The Food & Wine Guide to Making Pizza at Home
Our flavorful, forgiving pizza dough is the key to these great homemade pies. By Hunter Lewis, Mary-Frances Heck, and Paige Grandjean.

Coming to America
After moving to the Midwest in the 1960s, the dinner table became a canvas for creativity for one writer’s family. By Lan Samantha Chang.

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

Badmaash at Home
A home-cooked feast with plenty of flavor with the Mahendro family, the restaurateurs who brought modern Indian fare to Los Angeles. 
By Khushbu Shah

The Soul of a Neighborhood
At Boricua Soul in Durham, North Carolina, owners Toriano and Serena Fredericks are famous for their pernil mac and cheese and big-heartedness. 
By Von Diaz

The New Bavaria
No one does Christmas like the German town of Garmisch-Partenkirchen, where revelers partake in roast goose and warm mugs of glühwein. 
By Melanie Hansche

League of Cookies
Our dream holiday cookie tin is packed with classic and new gems alike from Japan, Argentina, Iran, and beyond.
By Kelsey Youngman

A Tale of Two Holidays
With Hanukkah beginning on the heels of Thanksgiving, bring the traditions of both together in a feast of crispy potatoes, cranberry curd–filled bimuelos, and more. 
By Adeena Sussman

You Don’t Know Squash!
From crispy fritters to soothing soup to a centerpiece stuffed pumpkin, we’ve got the goods on how to make the most of winter squash this season.
By Kelsey Youngman

2021 Best New Chefs
In the midst of an extraordinary year that pushed the hospitality industry to its limit, these 11 chefs are paving the way for an equitable, sustainable, and highly delicious future. 
By Khushbu Shah

A new era of hospitality calls for new rules for dining out.

The best bites of 2021, how to elevate that rental kitchen, and one chef’s mission to integrate formerly incarcerated folks into hospitality.

California Dreamin’
At Camins 2 Dreams, winemakers Mireia Taribó and Tara Gomez marry their Spanish and Chumash cultures in a feast among the vines for family and friends.
By Elaine Chukan Brown

Falling for Faugères
In southern France’s underdog appellation, robust wines, passionate vintners, and delicious culinary traditions await those in the know. 
By Steve Hoffman

Veg Out! - Get ready to steal the show with loud, proud, and totally meatless recipes from our favorite veg-obsessed cooks.

Tofu Bonanza! - Effortlessly shape-shifting from tender curds into crispy, glazed doughnuts, tofu is the flex ingredient to have in your kitchen...

SPICE-ROASTED HALIBUT WITH HERBS AND TAHINI SALAD with citrusy Greek white: 2019 Gai’a Monograph Assyrtiko.

Arugula-Radish Salad

Fruits of Our Labor
Hibiscus snow cones, pork chops in a blueberry-adobo sauce, and grilled spiced watermelon mark the memories of one writer’s Juneteenth. By Nicole A. Taylor

Icy, Creamy, Chewy, Dreamy
From Indonesia to India, a world of layered Asian desserts offers beguiling textures and a burst of cooling sweetness just right for summer. By Khushbu Shah

Sambal Nation
Chiles serve as a common thread across the different styles, regions, and traditions in Indonesian cooking. By Matt Gross

On the Vanilla Trail
In Oaxaca, vanilla beans are precious commodities, but the journey to find them turns out to be the best treasure hunt of all. By Jamila Robinson

Family Style
Forget Riesling. At L.A.’s Night + Market, Kris and Sarah Yenbamroong want to change the way you think about pairing the bold, fiery flavors of Thai food with wine.
By Khushbu Shah

The Long Lunch
Take back the lunch hour (er, make that hours) with a leisurely menu, well-sourced wines, and a salted caramel–nut tart to rule them all.
By Jordan Mackay

Grains of Plenty - The great big world of grains is full of textures, stories, and tastes to fuel repeatworthy recipes from dinner to dessert.

A Delicious Inheritance - Over piping hot bowls of lamb stew, creamy dal topped with melting butter, and vivid chutneys, Parsis honor life’s highs and lows. By Sabrina Medora

When Luck Comes to Dinner
Celebrate the Lunar New Year with Danielle Chang’s mouthwatering menu of dumplings, shochu punch, and much more. By Oset Babür

In Praise of Aunties
Teachers, mentors, confidantes—aunties make the world go round. We salute five remarkable aunties and their comforting recipes. Produced By Khushbu Shah

Bitter & Bold
From harissa-spiced escarole shakshuka to delicate coffee flan, we can’t stop cooking with chicories, the coveted bounty of wintertime farmers markets around the country.
By Kristy Mucci

Adieu Lulu
Bidding farewell to the inimitable Lucie Peyraud, whose legacy lives on in fine-dining kitchens and wine lovers’ cellars around the world.
By Steve Hoffman

Pop, Fizz, Feast
For over a century, Lambrusco has fueled both work and play for the Lini family. At this holiday feast, the bubbles flow as freely as the bowls of tortelli. By Ray Isle

Candy Magic
Water, sugar, and heat are all you need to whip up stunning confectionery masterpieces at home, from rock candy to the richest fudge. By Paige Grandjean

One Big Table - In Oregon’s Willamette Valley, winemaker and farmer duo Brian Marcy and Clare Carver are redefining modern farm-to-table cooking, one mouthwatering dinner party at a time.

Harvest Meals - From Napa Valley all the way to Alsace, vineyard workers relax and celebrate their hard work picking and pressing grapes with hearty regional dishes like braised duck and carnitas tacos.

World’s Best Restaurants 2020
What does traveling to eat look like in 2020? For our global critic and last year’s 30 World’s Best Restaurant winners, hope, nostalgia, and patience are all on the menu. 
By Besha Rodell

School of Land and Sea
For his homecoming, chef Christian F. Puglisi turns the slopes of Mount Etna into an intensely flavorful classroom.
By Christine Muhlke

LamiNation
One classic croissant dough unlocks a world of sweet and savory flaky pastry recipes, from a perfect pain au chocolat to a stunning miso caramel–apple Danish.
By Paige Grandjean

April 2023

March 2023

February 2023

December 2022 - January 2023

November 2022

October 2022

September 2022

August 2022

July 2022

June 2022

May 2022

April 2022

March 2022

February 2022

December 2021 - January 2022

November 2021

FOOD & WINE® is for readers who are passionate about food and drinks and looking to be inspired by creative chefs and winemakers. Now FOOD & WINE offers its delicious recipes, simple wine-buying advice, great entertaining ideas and fun trend-spotting in a spectacular digital format. Each issue includes each and every word and recipe from the print magazine.

Download your favorite titles and read them offline, anytime and anywhere

Gift your loved ones with a Magzter Gift Card instantly and give them the freedom to read their favorite magazines and newspapers from thousands of best-selling titles.

Gift your loved ones with a Magzter Gift Card instantly and give them the freedom to read their favorite magazines from thousands of best-selling titles.

Gift your loved ones with a Magzter Gift Card instantly and give them the freedom to read their favorite magazines from {{magCount}} best-selling international titles.

Name

Please fill out this form if you need any help regarding publishing your content on Magzter

Since we launched, Magzter has been committed to partnering with global organizations to provide the greatest possible newsstand technology & service to our customers. Whether you are looking to offer magazine subscriptions to your customer database or just want to learn more, Magzter is committed to helping your business grow. To find out more, please fill out the questionnaire below:

Food & Wine - March 2022

Get Food & Wine

Magazine Description

In this issue