Food & Wine Magazine, April 2026

  • Celery mezcal sour

    Celery mezcal sour (page 16)

    from Food & Wine Magazine, April 2026 Food & Wine Magazine, April 2026

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: celery; granulated sugar; green yuzu kosho; mezcal; lemons; gin; pineapple juice
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Notes about Recipes in this book

  • Celery mezcal sour

    • ndschmidt on April 03, 2026

      It took a small amount of effort to acquire green yuzu kosho and make the lurid green celery yuzu kosho syrup, but it was well worth it. This is a delicious complex cocktail with sweet, tart, and herbal notes with just a hint of spice. And such a great mouthfeel. Will definitely make again.

  • Spiced pork chops with snap pea slaw

    • debconnell on April 02, 2026

      OMG these pork chops were great!

    • ndschmidt on April 09, 2026

      This was fantastic! Will definitely make again.

  • Martinez

    • ndschmidt on April 01, 2026

      This was a nice switch from our usual dry martini. An excellent classic cocktail. A great accompaniment to runny French goat cheese and baguette.

  • Pisco punch

    • ndschmidt on April 04, 2026

      So far, every cocktail from this issue of Food & Wine is a winner. This Pisco Punch is no exception.

  • Chicken and bread casserole (Sopa coàda)

    • Barb_N on April 25, 2026

      It’s all about the bread. The chicken and mirepoix are supporting players. I happened to be making stock at the same time so I had plenty to bathe the bread in. This was delicious, soft silky center and crispy toasted edges. This has many steps but ends up being such a simple meal.

  • Paper plane

    • ndschmidt on April 01, 2026

      A great modern classic cocktail. The original recipe from the cocktail’s creator is perfect and the article is excellent.

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  • Published Apr 01 2026
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States

Publishers Text

Food & Wine Magazine has always gone way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations. Because we know that our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living well covering the many areas of our readers' lives that intersect with their love of food and wine. Food & Wine's insider intelligence can be found in every issue, on foodandwine.com, in our books, on the iPad and at such events as our famous FOOD & WINE Classic in Aspen. No matter what the medium, FOOD & WINE brings the best to wine and food lovers everywhere.