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.