Food & Wine toasts the global epicurean experience. Every issue brings you mouthwatering recipes packed with fresh, seasonal ingredients that’ll wow everyone. Discover the latest mustvisit foodie destinations and Chef tested tips and techniques for faster and more flavorful meals. Plus, get food & wine pairings from the pros and cocktail recipes that will add spirit to any gathering.
This issue marks the print debut of Senior Drinks Editor Prairie Rose, whose feature "Cook Like a Bartender, Bartend Like a Cook" (p. 90) will make you think more deeply about the versatility of your pantry ingredients, whether you're mixing a cocktail or conjuring weeknight dinner. Behind the scenes, editorial director and former barkeep Dylan Garret keeps us organized and the bar stocked full of good ideas and good cheer.
They share dozens of recommendations for what to pour, pop, and mix in this spring Drinks Issue, while also using the liquid in your glass as a lens for looking more intently at the world. Take the rugged beauty of the California coast, where the slow friction of two tectonic plates along the San Andreas Fault has created craggy cliffs and canyons. Recently, Ray took a road trip to learn from extraordinary grape growers and winemakers how that fault-driven geology dictates the character of the place and the flavors of their wines (see "Wine Along the Fault Line," p. 78).
In this issue, you'll also find our first-ever Guide to Nonalcoholic Drinks (p. 51). No, we're not changing the name of this magazine to Food & Water, but almost everyone I know is recalibrating their relationship to alcohol in some fashion, often by incorporating more NA options into their routine. Curious about what to buy? Start there.
