Food & Wine Magazine - March 2024Add to Favorites

Food & Wine Magazine - March 2024Add to Favorites

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In this issue

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

Appalachian Amaro

At Eda Rhyne, Chris Bower and Rett Murphy are making amaro that pays tribute to Appalachian folk medicine.

Appalachian Amaro

2 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.

6 Ways to Sundae

10+ mins

Raising the Bar

WINE BARS AROUND THE WORLD ARE SERIOUSLY UPPING THEIR FOOD GAME. THE RESULT? DELICIOUS, SATISFYING DISHES THAT PAIR PERFECTLY WITH YOUR FAVORITE GLASS OF WINE.

Raising the Bar

10+ mins

GROWING A LEGACY

HOW TWO WANDERING WINEMAKING SISTERS FINALLY FOUND THEIR VINEYARD

GROWING A LEGACY

10+ mins

Even Eats SICILY

A research trip to the island with chef Evan Funke is a deep dive into Sicilian foodways.

Even Eats SICILY

10+ mins

Wine in the Wild Washington's Lake Chelan has long drawn visitors with its beauty, but now there's another reason to visit: its wine.

WHY ARE THERE LEGENDARY BOOKS ABOUT RIVERS but not lakes? I'll take the latter every time.

Wine in the Wild Washington's Lake Chelan has long drawn visitors with its beauty, but now there's another reason to visit: its wine.

6 mins

42 Best Red Wines for Fall A harvest bounty of bottles to fit every autumnal need

CHILLED REDS FOR COOL DAYS

42 Best Red Wines for Fall A harvest bounty of bottles to fit every autumnal need

7 mins

Open Sesame Halvah is the secret to these craveable cookies from 2022 F&W Best New Chef Warda Bouguettaya.

I LOVE CHOCOLATE AND SESAME SEEDS TOGETHER. One of the first cookies I made growing up in Algeria was a batch of old-fashioned no-bake cookies with toasted sesame, which I rolled into balls and dipped in chocolate.

Open Sesame Halvah is the secret to these craveable cookies from 2022 F&W Best New Chef Warda Bouguettaya.

2 mins

Grissini Grandeur Barbuto's Heather Miller shares the secret to slender, crisp breadsticks.

VETERAN PASTRY CHEF Heather Miller has been making grissini at Barbuto, New York's West Village institution, for as long as she can remember.

Grissini Grandeur Barbuto's Heather Miller shares the secret to slender, crisp breadsticks.

3 mins

The Rainbow Road

Colorful Swiss chard is one of the most reliable (and beautiful) vegetables to grow at home.

The Rainbow Road

1 min

The Cooks' Books

Professional cookbook writers share the new fall cookbooks they're most looking forward to.

The Cooks' Books

1 min

Epoisses Meets Its Match What to pair with a cheese that's considered the ultimate wine killer

ONE OF THE CHEESES I LOVE BEST is a real stinker to pair wine with.

Epoisses Meets Its Match What to pair with a cheese that's considered the ultimate wine killer

2 mins

A Better Bar Cart

How to make your bar cart the star of your next get-together

A Better Bar Cart

1 min

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.

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

4 mins

COOKING HIS WAY HOME

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

COOKING HIS WAY HOME

10+ 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.

OH, SING TO ME OF OK

10+ 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.

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

3 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.

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

4 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.

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

4 mins

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

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

2 mins

THE BARBECUE OF CRADLE

CELEBRATING THE ROOTS AND EVOLUTION OF CARIBBEAN BARBECUE

THE BARBECUE OF CRADLE

10+ mins

GAME CHANGERS

Meet the 15 people and companies changing the way we eat and drink for the better.

GAME CHANGERS

10+ mins

An Oral History of the Food & Wine Classic in Aspen 1983-2023

Editors, organizers, celebrity chefs, and other insiders reflect on the history and evolution of the most influential and best food festival in America.

An Oral History of the Food & Wine Classic in Aspen 1983-2023

10+ mins

THE ESSENTIAL MAGIC OF JACQUES PEPIN

Jacques Pépin, one of the food world's living legends, reflects on a career that spans nearly eight decades.

THE ESSENTIAL MAGIC OF JACQUES PEPIN

10+ mins

Making Waves

A new generation of Indian restaurants and bars is reinvigorating London’s dining scene.

Making Waves

7 mins

The Agave Advocate

David Suro-Piñera wants more U.S. consumers to know the wide world of agave-based spirits.

The Agave Advocate

5 mins

Wine Beyond Borders

Get to know emerging global winemakers with Go There Wines.

Wine Beyond Borders

2 mins

Smoke and Ice

Cold smoking is the key to next-level summer spreads.

Smoke and Ice

7 mins

How to Celebrate Your Birthday in a Restaurant

What to bring, what to pay, and when to go home

How to Celebrate Your Birthday in a Restaurant

2 mins

Elevate Your Cakes

Our favorite cake stands for taking your desserts to the next level

Elevate Your Cakes

1 min

Read all stories from Food & Wine

Food & Wine Magazine Description:

PublisherDotdash Meredith

CategoryFood & Beverage

LanguageEnglish

Frequency11 Issues/Year

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.

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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