Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Is your chicken curry sweet? Creamy? Fiery? The answers to these questions will help you choose a wine. Here are a few directions to try.

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Expert Guide

Quiche is best with higher-acid reds or full-bodied but bright whites that will cut through all of that richness.

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Expert Guide

Italian reds are absolutely the way to go with pasta Bolognese. Here are three different types of wines to try.

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Expert Guide

As with most basic dishes, the seasonings essentially dictate the pairing. Here are five approaches.

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Expert Guide

Tips on what wine to pair with beef chili.

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Expert Guide

Mushroom risotto will make most wines taste delicious, but some will be amazing.

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Expert Guide

Here are five ways to perfectly pair wine and meatballs.

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The Usual

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

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 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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