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For the past 30 years, Food & Wine has been the food-lover's guidebook du jour. Each issue is filled with innovative recipes and colorful features on the latest trends shaping the culinary world. While founded with a focus on American chefs and wines, the magazine has transcended to international cuisine. With a unique and global perspective, Food & Wine takes readers on a gastronomical journey around the world to meet some of the most renowned master chefs and food and wine critics. Each month, seasoned writers and researchers arm you with information and ideas on how to cut down on cost and time without skimping on value. You'll find essential cheat-sheets on topics ranging from "How to Buy a Grill" to "20-Minute Hors d'oeuvres." Whether you're a gourmet guru or simply looking for new ways to spice up the dinner menu, Food & Wine is an essential tool for getting the most out of your kitchen and dining experiences.
This August issue was particularly wonderful. My husband and I have subscribed for over twenty years, and though I've been tempted to write on several occasions, this is the first time I was so moved, I couldn't stop myself. I was grateful for the rich focus on summer vegetables, and for the fresh or raw preparation many of these recipes invite. I was especially pleased with radicchio and beet recipes, summer vegetable "ceviche," and grilled leeks. This is the food your chefs of the world should be exploring, not the years-past focus on micro-chemistry. In a world of "plastique," let's honor the real thing, and celebrate the green (orange, yellow, purple, etc) that comes straight from the earth, and that's actually good for us. We might yet take a step toward a truly better world cuisine. With gratitude, Anne-Marie Oomen