August 2010

Features

• Restaurant Sense-o-Rama: Dishes of the Senses

  Chefs' most stimulating dishes: eye-popping, mouthwatering, aromatically exhilarating.

• Can Australia Make Great Pinot Noir?

  F&W's Kristin Donnelly ignores Mornington Peninsula's gorgeous beaches as she hunts for elegant Pinot Noirs and Chardonnays.

• Editor's Letter

• Farm-to-Table: The Holistic Approach at Long Meadow Ranch in Napa Valley

  A dinner with the winemaking, leek-growing, cattle-raising visionaries behind Long Meadow Ranch.

• A Lesson in Pairing Scents

  Three talented florists create arrangements that echo aromas in wine. F&W's Marcia Kiesel offers recipes to match.

• Best Beach Reads

  These must-reads range from a juicy chef tell-all to a serious look at sustainable seafood.

• Temperature Ups & Downs: Hot-to-Cold Restaurant Dishes

  By cranking up the heat or chilling ingredients in the deep freezer, chefs are challenging diners' expectations—and the results are anything but tepid.

• The Primary Pantry

  As any cook with a pulse knows, the farmers' market is full of tomatoes, corn and blueberries right now. F&W's Grace Parisi takes advantage of those vividly hued foods: She dries tomatoes in the oven, turns corn into relish, makes blueberry syrup and creates other recipes that become the basis for the very best dishes of the summer (and the fall and winter, too).

• Michael Psilakis in Greece

  As New York City chef Michael Psilakis modernizes the ancient flavors of the Peloponnese, he talks (and talks) to writer Oliver Strand about the legacy of his mother's kitchen and the perseverance of the Greeks.