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Editor’s Letter

During the last sigh of winter, the unimaginable happens. I actually get bored of my favorite carbohydrate-loaded comfort foods and begin craving something healthy to eat—something to assure me that the grayness of the cold months will soon give way to the brightness of spring and summer, foodwise and in every other way. In this March issue, we examine the full spectrum of delicious, healthy, colorful food.

Eating by hue for a balanced diet isn’t exactly a new idea. For centuries, the Japanese have carefully incorporated red, green, black, white and yellow in their everyday meals in order to get a mix of nutrients. Western experts have recently gotten in the game with books like What Color Is Your Diet? For this issue, F&W’s spectacular Test Kitchen crew developed 20+ recipes representing a range of colors, from translucent white summer rolls to black-sesame-seed-crusted salmon balls. In a first for F&W, we photographed every single dish to create a beautiful portfolio of recipes that are not only healthy and scrumptious, but often don’t take long to make.

We amplify the message of well-being in “Best Recipes from New Foodie Resorts,” focusing on American properties with great restaurants and spas. These hotels champion chefs who make both rich dishes and healthy ones. I would love to check out the spa at Atlanta’s Mansion on Peachtree—or at least have the whole wheat rigatoni with roasted vegetables at the Mansion’s Neo restaurant.

The payoff for all this healthy eating? An indulgent trip to Italy with Matt Molina, chef at Los Angeles’s outstanding Osteria Mozza, and a thick bistecca alla fiorentina at a farmhouse table in front of a hearth. A little whole wheat pasta, a little steak—to me, that seems like the perfectly balanced diet.

Where I’m Coming From

Notes From My Recent Trip to France

Restaurant La Tassée
Lyon
Swooned over a pike quenelle with an indulgent shellfish sauce at this elegant, modern restaurant.

L’Atelier de Yvonne
Lyon
Many bouchons offer menus of classics that are almost identical. The salad Lyonnaise here had slabs of lardon prepared two ways and a perfectly poached egg.

Le Chardenoux
Paris
At this traditional bistro rescued by star chef Cyril Lignac, I loved the fillet of veal with morel sauce and the incredible tarte Tatin, which resembled a mini golden dome on a crispy pastry disk.

Published March 2009
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