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February 2013

Features

  • Bread and Breakfast

    Bread is both the newest and the oldest fermentation experiment, and today’s most forward-thinking food artisans are once again obsessed with it. There’s the Los Angeles baker who makes some of the best bagels we’ve ever had, and the former civil engineer making Nordic-style loaves in industrial Brooklyn. Now that naan is at the corner store, American bakers are tackling other kinds of flatbreads from around the world, like the crisp and chewy Persian nan-e barbari. Read on for easy bread recipes and irresistible breakfast dishes that put those loaves to good use: maple-bacon bread pudding, frittata sandwiches, brown sugar French toast and more.
  • Washington, DC’s New Food Scene

    When President Obama built his recent campaign around the theme “Forward,” he could have been talking about the DC food scene. Talented chefs are creating innovative restaurants that are keeping this early-to-bed town up way too late for a 6 a.m. power breakfast. Here, the best new places and most buzzed-about dishes, from brunch-time baked orzo to dan dan noodles at midnight.
  • A Fashionably Late Dinner Party with Erin Fetherston

    As he gets gets ready to launch his New York City supper club, The Butterfly, chef Michael White joins forces with his upstairs neighbor, fashion designer Erin Fetherston, for a dinner party featuring updated comfort-food dishes and classic cocktails.
  • Editor’s Letter February 2013

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