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November 2006

Features

  • Party Like It’s 1959

    Novelist Ann Hood recalls a time when chateaubriand with béarnaise sauce and cherries jubilee were the height of sophistication and wonders when food became more about trendiness than glamour.
  • F&W's Best Holiday Side Dishes

    Spectacular recipes by the F&W Test Kitchen plus more cooking inspirations from great chefs around the country.
  • Decadent Desserts and The Wines That Love Them

    From nutty toffee-date cake to apple-brown butter tart, desserts from pastry chef Kate Neumann of Chicago’s MK The Restaurant combine dinner-party sophistication and old-fashioned comfort. Plus, the perfect dessert-wine pairings.
  • Editor's Letter

  • '06 Tastemaker Awards

    15 spectacular talents who have changed the world of food and wine by age 35
  • A Chef's First Thanksgiving

    Boston chef Barbara Lynch has cooked thousands of meals, but—until this year—never Thanksgiving. Here, she prepares a feast in her new kitchen, starting with crab-stuffed artichokes and Gouda fondue.
  • Where Does Your Food Come From?

    More Americans are looking to take the mystery out of meat, by buying directly from ranchers or even raising cows, pigs and chickens themselves.
  • St. Lucia: The Next ‘It’ Island

    St. Lucia has stunning natural beauty, delicious food and a new spate of top hotels—not to mention some of the best street parties in the Caribbean.
  • The New Harlem Renaissance

    Chef Marcus Samuelsson and museum director Thelma Golden have long swapped ideas about food and art. Recently they teamed up to give a party in Harlem celebrating Samuelsson’s new African cookbook.
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