Features

A Self-Guided Study of Japanese Food: Understanding Robata F&W’s editor, Dana Cowin, sets out to understand Japanese food traditions—but is soon impressed by how modern and trendsetting the cuisine really is.
Perfecting Thanksgiving Dinner F&W’s Test Kitchen offers amazing versions of eight Thanksgiving classics, then gives two innovative variations for each.
A Self-Guided Study of Japanese Food: Understanding Kaiseki F&W’s editor, Dana Cowin, sets out to understand Japanese food traditions—but is soon impressed by how modern and trendsetting the cuisine really is.
A Self-Guided Study of Japanese Food F&W’s editor, Dana Cowin, sets out to understand Japanese food traditions—but is soon impressed by how modern and trendsetting the cuisine really is.
Mark Peel’s Easy Vegetable Side Dishes With great ingredients and proper technique, humble vegetables like potatoes and carrots are transformed into delicious family meal side dishes. Below are four easy methods, plus eight F&W recipes that use these classic vegetables (right).
A New American Thanksgiving Chicago chef Shawn McClain’s holiday menu has a few French touches (profiteroles, tarte tatin), but nothing could be more American than the gorgeous turkey at its center.
The Thanksgiving Leftovers Challenge F&W gave hypertalented chef David Chang a few Thanksgiving leftovers—turkey, green beans, mashed potatoes—and he turned them into dazzling recipes.
The Culinary Crusader Awards F&W’s Megan Krigbaum describes how these visionaries harness the power of good food to help everyone from farmers to urban teenagers.
Caribbean Update Resorts are planting kitchen gardens and delivering wine by zip line.
Where to Go Next: San Francisco San Francisco is famous for casual restaurants. The new trend: supercasual. Elite chef Daniel Patterson has opened a sandwich spot, and another ambitious chef, Thomas McNaughton, is working at a pizza place. But elegant dining is doing surprisingly well in an unlikely location: Oakland.
Lightened American Classics With tasty, healthy recipes like Italian-American minestrone and Southern-style chicken legs, chef Mark Peel is championing the not-yet-extinct family meal.
Best Fast Asian Favorites Using supermarket staples, Boston chef Joanne Chang, co-owner of Myers + Chang restaurant and the owner of Flour Bakery, makes terrific Chinese and Vietnamese dishes like hot-and-sour soup and iced-coffee desserts.
A Star Sommelier’s Wine & Food Journey from India to America Rajat Parr planned to become a chef. Instead, after zigzagging from Calcutta to New York to Singapore, he is a star sommelier in San Francisco with a new wine bar and restaurant, RN74. Here, the recipes that have sustained him.
How to Invent a Family Recipe Not everyone inherits family recipes—some people create their own. Perri Klass explains the origin of her household’s favorite dish, the Thai soup khao soi.
A Self-Guided Study of Japanese Food: Understanding Tofu F&W’s editor, Dana Cowin, sets out to understand Japanese food traditions—but is soon impressed by how modern and trendsetting the cuisine really is.
Hot Bread Kitchen Bakers at New York’s Hot Bread Kitchen share their best recipes and tell how their work changed their lives.
A Self-Guided Study of Japanese Food: Understanding Soba F&W’s editor, Dana Cowin, sets out to understand Japanese food traditions—but is soon impressed by how modern and trendsetting the cuisine really is.
Giving Thanks for $10 Holiday Wines What’s the better Thanksgiving wine: a $3,000 Burgundy or a $10 Sauvignon Blanc? A collector with a stupendous cellar explains his surprising answer.