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Mouthing Off

By the Editors of Food & Wine Magazine

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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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At-Home Sommelier

The Ultimate Wine Party Snack

Here's an easy, wine-friendly snack strategy for parties.

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At-Home Sommelier

4 Wine-Pairing Rules for Your Roasts

Roasting deepens the flavors in all kinds of food, helping them pair especially well with wines that also have depth. Here, some pointers for great matches.

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Expert Guide

8 Wine and Fish Pairings that Will Go Down Swimmingly

This week, we’ve revealed this easiest way to score and season fish, the top 6 fish cooking tips from chefs and the 10 best quick sauces for fish. Now, it’s time for the finishing touch: the wine. Here, eight great fish and wine pairings.

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The Usual

The Best Wine for Steak Is Not What You Think

Chef Wolfgang Puck, whose steak house mini empire Cut has spread to five cities, bucks the traditional pairing of big, bold red wines with buttery, meaty steaks. 

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F&W Drinks

Drinking Wine, Eating Cheese and Other Very Hard Things F&W Editors Do at Work

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Food & Wine Diet

Whole Fish and Pickly Things with Gavi di Gavi

Whole Fish and Pickly Things with Gavi di Gavi

Whole fish might seem daunting, but it's cheap, healthier and very hard to overcook. Here, a brilliantly easy and healthy recipe for snapper or striped bass.

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At-Home Sommelier

Why Sparkling Rosé Pairs with Everything

Chef Ignacio Mattos, left, and wine director Thomas Carter of New York City's Estela.

Estela's Thomas Carter shares fantastic sparkling rosé pairings that show why this style of wine is incredibly versatile and food-friendly. Read more >

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Wine Wednesday

Wine with Chicken Breasts

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© Lucy Schaeffer

Fruit-based sauces like the apricot-onion pan sauce in this recipe pair well with a ripe Chardonnay from a warm region. / © Lucy Schaeffer

Admittedly, pairing wine with chicken breasts is kind of a pump fake topic, since as anyone with a nose or a tongue (or both) knows, chicken breasts on their own are about as intensely flavorful as water, or air. But it’s a fine way to illustrate one of the basic wine pairing rules, which is “Sometimes it isn’t the meat, it’s the sauce.” Since we have about nine billion chicken breast recipes on our site at Food & Wine, I’ve hijacked some favorites as examples. »

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