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Food & Wine - March 2025

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En este número

Rise & Shine - Milkshakes, home fries, and cherry pies—the American diner is home to timeless classics that feed the soul. Read the 100-year-old story
of the diner, learn to whip up a perfect Greek omelet and breakfast potatoes (and more!) at home, and see what’s on the horizon for the diners of tomorrow.
By Amelia Schwartz

Ireland’s New Wave - Chefs in Ireland are finding a fresh appreciation for the Emerald Isle’s ocean bounty. From where to eat the best fish-and-chips to
how to make a cozy, mashed potato–topped Irish fish pie, this cross-country exploration dives into the local-catch movement that’s transforming Irish cuisine.
By Taras Grescoe

Pressed to Impress

Olio Piro uses modern milling tech to create a remarkably stable, healthy, and delicious extra-virgin olive oil.

2 mins

The Joy of Roy Choi

The 2010 F&W Best New Chef continues to redefine what it means to be a culinary professional.

3 mins

Uncommon Scents

The scented candles that restaurateurs reach for to impress their guests

1 mins

Teriyaki Salmon

Lacquered with a sweet soy sauce glaze, succulent salmon fillets are broiled atop a bed of tender green beans for a simple weeknight sheet-pan dinner. The high heat of the broiler allows the teriyaki sauce to thicken and caramelize, forming a glossy sheen as the fish cooks. While homemade teriyaki sauce is quick to make, we've also included an option for how to substitute our favorite store-bought sauce if you prefer (see Note).

1 mins

Korean Soup for the Soul

Warming, flavorful Korean jjigae are comfort food at its finest.

5 mins

On the Flip Side

The classic upside- down French pastry, tarte Tatin, gets taken for a savory spin in these two eye-catching dishes.

4 mins

A Tale of Two Islands

Discover Ibiza's tranquil side, with beautiful beaches and a diverse culinary landscape beyond its bustling nightlife.

7 mins

Cherry Pie

The lattice crust on this tart cherry pie isn't just for looks-it also functions as a venting system that allows steam to escape and fruit juices to reduce and thicken.

2 mins

Home Fries

Crisp and golden on the outside and tender on the inside, these home fries are the perfect breakfast potato.

1 mins

GOING GREEN

ADOPT THESE WEEKNIGHT WAYS WITH LEAFY GREENS, FROM COLLARDS TO KALE AND EVERYTHING IN BETWEEN.

10+ mins

Smoked Salmon Deviled Eggs

Celebrity chef Michael Mina brings his signature luxe flair to a classic dinner-party appetizer.

3 mins

Lea todas las historias de Food & Wine

Food & Wine Description:

Editor: People-Inc

Categoría: Food-&-Beverage

Idioma: English

Frecuencia: 11 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!