Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Trendspotting

At the new Madcapra sandwich stand in L.A.’s Grand Central Market, chefs Sara Kramer and Sarah Hymanson serve four vegetarian sandwiches each day. Here, Kramer shares their best ideas for veggie sandwich fillings.

READ MORE
Trendspotting

Chefs Pamela Yung and José Ramírez-Ruiz share the inspiration behind their excellent, vegetable-forward tasting menu at Brooklyn's Semilla.

READ MORE
Expert Guide

White bean soup is one of the healthier comfort food dishes out there, even when paired with fried salami or mayonnaise, as some of the chefs do here. 

READ MORE
Expert Guide

White beans are rich and creamy—the perfect base for hearty vegetarian soups. Here, five takes on this satisfying dish. 

READ MORE
F&W Diet

With resolution season in full swing, you may be thinking about eating less meat. But just because something is vegetarian doesn't mean it's healthy. Here are five foods you'd be smart to avoid or eat in moderation.

READ MORE
F&W Bookshelf

An upcoming vegetarian cookbook includes ingenious formulas to help you create your own, customized dishes. Get the 1 recipe that can be used to make thousands of different soups. 

READ MORE
Trend Forecast

“I hope vegetarianism becomes a mass epidemic, in a good way,” says Del Posto pastry chef Brooks Headley.

READ MORE
Technique Week

Here, seven seriously tasty veggie burgers to make now.

READ MORE
The Food & Wine Diet

What happens when you combine the vegetarian ingredient of the ’90s with two of the healthy ingredients of the 21st century?

READ MORE
Make This Now

Recently, New Yorkers waited several hours in line for a one-night-only offering from Del Posto’s pastry chef Brooks Headley. It wasn’t the next Cronut. It wasn’t free ice cream. Headley was selling veggie burgers.

READ MORE

Topics

Sites We Like