Renowned Argentine chef Francis Mallmann is an expert at cooking with fire: over it, under it, in it and around it. He invites writer Peter Kaminsky to a grilled feast (and impromptu poetry reading) at his country house in the Uruguay hills.
Inspired by the spate of new sausage restaurants, F&W’s Grace Parisi creates easy condiments for the four major kinds of links.
What does it mean for a wine to be corked? F&W’s Ray Isle tells how to sniff out a bad bottle and tests his skills against an expert: a dog.