This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. Ever start a recipe, only to realize you’re missing a key ingredient? Don’t worry—it happens to all of us! Whether…
Ohio-based creator Jackie Mitchell (@jackiemitchellll) has amassed more than 200,000 followers on TikTok by sharing her practical meal planning strategies and budget-friendly grocery shopping tips. And who couldn’t use more of either of those? Her content resonates with followers looking…
Step 1 Whisk 1 garlic clove, finely grated, ¼ cup fresh lemon juice, 1 tsp. Dijon mustard, ½ cup extra-virgin olive oil, 3 Tbsp. buttermilk powder, ½ tsp. sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl; season with…
Broths and stocks are the base of all the best soups, stews, and sauces. The better the stock, the better your final dish, so the Food & Wine Test Kitchen set out to make the best one. Using a blend…
Move aside, Aperol. The Hugo spritz—a nimble union of prosecco, elderflower liqueur, fresh mint, and lime juice—is poised to take over your summer aperitivo. Perfect for enjoying poolside, alfresco, or simply helping you cool off, the effervescent low-ABV cocktail encapsulates…
Whether at brunch, aperitivo hour, or on social media, spritzes are everywhere right now. The Aperol Spritz and the Hugo Spritz may be the most recent pop culture darlings, but the Campari Spritz, a combination of prosecco, sparkling water, and…
Step 1 Preheat oven to 425°. Pat 2 thick-cut boneless rib-eye steaks (about 1 lb. each) dry with paper towels; season all over with kosher salt. Let sit while you make the dressing. Step 2 Combine 1 garlic clove, finely…
Food & Wine is your go-to destination for all things food, from recipe inspiration for your next fabulous dinner party menu to unfussy field guides for mastering the perfect sheet layer cake or pulling off a classic, crowd-pleasing roast chicken.…
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. There are lots of ways to use…
A version of this post originally appeared on May 28, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the second…