In this issue

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

Durian Devotees This spiky South Asian fruit sparks a following like no other.

To Follow a Fruit A conversation with Lindsay Gasik, who chases durian season around the globe

2 mins

Shrimply the Best Why seafood lovers are pining for Santa Barbara spot prawns

WHEN CHEF DOMINIQUE CRISP OPENED his first restaurant in Pasadena, California, he did it with the intention of running spot prawns, especially from Santa Barbara, on his menu as much as he possibly could.

4 mins

Alternabubbles for Everyone Haven't had a pét-nat yet? Now's the time.

Have pét-nats become... Normal? This is a question I have been pondering recently.

4 mins

Cans for a Crowd How to stock your cooler to please even the pickiest partygoer

\"NOTHING WILL RUIN A WELL-PLANNED GOOD TIME like a cooler full of crappy things to drink,\" says Derek Correia, president of Reserve Bar and the recently launched GetStocked, a site specifically for canned and bottled drinks.

4 mins

The New New England A wave of ambitious eateries is cresting on Massachusetts' North Shore.

DUCKING INTO NIGHTSHADE NOODLE BAR from an industrial street on a chilly Sunday in Lynn, Massachusetts, I was unexpectedly greeted by a verdant oasis.

3 mins

OH, SING TO ME OF OK

THE WORLD IS BLESSED WITH A BOUNTY OF POETRY ABOUT OKRA, and this does not surprise me in the slightest.

10+ mins

6 Ways to Sundae

Once a standby at five-and-dime soda fountains alongside egg creams and brown cows, ice cream sundaes have started stealing the spotlight on dessert menus at many of our favorite restaurants across the nation.

10+ mins

COOKING HIS WAY HOME

AT KANN IN PORTLAND, OREGON, GREGORY GOURDET OFFERS A DEEPLY PERSONAL INTERPRETATION OF HAITIAN CUISINE.

10+ mins

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Food & Wine Magazine Description:

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.
*Helpful cooking tips: Food & Wine Magazine is packed with helpful cooking tips and techniques, so you can learn how to cook like a pro.
*Inspiring travel stories: Food & Wine Magazine takes you on culinary journeys around the world, with stories about the best restaurants, chefs, and food destinations.
*Wine reviews: Food & Wine Magazine features reviews of the latest wines, so you can find the perfect wine to pair with your meal.
*Seasonal content: Food & Wine Magazine celebrates the seasons with recipes, features, and stories that are perfect for each time of year.

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