Features

Maverick Butchers: Avedano’s in San Francisco Butcher shops have dwindled to endangered-species status, but a new generation of store owners is bringing them back—with a passionate commitment to locally raised meat, lesser-known cuts and chef-inspired recipes.
Food Across America: Boise, Idaho F&W’s roundup of the best restaurants in Boise, from the city’s only raw bar to a stellar Basque pub. For more great restaurants, check out our guide to the best places to eat in the country.
Yogurt: The New Superfood Trumpeting new evidence about yogurt’s health benefits, two California yogurteurs are preparing exceptionally good muffins, dressings and more.
Five Great American Wines for Thanksgiving Food & Wine's Ray Isle reports on what to drink with a holiday feast.
Where to Go Next: Atlanta F&W’s roundup of the best restaurants in Atlanta, from a casual joint from Top Chef finalist Richard Blais to an Asian spot from a Grammy winner. For more great restaurants, check out our guide to the best places to eat in the country.
Unfamiliar Meat Cuts: A Guide to Butcher Favorites We all love standbys like filet mignon and tenderloin, but these non-standard cuts—revered by those behind the counter—are delicious, versatile and often more economical.
Doing Good: Food Philanthropy Delicious ways to improve the world.
Ultimate Thanksgiving Planner: Time-Saving Tips Five strategies and 17 mix-and-match dishes for a delicious, stress-free and beautifully organized holiday, with recipes from the F&W Test Kitchen.
Cooking Club 2.0: Potluck Parties A food-obsessed blogger uses the power of the Web to bring dozens of strangers together for his sensational Cook Here and Now parties.
Tyler Florence’s Quick and Easy Hors d’Oeuvres The TV chef looks to his eponymous new Mill Valley, California, kitchen shop for ideas (415-380-9200).
Butchers: Meet the Mavericks & Try Their Best Recipes Butcher shops have dwindled to endangered-species status, but a new generation of store owners is bringing them back—with a passionate commitment to locally raised meat, lesser-known cuts and chef-inspired recipes.
Maria Helm Sinskey’s Secrets to Homemade Ricotta The only thing easier than making ricotta is cooking with it. Maria Helm Sinskey shows how to do both.
American Red Wine Made Simple How is red wine made? What regions in America produce the best bottles? And what makes red wine red in the first place? F&W’s Ray Isle explains it all.
How to Make Great American Wine: A Few Lessons From the French Once upon a time, the world’s best wines came from France (or so the natives would have us believe). Today, the French are still making great wine—but some are doing it on American soil. Richard Nalley reports.
A Thrifty Cook’s Guide to (Almost) Free Ingredients Instead of tossing out prosaic scraps like potato peels, F&W’s Grace Parisi uses them in delectable recipes.
Redesigning a Kitchen: 3 Style Guides Three kitchens redesigned in three unique styles.
Maverick Butchers: Fleisher’s in Kingston & Rhinebeck, NY Butcher shops have dwindled to endangered-species status, but a new generation of store owners is bringing them back—with a passionate commitment to locally raised meat, lesser-known cuts and chef-inspired recipes.
A Renovation Addict Reveals All After refurbishing eight kitchens in 12 years, writer Allison Glock reflects on what drove her obsession, and what finally forced her to stop.
Maverick Butchers: Belmont Butchery in Richmond, VA Butcher shops have dwindled to endangered-species status, but a new generation of store owners is bringing them back—with a passionate commitment to locally raised meat, lesser-known cuts and chef-inspired recipes.
A Chef’s All-American Thanksgiving North and South America’s best flavors come together (with a few Spanish accents) in chef Jose Garces’s menu, centered around a glorious citrus-marinated turkey and sweet potatoes topped with chile-spiced pecans.
Peru’s World-Class Cuisine Star chef Gastón Acurio is determined to export his country’s best dishes to the rest of the planet. Writer Adam Sachs inquires about his global ambitions.