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Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food

Creamy Cheese Grits

Our favorite chefs are wizards at transforming leftovers into dishes that are sometimes even better than their original incarnations. New Orleans chef Michael Gulotta of MoPho shares his favorite easy from-leftovers comfort food dish.

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super bowl guide

How to Make Ad Hoc's Incredible Fried Chicken Tenders for Your Super Bowl Party

If you can't make it to Thomas Keller’s casual restaurant, you should at least make this game day-friendly, chicken finger version of one of Ad Hoc’s signature dishes.

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Where to Go Next

Ski-Phobic Writer Tim Hayward's Alps Adventure

A meal at the luxury hotel L’Apogée

A ski-phobic writer is enchanted by the menu, wines and scent of luxury at Europe’s ultimate ski lodge.

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Expert Guide

9 Chef-Favorite Ingredients That Cost Almost Nothing

Here, chefs reveal the inexpensive, everyday ingredients that they love.

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Restaurant Intel

Why You Shouldn't Be Terrified of This Never-Ending Stew

Like many Twitter users we love, Stu primarily tweets about what he eats. He eats a lot: everything from kabocha squash to beef trimmings to lobster shells. He loves lobster shells. That's because Stu isn't a person. He's a stew. 

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