetables

Roasted Vegetables

When vegetables are roasted, they lose their plant-like flavors, becoming sweet and almost decadent. Here are four wines to pair, depending on which veggies you roast.

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Expert Guide

7 Vegetables You Should Definitely Grill This Summer

Chef Rich Landau shares his best tips for grilling vegetables. 

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Blogger Spotlight

Kate Taylor on Her Healthiest—and Most Indulgent—Recipes

Blogger Kate Taylor

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

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Expert Guide

4 Super-Easy Dishes to Make with Cucumbers

Green Market Math: Cucumbers

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

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Spring Produce Primer

Everything You Need to Know About Fiddlehead Ferns

If you think ferns are only good for decorating office lobbies, you’re wrong. They are also the source of one of the most whimsical vegetables around: fiddleheads.

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What Chefs are Eating

11 Beautiful Spring Dishes to Inspire Your Next Trip to the Farmers' Market

Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking.

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Expert Guide

11 Ways to Use Carrots

11 Ways to Use Carrots

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

Mini Egg Custards for Spring

A dish that truly honors the essence of delicate spring vegetables is chawanmushi, the equally delicate Japanese egg custard.

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