F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Editor’s Letter

No matter where you live, food and wine have the power to transport you. Yesterday I took a quick trip to China via the Happy Beef Noodle House in Flushing, Queens, where I had amazing hot-and-sour chow fun soup. A couple of weeks ago, I toured France while eating and drinking at Payard Patisserie & Bistro and Bar Boulud, both in Manhattan. This wine issue brings us around the globe in a glass, stopping in Australia, Argentina, Austria, Napa Valley, Oregon and more.

For a vicarious jaunt to France, take a look at “Best Paris Wine Bars & Their Best Recipes.” The wine-bar scene has changed a lot since the ’50s, as these places evolved from bistros à vins resembling cafés to caves à manger—wine shops that also serve food. We sent contributing editor Jane Sigal to report on the newest spots and bring back fabulous recipes. One of the most delicious recipes she found was for tangy mini glazed lemon pound cakes.

In California, Deputy Wine Editor Ray Isle visited winemaker Sashi Moorman, who has come up with a strikingly simple way to get a great meal at harvest: He enlists one of his investors, the extraordinary Washington, DC–based chef Peter Pastan, to prepare dinners using wine. Pastan braises beef in Syrah and transforms Moscato Rosa into a delectable ice cream to accompany a fig-and-raspberry tart topped with bay leaves and rosemary.

Back in New York, Executive Wine Editor Lettie Teague cohosted a very different kind of wine party for her story “Wine Scams: A Counterfeiter Confesses.” As part of her investigation into the growing problem of fraudulent wines, she decided to create her very own fake, then try to pass it off as the real thing to some wine-savvy friends. Did she successfully dupe them? Find out.

Where I’m Coming From

Notes From My Recent Expeditions:

Montagna
Aspen, CO
Chef Ryan Hardy’s poolside menu at the Little Nell is a greatest-hits list of casual food. I loved the maltagliata, rough-cut noodles tossed with tomatoes, basil and fresh ricotta.

Michael’s Genuine Food & Drink
Miami
I wanted everything on the down-to-earth lunch menu, but settled for an outstanding grilled wild salmon BLT.

Convivio
New York City

Michael White’s tortelli d’Amatrice, stuffed with tomato and guanciale (cured pork jowl), is sheer genius. And his warm seafood salad, with clams, calamari and mussels, is divine.

Published October 2008
You Might Also Like

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.