Fast Times with Ferran Adrià In a new cookbook highlighting supermarket ingredients like rotisserie chicken and potato chips, the world’s most avant-garde chef proves you don’t need liquid nitrogen to create an attention-getting meal.
Cheese Guru Artisanal Spanish cheesemakers, forced underground by Franco, are back from near extinction. Writer Nancy Harmon Jenkins visits their champion, Enric Canut, the cheese revolutionary turned ambassador who seeks out top small producers in every corner of Spain and introduces their work to the world. The F&W Test Kitchen creates eight spectacular recipes that celebrate his success.
Landmark Commissions | Tenerife Opera House; Gran Hotel and Restaurante del Lago Calatrava's opera houses...Moneo's hotel for sportsmen...
Glimpse of Andalucía Toreros, flamenco dancers, wine-soaked lunches that last for hourscan this possibly be the 21st century? Victoria de la Maza Amory, a Palm Beach food writer who is the daughter of a Spanish count, returns to Andalucía to revisit (and update) a few timeless traditions.
Food & Wine Magazine Expands Its Wine Department Wine Editor Lettie Teague promoted, new Senior Editor hired
Spain's Top Food Critic Tells All | José Carlos Capel José Carlos Capel shares insights with Anya von Bremzen on everything from the dishes that started Spain's food revolution to the next big trends.