Chef Recipes Made Easy
from the October, 2009 issue
A Lesson in Spanish Tapas
At New York City’s Boqueria, chef Seamus Mullen creates exceptional tapas and small plates. F&W simplifies and supersizes his best recipes.
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July, 2009
The Next Big Mediterranean Flavors
Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts, is inspired by Turkey, Lebanon and Greece. F&W simplifies her style.
May, 2009
A Lesson in New Orleans Flavors
Chef Donald Link, the man behind Herbsaint and Cochon, has brought spirited Cajun cooking to New Orleans. F&W simplifies his signature dishes.
March, 2009
Simple, Healthy Japanese-Style Home Cooking
Takashi Yagihashi (an F&W Best New Chef 2000) pairs Asian flavors with French technique at Chicago’s Takashi. F&W makes his recipes healthier and easier.
February, 2009
A Thrifty Guide to Great Chef Recipes
To save both time and money, F&W streamlines recipes from San Francisco’s elegant Spruce.
October, 2008
A Lesson in Indian Flavors
Chef Vikram Sunderam of Washington, DC’s Rasika uses rare spices to create phenomenal dishes. F&W simplifies his best recipes.
July, 2008
10 Famous Chef Dishes Simplified
The recipes here—adapted and streamlined by the F&W Test Kitchen—are almost as well-known as the ultrafamous Best New Chefs who created them.
May, 2008
A Lesson in Mexican Flavors
With a few simple touches—like adding pickled jalapeños to a delectable tomato sauce for fish—Dionicio Jimenez of Philadelphia’s Xochitl creates a highly personal style of Mexican cuisine. F&W streamlines his best recipes.
March, 2008
A Lesson in Cambodian Flavors
At Kampuchea Restaurant in NYC, chef-owner Ratha Chau reinterprets traditional Cambodian food. Here, we streamline some of his most successful dishes.
October, 2007
Simple, Tasty Vietnamese Cooking
At Seattle’s Monsoon, siblings Eric and Sophie Banh offer an excellent Vietnamese menu and a standout wine list. Here, F&W streamlines their best pairings.
July, 2007
Provençal Hit Parade
Bruce Sherman, an F&W Best New Chef 2003, creates elegant, delightful French-American recipes. Here, F&W simplifies his best dishes.
March, 2007
Chef Recipes Made Easy
The owner of four terrific restaurants and a longtime PBS cooking star, Lidia Bastianich is a master of homey Italian food with a modern edge. Here, F&W streamlines her simple, enticing Italian recipes into seven weeknight dinners.
February, 2007
Chef Recipes Made Easy
December, 2006
Chef Recipes Made Easy
In their quest to make dazzling desserts, pastry chefs prepare their own puff pastry, use blowtorches and ring molds and miniaturize recipes for petit four plates. Here, F&W simplifies the best recipes from the country’s most exciting talents.
November, 2006
Chef Recipes Made Easy
Andrew Carmellini of New York City’s sensational A Voce prepares lusty Italian food using ingredients like pork jowl and mussel broth. Here, F&W simplifies his best dishes.
October, 2006
Chef Recipes Made Easy
Chef Daniel Boulud and wine expert Daniel Johnnes are creating what will surely be Manhattan's most exceptional wine bar. F&W simplifies Boulud's bistro recipes and suggests easy-to-find versions of the wines Johnnes pairs with each.
September, 2006
Chef Recipes Made Easy
At Amada in Philadelphia, chef Jose Garces turns out all kinds of sensational traditional and innovative tapas. Here, F&W transforms his best small-plates recipes into full-size, deliciously satisfying dishes.
July, 2006
Chef Recipes Made Easy
Shawn McClain has three Chicago restaurants—Spring, Custom House and Green Zebra—that reveal his awesome versatility and mastery of Asian, American and vegetarian food. Here, F&W streamlines his best dishes so they’re fast and light.
July, 2006
Chef Recipes Made Easy
Chef David Burke prepares whimsical beef dishes at all of his restaurants, including the new David Burke’s Primehouse in Chicago and David Burke at Bloomingdale’s in New York City. Here, he simplifies them for the home cook.
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