Fast Company | Cocktail Party Melissa Clark's cocktail parties are as sophisticated as the cookbooks she coauthors with celebrity chefs, but the preparation is much, much quicker. Here she pairs her stylish, no-fuss appetizers with bartender Eben Klemm's ultracreative drinks.
Family: An Austrian Christmas His Viennese grandmother was a terrible cook, yet she made perfect Wiener schnitzel at Christmas. A writer remembers that revelatory dish.
Entertaining: In the Papers | Invitations The latest in invitations, gift tags and note cards? Ice cream colors, rice paper and quirky illustrations.
Editors' Picks: Gift Check Here's what the F&W staff is giving this year: extraordinary serving pieces, pantry finds and themed gift basketsat a discount!
Cooking at Six | Cooking with Children Most six-year-olds crave mac and cheese, but Gio Tramonto would rather make spaetzle with chiveswith a little help from his mother, star Chicago pastry chef Gale Gand.
Cookbooks: 10 Best Cookbooks of the Year For F&W's forthcoming Best of the Best recipe collection, we tested a year's worth of cookbooks to single out the finest.
Trends: It's a Small World From micro bikes to teeny-weeny martinis, tiny is trendy. Here, a look at a few small wonders.
The New Classic Cookies | Pierre Hermé's Christmas Cookies Brilliant pastry chef Pierre Hermé learned his craft growing up in Alsace, the only part of France with a Christmas cookie tradition. His recipes here reveal both his Alsatian heritage and his maverick vision.
Holidays: Hanukkah Doughnut Party It's a Hanukkah tradition to serve foods cooked in oilas if anyone needed a reason to devour these fresh, warm, irresistible doughnuts.
Update: Champagne News Trends, travel tips, vintage reviews and other notable developments from the sparkling-wine world.
Awards: Spirits of the Year 2002 For our third annual Spirits of the Year Awards, we tasted more than 50 new contenders from innovators, traditionalists and everyone in between.
Road Trip: Biloxi or Bust On a drive along the Gulf Coast's Redneck Riviera, ambitious new restaurants are turning up next to classic seafood joints and fried-chicken spots.
A League of Their Own | Community Cookbooks Before the days of blockbuster cookbooks, Americans relied on recipe collections from junior leagues and other community groups. An enthusiast explains their appeal, and F&W's Marcia Kiesel creates holiday recipes inspired by seven classics.
Primer: Cave Man | Cheese Basics Exalted chefs rely on Bernard Antony, an artisan who ages cheeses into magnificent maturity in his caves. Here's a look at his craft and a crash course on cheese basics.