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What does legendary chef Jacques Pépin do when he needs a break? He escapes to the bustling beach town of Playa del Carmen, Mexico, to watch the waves, drink chilled rosé and transform the best local ingredients into simple recipes that showcase his elegant French technique.
F&W polled 100 chefs from New York to Portland, Oregon, on everything from their favorite pans to cooking with sodium alginate, for the What Chefs Know Best section of our July 2006 issue. Here are web-exclusive interviews with 25 of the chefs we polled.
If ordering wine for a table of friends seems like a daunting responsibility, here's some expert advice—about the no-fail options, the hidden values, the reasonable (and unconscionable) price markups, and more.
Shawn McClain has three Chicago restaurants—Spring, Custom House and Green Zebra—that reveal his awesome versatility and mastery of Asian, American and vegetarian food. Here, F&W streamlines his best dishes so they’re fast and light.
For some people, eating well means opting for local ingredients over anything flown in from thousands of miles away; for others, it means eating only unprocessed foods, including lard and raw milk. Here, new ideas from the visionaries helping to frame the increasingly urgent debate.
Susan Harmsworth has redefined the luxury spa for hotels like the Four Seasons and The Peninsula. Here, she talks about why masseuses are like chefs and what it's like to collaborate with Alain Ducasse.
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