Features & ColumnsSee Recipes |
July Fourth on the Grill
Chef Laurent Tourondel may be French, but few Americans grill a better steak. He shows his ability to revitalize American flavors with global accents at a July Fourth party on the porch of a friend’s beach house.
Best New Wine Lists ’07 This year’s seven winning wine lists push the edges of the expected, from the super-focused (26 separate Piedmont appellations on one list) to the superluxe (a 1961 Château Latour for $11,500, for instance, on another). Yet they never lose sight of their primary purpose: offering great wines to pair with terrific food.
Best New Chefs 2007 After a nationwide talent search that took our editors from Portland, Maine, to Portland, Oregon, F&W is thrilled to introduce America’s 10 best up-and-coming cooks and publish their signature recipes.
A Wannabe-Insider’s Guide to Seattle’s Outsider Chefs Michael Hebberoy, an iconoclastic Portland restaurateur resettled in Seattle, discovers a culinary fraternity happily on the fringe.
A Restaurant-Style Kitchen California chef Trey Foshee borrowed the best ideas from restaurants—wood-burning oven, separate stations for each task—for his home kitchen. PLUS: pizza, pasta and other recipes from chef Trey Foshee.
An American Chef’s Malaysian Love Story The cuisine of Malaysia is a delicious hybrid of Chinese, Indian, Portuguese, Thai, Middle Eastern and native Malay flavors. Chef Zak Pelaccio, who’s spreading the word about Malaysian food around the globe, shares his recent recipe discoveries.
A Modest Proposal: Let’s Abolish Menus F&W’s Salma Abdelnour tells why she’d rather let the chef choose her meal than deal with à la carte angst.
The Chef’s Palette Graham Elliot Bowles—F&W Best New Chef, art lover and idea omnivore—reveals how his favorite paintings translate to the plate.
The Egg and I Thomas Keller, one of the world’s top chefs, takes on one of the world’s most basic ingredients: the egg.
Light, Delicious Brasserie Dishes Los Angeles chef David Myers keeps his customers healthy with reimagined brasserie dishes and his staff fit with surfing sessions.
Preserving Summer Flavors Linton Hopkins puts up more than 300 jars of fruit preserves and pickled vegetables each season so he can use them all year long. He shares his best recipes and tips.