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February 2010

Features

  • Radical Comfort Food in Brooklyn

    How can two such different Brooklyn restaurants both represent the big food trends of the moment? Chefs Frank Falcinelli and Frank Castronovo share their vision and best recipes.
  • Ski Country's Newest Place to Party: Park City, Utah

    Now that Utah has relaxed its stringent liquor laws, Park City is becoming a much more fun place to drink and eat. Novelist Judith Freeman sips cocktails, wine and whiskey.
  • Invent Your Own Cocktail Party

    To show how anybody can create a worthy cocktail, rising-star mixologist Eric Alperin teaches the building blocks, while chef Jason Travi feeds the students.
  • Jerry Traunfeld's Fast Snacks

    At Seattle's Poppy, chef Jerry Traunfeld creates America's best happy hour with samplings of five snacks for $5.
  • Cooking Lessons from Bar Chefs

    With tiny spaces and big ambitions, chefs at bars are doing amazing things with tabletop appliances like the old-fashioned slow cooker.
  • Editor's Letter

  • 10 Uncorked Wines That Won't Fade

    Off-dry white wines—with a small amount of natural grape sugar—tend to survive better than other wines when open, as do young, powerfully tannic reds.
  • 5 Great Belgian Ale Styles

    Belgian beers have a terrific range of flavors. Here, five excellent styles.
  • A Beer Geek's Guide to Asian Flavors

    Chef Sang Yoon enjoys blurring borders—which might mean serving Indian-inflected tamarind chicken on a crisp Chinese noodle pancake, then pairing the dish with a Belgian ale.
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