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.

April, 2007

Chef Recipes Made Easy: Richard Reddington’s Best

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.