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Food & Wine  Upgrade your everyday. Tag your food & drink photos with #foodandwine for a chance to be featured!

What would you eat at a @travelandleisure World's Best Destination? It's time to find out! ✈️ Enter for a chance to win a trip for two to a domestic @travelandleisure 2018 World’s Best city. Presented by @CapitalOne. NO PURCHASE NECESSARY. Ends 7/16. Tap the link in our bio for rules.

The soft, slow-cooked egg wasn’t *technically* necessary to make this ramp pizza delicious, but @davidlandsel1 definitely wasn’t about to say no. 🌱 What are your favorite dishes to make when ramps are in season? 📷: @davidlandsel1

@LadyoftheHouseDetroit may be a gift to the city of Detroit from its native daughter, but what #FWBNC @ChefKateWilliams has built resonates far outside the city limits. 🔹Tap the link in our bio to learn more and to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

“Our restaurant isn’t Japanese; it’s not Vietnamese; it’s not Southern. It’s all of those things—everything I love on a plate,” says #FWBNC @KevTien of @himitsudc. “As long as I continue to grow, my food is going to grow with me.” 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

@Michael.Gallina’s years as chef de cuisine at Dan Barber’s Blue Hill at Stone Barns instilled a reverence for vegetables, and he’s now brought that sensibility to St. Louis. @Vicia.restaurant is named for a common Midwestern cover crop that restores nutrients in the soil. It’s also a metaphor for the larger mission here, celebrating the region’s rich agricultural history. 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

In an age of gilded lilies, @jessieshad and @clare.deboer offer a radical reminder that before food dazzles, it needs to do something much more human: It needs to nourish. The food at @king.newyork is simple, it’s guileless, and it’s astoundingly good. 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

A peek behind the scenes of our #FWBNC cover shoot! Tap the link in our bio to meet this year’s class of Best New Chefs.

At @KatoRestaurant, #FWBNC @JonYao interprets the flavors he grew up with as the son of Taiwanese immigrants in the San Gabriel Valley.“The food we do at Kato is our way of speaking up for young Asian-Americans,” he explains. “There’s a cultural reference behind every dish, but we try to make sense of it in a modern context.” 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

At @Henrietta_Red, #FWBNC @JuliaKeelin shows her hand as a chef with a feeling for flavors that are big, uncompromising, and entirely her own. “A lot of my cooks ask me how I come up with new dishes," she says. "It has to be intuitive—‘This tastes good with that,’ or ‘I really like this texture.’ There’s no wrong way to approach something.” 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

“We want to have technique in there, but in a subtle way that allows for a really fun, celebratory, shared dining experience,” says #FWBNC @KatiannaHong of @the_charteroak. Her takes on Napa Valley produce feel limber and spontaneous, paired with subtle nods to her wine-country home. 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

At @Freedmans_LA, #FWBNC @__LizJohnson treats tradition like a suggestion, an approach that frees her up to finesse old ideas while still tugging at nostalgic heartstrings. It all might be best expressed in her version of a black-and-white cookie, a vanilla-sugar number that is soft and tender where the OG version is dry and cakey, with glossy ganache and egg-white frosting where a purist might have settled for fondant. 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

@WilliamsBrady shook up the classic @CanlisRestaurant when he took over the kitchen in 2015, bringing his Japanese heritage to bear on the menu. “So much of my story aligns with this place, starting with the Japanese influence on the service style,” he says. “In many ways, if I immerse myself in the story of Canlis, I can tell my own story, too.” 🔹Tap the link in our bio to meet the rest of this year's Best New Chefs! 📷: @landonnordeman@gregdupree

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