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December 2011


  • Directory

    Where to find the beautiful dishes, linens, glassware and more from the pages of Food & Wine.
  • Torrisi Italian Specialties' New York State of Mind

    Rich Torrisi and Mario Carbone love everything about New York City, from Tiffany silver to bagels. In this 2011 profile of the chefs as they worked to debut their reinvented Torrisi Italian Specialties and launch their spectacularly popular offshoot, Parm, they reveal the brilliant recipes that express their culinary view of the city.
  • Floyd Cardoz: The Secret to Great Roasts

    Floyd Cardoz, a star chef and master home cook, reveals his trick: switching between Indian and Mediterranean flavors.
  • Amaro: A Bittersweet Obsession

    The potent, bracing Italian digestif amaro isn't for everyone, but F&W's Ray Isle adores it. And now he's got a lot of company.
  • Top 10 Restaurant Dishes of 2011

    F&W editors are united in our love for eating out, but when it comes to our favorite restaurant dishes of the year, our choices are extremely diverse. One of us adored a sea urchin-coconut risotto from a $185 tasting menu; another, $7 pig-ear wraps. And two editors swooned over two very different duck recipes.
  • South African Wine's Eureka Moment

    Writer Michael Steinberger has tasted South African wines that hint at brilliance. Here, he considers the up-and-coming winemakers with the talent to fulfill that promise.
  • How to Chop: A Knife Skills Primer

    Sharp, sturdy knives are a must-have, whether you're a Luddite or a molecular maven. Plus: An overview of basic knife skills.
  • Top Chef Top 10: Traci Des Jardins

    The Top Chef Masters Season 3 finalist has a restaurant empire anchored by San Francisco’s Jardinière. She tells F&W’s Kate Krader about 10 obsessions, including her backgammon board made from old flip-flops.
  • Fatty Crab Goes to St. John

    Chef Zakary Pelaccio of New York City’s Fatty Crab tells how he exported his bold Malaysian flavors to an unlikely new Caribbean outpost.
  • Trendspotting: Nordic Food and Style

    After years of worshipping the Mediterranean, the food world is looking to Scandinavia and discovering everything from salted candies to micro-locavorism. Here, the best in new Nordic food and design, plus a cheat sheet to glögg and skyr.
  • Editor’s Letter

  • A Slice of Family History

    After receiving a surprise package—a set of chef’s knives that had belonged to his wife’s grandfather—Daniel Duane struggles with what to do with the 50-year-old blades. Are they family heirlooms or useful tools?
  • Cookie Bakers: Living the Dream

    It's a passionate baker's fantasy: Quit your job and make cookies full-time. Here, holiday recipes from three people who followed their dreams into the sugar-dusted cookie business.
  • Home Bartending Kit

    Jim Meehan, an F&W contributing editor and the author of the excellent new PDT Cocktail Book, assembles a home bartending kit sourced from his favorite online mixology shop,
  • Marja and Jean-Georges Vongerichten's Holiday Menu

    Chef Jean-Georges Vongerichten was the food celebrity in his family until his wife, Marja, became a cookbook author and TV star with The Kimchi Chronicles. Together, they host a holiday dinner with his-and-hers courses and one magnificent pork shoulder.
  • An A-List Party Menu

    At an A-list holiday party, Los Angeles tastemakers swap presents and stories over a fantastic meal.
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Congratulations to Mei Lin, winner of Top Chef Season 12.

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