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17 Recipes to Make This Summer, Picked by Food & Wine Editors
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F&W Game Changers: Next-Level Noods
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Editor s Note: Why a Recipe Is More Than a Recipe Food & Wine Editors © Provided by Food & Wine Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
In the January issue of
Food & Wine, we published a story and recipe for Mole Verde from Norma Listman and Saqib Keval, the chefs and owners of Masala y Maíz in Mexico City. And we made a mistake. When we photographed the recipe in our studio, our team approved the use of hot sauce and limes as garnishes for visual contrast additions that are neither traditional nor suggested by the chefs. The recipe, which Listman had already culturally translated for American cooks, is of historic and cultural significance to Central Mexico and is derived from her family s traditions. We ve corrected the recipe and image online to reflect the accurate presentation that they intended. We apologize for including the garnishes. We also thank Listman and Keval for bringing it to our attention, an
This Pasta Is an Artichoke-Dip Lover s Dream Come True Ann Taylor Pittman © Provided by Food & Wine Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
I was late to the party when it came to discovering spinach-artichoke dip. I had it for the first time in high school and immediately fell for it hard. It combined so many things I loved: creamy cheese, garlicky goodness, wilted greens, and nutty-tasting artichokes.It became my go-to contribution for potluck college gatherings, when I d hope and pray for leftovers to use as an omelet filling or pasta sauce the next day. But I quickly realized how much other people love this dip, too, as it was almost always completely devoured well before the keg started floating.