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June 2011

Features

  • Richard Blais: Top Chef Winner's Challenge

    Richard Blais is a master of molecular, more-is-more food. The F&W challenge: to make simple grilling side dishes.
  • Gastronaut: Umami Burger & Smashed Burger

    For superjuicy burgers with a delicious sear, pros like Umami Burger's Adam Fleischman know a griddle beats a grill.
  • Grilling: Vegan Recipes

    Even chefs who devour everything are finding that the challenge of vegan cooking inspires them. Here's how some impressive new thinkers are using their grills to create excellent dishes with no milk, no meat, no eggs—no animal anything.
  • Dacha Grilling Party

    Most Muscovites spend summer weekends at their cottages (dachas) in the countryside—gardening, foraging and grilling. A star restaurateur invites F&W to the party.
  • Easy Grilling with Pete Evans

    With his new cookbook, My Grill, Australian chef Pete Evans is exporting his can't-mess-it-up style of food to America. Here, a preview.
  • Editor's Letter

  • American Beer, Bourbon & More

    While everyone is obsessed with eating local, F&W's Megan Krigbaum is fixated on drinking local, tasting hundreds of American beers and spirits to find a stellar one in each state— from Hawaiian vodka, distilled from sweet pineapple, to New Mexico's finest porter.
  • Top Chef Top 10: Susan Feniger

    Susan Feniger, the exuberant star of Top Chef Masters Season 2 owns several Los Angeles restaurants, including the street food-celebrating Street. But, she tells F&W's Kate Krader, cooking is just one of her obsessions.
  • Trendspotting: American Craft Beers

    Sour, earthy, funky, floral, herbal. Today's innovative American craft brewers are pushing the boundaries of what beer usually tastes like by experimenting with pucker-inducing wild yeasts and locally sourced ingredients. Here, a guide to the best new beers, plus great gastropubs and beer-spiked food.
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