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November 2009


  • Perfecting Thanksgiving Dinner

    F&W’s Test Kitchen offers amazing versions of eight Thanksgiving classics, then gives two innovative variations for each.
  • 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.
  • Hot Bread Kitchen

    Bakers at New York’s Hot Bread Kitchen share their best recipes and tell how their work changed their lives.
  • 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.
  • Editor’s Letter

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
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