In this issue:

Global Tastemakers: Our second annual travel awards celebrate the best food experiences and destinations in the world, including a stellar Thai restaurant in Los Angeles, a Roman market you’ll want to get lost in, endless hospitality in Tokyo, and so much more. Produced by Sean Flynn, Melanie Hansche, and Stacey Leasca.

From Brazil, with Love: Dallas chef Junior Borges honors his Afro-Brazilian roots through recipes like savory picanha steak with piri piri, a vibrant moqueca, and strawberry caipirinhas. By Kayla Stewart.

The Giving Tree: Coconut connects the world’s island cuisines, enriching sauces, stews, curries, and grilled dishes that are perfect for springtime cooking. By Von Diaz.

and more...

5 Foolproof, Fail-Safe Thanksgiving Recipes - Our smart, streamlined recipes are the key to a stress-free Turkey Day—and they also offer lessons that will make you a better cook all year long. From the creamiest make-ahead mashed potatoes to a tender, no-shrink piecrust, we’ve got you covered. By Ann Taylor Pittman

Ode to the Onion - The humble onion takes center stage in crunchy, crispy onion rings; delicate red onion and smoked trout sandwiches; and creamy onion soup. Plus, learn how to add a beefy, savory, French-onion flair to any recipe. By Cheryl Slocum

2024 Best New Chefs - Meet the most thrilling culinary talent in America right now: 13
chefs who are leading the charge at the most exciting restaurants in the country, where the hospitality is boundless and the cooking is innovative, boundarybreaking, comforting, and, most of all, jaw-droppingly delicious.

Crunchy tostadas topped with grilled carrots, satisfying mushroom tartlets, icy highball cocktails, crisp zucchini fritters with tangy garlic-yogurt sauce, and so much more...

Cooking with Grapes
From balsamic vinegar to wine to raisins, grapes are the ingredient behind beloved pantry staples, but the whole fruit is worthy of inclusion, too. Learn how to bring juicy, tart, peak-season grapes to the table in six recipes, from a simple Grape Mostarda and Prosciutto Panini to a dinner party–worthy Pollo al Lambrusco. By Lucy Simon

Take Back Sunday
For 2021 F&W Best New Chef Fermín Núñez, the only cure for the Sunday scaries are Dominguitos (“little Sunday”) parties. The wine-fueled community gatherings center around bold dishes like a chicken, chorizo, and seafood paella—with plenty of stackable sides to go around. By Khushbu Shah

THE BEST OF SUMMER

On the Beach
At her award-winning restaurant, Aragosta, chef Devin Finigan hosts a dreamy end-of-summer lobster bake on the rocky beach of Deer Isle, Maine. 
Plus, seven recipes to bring the flavors of Finigan’s restaurant to your summer table, including grilled corn salad and crunchy fenne-land-mussel-topped toasts.
By Peter Kaminsky

Summer of the Steakhouse Salad
Move over, filet mignon; steakhouse salads are ready for their moment in the sun. Bring the secret superstars of the steakhouse home with an oomphy Caesar, a surf-and-turf-style Cobb, an iconic tomato and onion salad, and a wedge salad topped with blue cheese and candied bacon.
By Kat Kinsman

Masa Revolución
Chefs and farmers are revitalizing and protecting one of the world’s most ancient ingredients: masa. Bring the flavors, textures, colors, and history of nixtamalized corn into your kitchen through recipes like crispy masa-battered fish tacos and sweet and nutty mangoblackberry masa cobbler.
By Khushbu Shah

A Great American Restaurant
Since New York’s Gramercy Tavern first opened its doors in 1994, it has ushered in a level of excellence that changed the state of dining and hospitality in America. And at year 30, it’s as vital as ever.
By Kat Kinsman

The Summer Playbook
Here are 25 of our favorite ways to celebrate the grilled and chilled joys of summer cooking, from 30-minute  seared salmon with pistachio pesto to hot honey  Halloumi sliders, from coffee tahini shakes to chef-inspired hot dogs, and from creamy Japanese potato salad to quenching cherry-lime ice pops. Produced by the editors of Food & Wine.

OBSESSIONS
A chef-approved American cheese improves the beloved classic, plus an ode to roadside soft-serve stands and an inside look at chef Tiffany Derry’s family Mother’s and Father’s Day celebrations.

The Food & Wine Guide to Tea
Our ultimate handbook to everything you need to know about tea: how to buy the best, brew a better cup, and even bring tea to the dinner table in six delicious recipes.
By Oset Babür-Winter

The Joys of Ginger
Buy and use ginger with gusto! The hearty rhizome’s sweet, spicy, and floral flavors are on full display in chilled soba noodles, sticky chicken wings, no-churn lychee sorbet, and more.
By Andrea Nguyen

Captains of Crunch
Whether you call it Milanese, katsu, cutlets, fried steak, or schnitzel, breaded and pan-fried proteins are one of life’s ultimate— and crispiest—pleasures.
By Melanie Hansche

Amrikan Pie
Loaded with bold toppings like cheesy masala corn and paneer marinated with tangy achar, Indian pizza is cross-cultural cooking at its very best.
By Khushbu Shah

Baklava Memories, Baghdad Roots
The story of the Iraqi Jews is preserved and shared through rosewater-scented baklava, savory potato-lamb patties, and tebit, an aromatic stuffed chicken baked over rice.
By Lucy Simon

Going Dutch
Oxtail noodle soup, michelada braised clams, and lemongrass chicken are just a few of the reasons the Dutch oven is our go-to vessel for stewing, braising, roasting, and more.
By Andee Gosnell

It’s Always Sunny at Flamingo Estate
Every elegant detail in an opulent brunch at Flamingo Estate in Los Angeles, from delicate buckwheat crêpes to a yuzu and lemon cake, is a lesson in the art of hospitality.
By Khushbu Shah

The Other Burgundy
This region in France has the priciest wines in the world and is also home to some of the most passionate, groundbreaking winemakers, who are reimagining everything a bottle of Burgundy can be.
By Ray Isle

I Dream of Dungeness
For one San Francisco native, Dungeness crab is the center of her family’s holiday celebrations, in recipes like garlicky noodles with crab, steamed crab with lemon and butter, and elegant crab salad.
By Andee Gosnell

Apples to Apples
A new generation of orchardists bringing back heirloom varieties prove that now is the time to bake, fritter, and fall in love again with America’s number one fruit.
By Betsy Andrews

Marigolds Over Manhattan
For Padma Lakshmi, the Hindu festival of Diwali calls for heaps of color, lots of friends and loved ones, plenty of dancing, and truly extraordinary food.
By Khushbu Shah

2023 Best New Chefs
Meet the 11 chefs at the helm of America’s most exciting restaurants, bakeries, and patisseries where the food is purpose-driven, delicious, and filled with joy.
By Khushbu Shah

STAFF-FAVORITE PAIRING
GINATAANG GULAY (FILIPINO VEGETABLE STEW)
with fruity, lowtannin red: 2021
Laura Lardy Gourde à Gamay Beaujolais- Villages

Evan Eats Sicily
Los Angeles’ king of pasta, Evan Funke takes a culinary pilgrimage to Sicily for a food-fueled journey featuring softball-sized arancini, creamy granitas, buttery brioche, and supple handmade pastas.
By Khushbu Shah

Raising the Bar
Wine bars around the world are lavishing attention on what’s on the plate, not just in the glass. The result? Exceptional, pairing-friendly dishes that make wine bars the most exciting places for a meal.
By Lucy Simon

Oh, Sing to Me of Okra
A love letter to the historical complexities and culinary brilliance of okra, whether sautéed to a crisp, poached in dashi, or pickled, battered, fried, and served over succotash. 
By Kat Kinsman

Cooking His Way Home
At his restaurant, Kann, in Portland, Oregon, chef Gregory Gourdet shares deeply personal Haitian dishes that are rooted in history and honed by years of experience. 
By Korsha Wilson

The Essential Magic of Jacques Pépin
Icon, legend, and F&W regular Jacques Pépin reflects on his career and two-decade-plus tenure with the Food & Wine Classic in Aspen.
By Kat Kinsman

The Cradle of Barbecue
In Trinidad and Tobago, Puerto Rico, Jamaica, Haiti, and beyond, the Caribbean is home to a deep-rooted barbecue culture that chefs are celebrating in innovative dishes like smoked lamb chops and profoundly seasoned jerk turkey legs, just in time for summer.
By Kayla Stewart

Welcome to the Asada
For this restaurateur, summer means preparing and enjoying Carne Asada Clásica, the marinated and grilled steak that warrants a celebration.
By Bricia Lopez and Javier Cabral

Hungarian Rhapsody
A cookbook author bonds with her Hungarian husband’s family through peak stone-fruit season and transforms plums, peaches, and apricots into vibrant dishes.
By Sarah Copeland

The Next Great Food Cities
Here are the seven cities around the world that are wowing us with all they offer to eat and drink. 
Produced by Melanie Hansche

That’s a Wrap
Banana leaves—one of the world’s oldest cooking vessels—are the key to tender barbacoa, superfragrant banana bread, and perfectly cooked fish.
By Andee McKenzie

Risotto Renaissance
From Piedmont to Puglia, talented Italian chefs are painting rice in a new light, putting fresh regional and personal spins on classic risotto through sweet and savory recipes—and sharing their expert tips for making better risotto at home.
By Laura Lazzaroni

Balancing Act
California winemakers pair globally inspired flavors with homegrown wines. Get to know how well pollo con chile goes with Cabernet, cherry-studded tahchin with a Bordeaux blend, and a jasmine-infused tikka masala with Sangiovese.
By Ray Isle

Reconsider the Omelet
Our favorite omelets defy eggs-pectations, whether scented with rosewater, topped with fried oysters, or stuffed with berries.
By Paige Grandjean

The Power of Pepper
Think pepper is ho-hum? These recipes, from black pepper beef to pink peppercorn cheesecake, will change your mind.
By Margaret Eby

The Wow of Cacao
Explore the versatility of chocolate through six sweet and savory recipes, from cocoa-spiced steaks to the most indulgent hot chocolate.
By Andrea Nguyen

The Best Knives to Buy Now
The F&W Test Lab tested the most popular blades on the market to recommend the top-performing chef’s, paring, and serrated knives for your kitchen. 
By Nina Friend

Cocktail Cookies
Moscow Mule Gingersnaps, Hot Buttered Rum Biscotti, Negroni Cookies, and more. Produced by Paige Grandjean.

F&W Holiday Classics
A look back at four recipes from our archives that stand the test of time. By Kat Kinsman, David McCann, and Nina Friend.

The Real McCoy
New and old Napa wines meet international flavors at the holiday table of Master Sommelier, CEO, and TV host Carlton McCoy.
By Ray Isle

This Is My Thanksgiving
Five families share comforting recipes that blend flavors and traditions and center their roots and their communities.
By Andrea Nguyen

2022 Best New Chefs
Meet the most exciting emerging culinary talent in the U.S. today—11 chefs whose food is highly personal, unapologetic, and extremely fun. 
By Khushbu Shah

The best bites of 2022, our Restaurant of the Year, and more terrific dining trends we could not get enough of..

Unlocking the Mysteries of Piedmont
Soulful wines, an embarrassment of truffles, and a lusty cuisine make this region of Italy the most alluring of them all. 
By Ray Isle

The March to Deliciousness
Led by chef Felipe Riccio and Master Sommelier June Rodil, the team at March restaurant in Houston comes together for a weekend of cooking and community. 
By Melanie Hansche

The Bocce Battles of Napa Valley
For decades, winemakers in the Napa area have come together to play bocce. These days, games come with a side of deviled eggs, caprese salad, classic fried chicken, and great wine.
By Ray Isle

Rosemary Is for Remembrance
The dishes that make a summer on Martha’s Vineyard, like smoked bluefish spread and roast leg of lamb, shared by a culinary legend who has made the island her second home since 1956. 
By Jessica B. Harris

2022 F&W Game Changers
Meet this year’s most innovative people and companies in food, drink, and hospitality. 
Produced by Nina Friend

Pinoy Pride
Filipino chefs are embracing their heritage and coming together to bring the gorgeous, gutsy flavors of the Philippines to tables all over America.
By Khushbu Shah

The Gourdfather
Make the most of yellow squash, zucchini, and melons with bold, brilliant recipes from a cucurbit connoisseur. 
By Vishwesh Bhatt.

Super Scoops
Learn to make ice cream like a pro at home with fresh, vibrant flavors and smart tips from Fany Gerson.
Produced by Nina Friend and Kelsey Youngman

Sour Power!
Tangy tamarind adds dimension to all kinds of dishes, from punching up pad thai to balancing a rich, sweet caramel in millionaire’s shortbread.
By Lara Lee

My America
One chef celebrates the nation’s melting pot, one brimming with vibrant stews and bold, bordercrossing curries. By Kwame Onwuachi with Joshua David Stein

Cooking with Wine
Learn how to uncork wine’s versatility in your kitchen, with tips for steaming, roasting, braising, making sauces, and even baking—hello, Aperol spritz cake! 
By Nina Friend, Andrea Slonecker, and Kelsey Youngman.

Th e Slice Is Right
At & Sons, a ham and wine bar in Brooklyn, restaurateur, sommelier, and winemaker André Mack gives American charcuterie and wines a place of honor at the table.
By Oset Babür-Winter

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Food & Wine is a monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".

Here are some of the things you can expect from Food & Wine Magazine:

*Delicious recipes: Food & Wine Magazine features recipes from some of the world's best chefs, as well as new and innovative recipes from up-and-coming chefs.
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*Wine reviews: Food & Wine Magazine features reviews of the latest wines, so you can find the perfect wine to pair with your meal.
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Food & Wine Magazine - May 2024

Food & Wine Magazine - May 2024

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