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

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...

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

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

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.

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

May 2024

April 2024

March 2024

February 2024

December 2023 - January 2024

November 2023

October 2023

September 2023

August 2023

July 2023

June 2023

May 2023

April 2023

March 2023

February 2023

December 2022 - January 2023

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.
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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.
*Seasonal content: Food & Wine Magazine celebrates the seasons with recipes, features, and stories that are perfect for each time of year.

If you're a food lover, then Food & Wine Magazine is a must-have. Subscribe today and start exploring the world of food!

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Food & Wine Magazine - March 2024

Food & Wine Magazine - March 2024

In this issue

Food & Wine Magazine Description: