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magazine mussel and fennel bisque
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Cooking
Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
Culture
One part service journalism, one part ethnography of culinary cultures, and one part art project, Swallow magazine reads as intimately as a backpacker's diary but thrives on experimental aesthetics.
Diane Chang
best-new-restaurants
Who knew Portland, Oregon's take on classic Russian cooking could be so much damn fun. The more than 60 vodkas don't hurt, either.
Andrew Knowlton and Julia Kramer
Cooking
If you're standing in the frozen foods aisle: RUN!
Alex Delany
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge
techniques
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
Here's how to buy, store, and cook with fennel, in season in October.
Rochelle Bilow
promotions
French press, Chemex, and Aeropress defined
Jordan Michelman
There's one seafood that I've never been able to get behind: mussels.
Jason Kessler
techniques
How to prep the crunchy veg--stem, fronds, and all
Bon Appétit
Culture
When Stumptown’s Duane Sorenson isn’t running the hippest coffee company in America, he’s Portland’s most popular host—throwing a laid-back brunch with family, friends, and, yes, really good brew.
Alison Roman
promotions
We gave you a sneak peek at three photos taken of recipes from Elizabeth David's cookbook, At Elizabeth David's Table. You voted for your favorite, this light, vibrant mussel soup.
Julia Bainbridge
Cooking
Serve with toasted bread and that's that.
Julia Bainbridge
Where to eat
The Fet-Fisk chef recommends cemetery wine strolls and late nights at the Squirrel Cage.
Wilder Davies
Cooking
Mrs. Lilien's Cocktail Swatchbook has got 50
Julia Bainbridge
Culture
Christine Muhlke
Culture
At the beginning of my yoga class the other day, the instructor suggested repeating to yourself, "I will think differently about my problems." That little mantra got me through this week's recipes.
Bridget Moloney
Culture
Texas Monthly just hired a "barbecue editor," opening up a whole new world of food job opportunities
Sam Dean
Cooking
Cheer on the Saints with James Beard Award-winning chef Donald Link's Muffuletta recipe from Cochon Butcher.
Katherine Kims
Cooking
Striped ones (the churros, we mean)
Julia Bainbridge