In this issue

The Summer Playbook
Here are 25 of our favorite ways to celebrate the grilled and chilled joys of summer cooking, from 30-minute seared salmon with pistachio pesto to hot honey Halloumi sliders, from coffee tahini shakes to chef-inspired hot dogs, and from creamy Japanese potato salad to quenching cherry-lime ice pops. Produced by the editors of Food & Wine.

OBSESSIONS
A chef-approved American cheese improves the beloved classic, plus an ode to roadside soft-serve stands and an inside look at chef Tiffany Derry’s family Mother’s and Father’s Day celebrations.

Beef Sukiyaki Pasta

In the hands of cookbook author Hiroko Shimbo, the flavors of beef sukiyaki become an easy weeknight meal.

4 mins

THE SUMMER PLAYBOOK

25 juicy, cheesy, smushed, shaken, hot-diggity, grill-ready, easy-breezy recipes for the season

2 mins

Newer Nordic

A cohort of Copenhagen chefs are looking to their Asian roots to reimagine the city's restaurant scene.

5 mins

33 Stupendous Sauvignon Blancs

Our favorite best-in-class bottles for summer sipping

2 mins

One-Cup Wonder

Your yogurt container is the key to this simple French cake.

2 mins

A Sweet Finish

Fruit-based condiments instantly elevate your summer grilling standbys.

3 mins

How to Burger Better

Upgrade your summer with the best burgers ever.

5 mins

All in the Family

How chef Tiffany Derry and her family celebrate Mother's Day and Father's Day with a Texas-size feast

6 mins

Put Some Glamp in Your Camp

Expertly selected items to make your next campout more luxurious

1 min

Peak American

New School American cheese is all nostalgia and no nonsense.

2 mins

Appalachian Amaro

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

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.

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.

10+ mins

GROWING A LEGACY

HOW TWO WANDERING WINEMAKING SISTERS FINALLY FOUND THEIR VINEYARD

10+ mins

Even Eats SICILY

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

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.

6 mins

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

CHILLED REDS FOR COOL DAYS

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.

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.

3 mins

The Rainbow Road

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

1 min

The Cooks' Books

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

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.

2 mins

A Better Bar Cart

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

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.

4 mins

COOKING HIS WAY HOME

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

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.

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.

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.

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.

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

2 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.
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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.
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