02/27/2026
Calling all lovers of American-crafted cheese!
Our March issue is here, and it’s our cheesiest one yet 🧀. In this issue, learn why there’s never been a better time to be a cheese lover in the U.S. with a guide to the best American-made cheeses to bring home and delicious recipes to make with them, like this Frico Grilled Cheese, Chile con Queso, and more. Plus, learn how to make a proper mint tea, date-filled cookies, and other delicious bites to celebrate Eid al-Fitr with our 2022 Food & Wine Best New Chef, Warda Bouguettaya. We’re also taking you on a trip down under with Australian bottles that prove there’s much more to the island continent’s wine than just Shiraz 🍷. Find all of this and more in our March issue, on newsstands now. Subscribe at the link in the comments.
On the cover: Frico Grilled Cheese from Anna Theoktisto
📸: Greg Dupree, 🥄: Chelsea Zimmer, 🍽️: Julia Bayless