Hunter Lewis
Food & Wine magazine
Birmingham, AL, United States
Contact Hunter
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Past articles by Hunter:
How to Cook a Proper Shrimp Boil
This Cajun-seasoned shrimp boil features shrimp, sausage, corn, and potatoes flavored with spiced butter. → Read More
F&W Game Changers: Ghetto Gastro
Ghetto Gastro, a Bronx-based culinary collective, is creating a future for cookware, packaged goods, and community engagement that's more colorful and inclusive than ever before. → Read More
The Future of Fine Dining Is in Good Hands with the Season 19 'Top Chef' Winner
The 'Top Chef: Houston' winner was raised in restaurants and is redefining fine dining. They spoke with Food & Wine Editor in Chief Hunter Lewis about the place of luxury ingredients post-pandemic, the emotions around competition cooking, and how they came up with their playbook for winning 'Top Chef'. → Read More
In Praise of Church Nuts
Food & Wine's Editor in Chief Hunter Lewis writes about the glory of fried peanuts, a regional delicacy of Eastern North Carolina. → Read More
That QR Code on Your Menu Is Doing a Lot More Good Than You Think
With the launch of Good Good Culture Club in San Francisco, Jeff Hanek and Ravi Kapur betting that QR codes and a new 20% equity fee in lieu of tipping will help them put people over profits. → Read More
Big Salad Recipe
My friendJustin Smillieis one of those larger-than-life New York City restaurant characters who accrues nicknames like a billionaire compounds interes... → Read More
Best Practices: The Art of the Launch with Ghetto Gastro
The founders of the Bronx-born culinary collective Ghetto Gastro talk with Food & Wine Editor-in-Chief Hunter Lewis about giving back, building buzz, and the art of the anti-racist breakfast in this installment of Best Practices. → Read More
The Only Thing Standing Between You and the Best Gravy of Your Life Is Your Own Fear of Greatness
For a long time, Food & Wine Editor-in-Chief Hunter Lewis tried to replicate his grandmother's legendary gravy, but his fear got in the way. Now he's a gravy master, willing to spill his secrets for making great gravy every time. → Read More
Dorothy Kalins Knows What Kind of Person You Are By How You Cook Your Turkey
Food & Wine editor-in-chief Hunter Lewis spoke with legendary editor and author of "The Kitchen Whisperers" Dorothy Kalins about her creative process, respecting ingredients, and what your Thanksgiving turkey says about the the kind of person you are. → Read More
How to Disarm Angry Guests, Build Loyalty, and Deal with the 'Garbage Fire' of Yelp Reviews
At the Food & Wine Classic in Aspen, Caroline Glover, Maneet Chauhan, and June Rodil shared their experiences and strategies for turning their customers into better guests. → Read More
Turn Off the News, Turn On the Stove, and Come Together at the Table
Food & Wine Editor-in-Chief Hunter Lewis finds energy and inspiration in helping food people who need it. Here are some ways to use this season to give thanks to your favorite nonprofit, charity, or mutual aid group. → Read More
Best Practices: Dana Cowin Knows What You Should Be Doing, and She's Not Afraid to Tell You
From mentoring and coaching to podcasting and launching a brand consultancy, Dana Cowin has been very busy in the five years since she left Food & Wine. → Read More
Don't White-Knuckle Your Life, and Other Lessons Chefs Learned from Failure and Setbacks
At the Food & Wine Classic in Aspen, Carla Hall, Chris Shepherd, Kwame Onwuachi, and Claudette Zepeda shared their hard-won wisdom with the 2020 and 2021 F&W Best New Chefs. → Read More
Restaurant People Are the Best of Us
You don't have to have worked in restaurants to love them—or even to cover them, says Food & Wine's Editor-in-Chief Hunter Lewis. But we all have work to do to become better customers in this new era of hospitality. → Read More
Editor's Letter: A Fresh Look at California Wine Country
Food & Wine Editor in Chief Hunter Lewis introduces the Fall Wine Issue. → Read More
Best Practices: Virginia Hotelier Sheila Johnson Knows Diversity is Good For Business
Sheila Johnson, founder and CEO of Salamander Hotel & Resorts talked with Food & Wine's Hunter Lewis about hosting a new kind of food event to celebrate Black cooking traditions, owning three professional sports teams, and learning to play the cello during the pandemic. → Read More
5 Simple Vegetable Recipes I'm Making All Summer Long
Food & Wine Editor in Chief Hunter Lewis shares five easy ways to celebrate summer produce and as well as fruit and vegetable recipes like Ultimate Veggie Burgers, Carnitas Jackfruit Tacos, Tomato Pie Bars, Sour Cherry and Bleck Pepper Pie, Pasta with Roasted Sun Gold Tomatoes, and more. → Read More
The Food & Wine Guide to Cooking with Wood
Learn to how to find and use the best wood for outdoor smoking and grilling, plus the best recipes for cooking with wood. → Read More
Best Practices: How An Apron Impresario Changed the Look of Restaurant Kitchens
Hedley & Bennett founder Ellen Marie Bennett on her new business book Dream First Details Later, how her company made more than a million masks during the pandemic, and why perfection and fear of failure are the enemy of progress. → Read More
Best Practices: Nigella Lawson's Lemon-Chicken Orzo for the Soul
In this edition of Best Practices, Nigella Lawson dishes to Hunter Lewis on her intimate new cookbook written during lockdown, why brown food rules, and how she engages with readers on Twitter. → Read More