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December 2000

Features

  • Port Primer

    In six minutes, you can learn enough about port to sound like a genius. No, really.
  • Private Paradise

    A cookbook author exchanges the bustle of Manhattan for the bliss of Martinique and a tiny private island (pop. 10) with its own chef.
  • Sandwich Suggestions for Roasts

    A large cut of meat for dinner means fantastic sandwiches for lunch the next day.
  • Gadget Guidance

    Three kitchenware fanatics name the tools they refuse to live without.
  • London's Calling

    Michael London has devoted his life to bread. Here, his recipe for the perfect white loaf, plus his son Max's ideas for bread pudding and more.
  • Magnificent Roasts 101

    All of these impressive cuts of meat are available at better supermarkets and butcher shops, but they may have to be ordered in advance.
  • Brunch Redeemed

    Food snobs might call brunch passé, but even they couldn't resist recipes a delicious and easy as these.
  • Château Celebration

    When cookbook author Lydie Marshall spends Christmas at her château-turned-school in Provence, she satisfies her guests with delicious and homey dishes.
  • Cook Like a Chef

    A new spate of cookbooks promises to free you from recipe dependence and teach you how to think like a chef.
  • Dining with the Digerati

    In the wild, wired world of Silicon Valley, deals mean more than dinner—even at the places where you can actually get a good meal.
  • Do-It-Yourself Ducasse

    Alain Ducasse's pricey New York restaurant has been eaten alive by the press. So when a journalist and his family try to cook a Ducassian dinner for the chef, it's payback time. Or is it?
  • Flour Power

    Annie Collins made biscuits every day. But when her granddaughter tries to duplicate them, she finds her memory as flawed as those biscuits were flawless.
  • A Big Easy Christmas

    Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means palm trees, swimming pools and a magnificent Southern feast.
  • A Cheese Course

    News from the fromage front: artisans, books and a plea to save raw-milk cheeses.
  • A Writer's Berlin

    In a nightlong eating marathon, an American novelist tries to uncover the secrets of Berlin's favorite fast food.
  • Winning Sides | Vegetable Dishes

    From spicy broccoli to honeyed sweet potatoes, seven innovative recipes to get you excited about eating your vegetables.
  • World News

    Steamy scenes in Lucerne; Helsinki's high style; a star chef returns to Toronto; catching up with Madrid.
  • Star Cookies

    At the Dancing Deer Baking Company, a grandmother's recipe box yields ideas for great, old-fashioned cookies.

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  • Supermarket Specials

    In France they are grocery-store ingredients; in America they are indulgences. An editor gives us a look at her European shopping list.
  • The Holiday Table Art As Inspiration

    For decorating ideas that go beyond Christmas cliches, F&W asked three free-thinking Parisian artists to design holiday tables.
  • The Kitchen That Could

    The tale of a battered stove, an ancient dishwasher—and a rousing dinner party that confounded everybody's expectations.
  • The Perfect Roast

    The ultimate holiday luxury: beautiful, simple-to-prepare cuts of meat that serve more than a dozen.
  • Mix Masters

    Bordeaux-style blends have become California superstars. Here's why the magic's in the mix.
  • Mountain Trail Mix

    Four new restaurants that are giving ski country a lift.

Columns

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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.