Features

Two Stellar Vintages in Oregon The '05 and '06 vintages in Oregon produced some of the state's finest wines in years. F&W's Megan Krigbaum recommends five of the best.
A Lesson in Indian Flavors Chef Vikram Sunderam of Washington, DC’s Rasika uses rare spices to create phenomenal dishes. F&W simplifies his best recipes.
Best Paris Wine Bars: Racines Entrepreneurs are reinventing the Paris wine bar with exciting boutique bottles and amazing food, as in the great recipes here.
10 Entertaining Essentials: Satisfying Family-Style Dishes Ethan Stowell of Seattle’s Union, an F&W Best New Chef 2008, prepares unbelievably satisfying family-style dishes that require little more than a good glass of wine to become a complete meal.
Best Paris Wine Bars: Les Fines Gueules Entrepreneurs are reinventing the Paris wine bar with exciting boutique bottles and amazing food, as in the great recipes here.
Best Paris Wine Bars: Cavestève Entrepreneurs are reinventing the Paris wine bar with exciting boutique bottles and amazing food, as in the great recipes here.
Top Chef Wine Challenge F&W dared Stephanie Izard, the winner of Top Chef Season 4, to come up with three very different recipes to pair with Gewürztraminer. Here, Stephanie’s three remarkable creations.
Best Paris Wine Bars: Alfred Entrepreneurs are reinventing the Paris wine bar with exciting boutique bottles and amazing food, as in the great recipes here.
Luxe Lodging: Classic Hotels in South Africa The country’s hoteliers have been opening amazing new places to stay, with superlative restaurants and impressive wine cellars.
Tasmania Wine and Whiskey Travel Details: Vineyards and Distilleries On a drive through Tasmania, writer Gareth Renowden encounters wild animals and truffle-hunting dogs, samples world-class Pinots and sips some lovely local single malt.
Best Paris Wine Bars Entrepreneurs are reinventing the Paris wine bar with exciting boutique bottles and amazing food.
Lunch with an Italian Wine Impresario Paolo Marzotto helped make Santa Margherita a best seller in America. Now he aims to do the same for his Sicilian wines.
Superfast Side Dishes for Entertaining At Union in downtown Seattle, Ethan Stowell (an F&W Best New Chef 2008) changes his menu daily to showcase the freshest ingredients in the Pacific. For entertaining at home, Stowell recommends keeping it simple and letting the ingredients shine.
Joe Campanale’s Aperitivo Wines True believers in the Italian aperitivo, the team behind New York’s Dell’anima restaurant serves tempting but healthy snacks with light and refreshing wines. Here are Joe Campanale’s wine picks.
Strategies for Cooking with Cheese Whether in a rich tart or crisp biscotti, cheese transforms these recipes by chef Terrance Brennan.
Healthy Italian Hors d’Oeuvres True believers in the Italian aperitivo, the team behind New York’s Dell’anima restaurant serves tempting but healthy snacks with light and refreshing wines.
South Africa Dream Trips The country’s hoteliers have been opening amazing new places to stay, with superlative restaurants and impressive wine cellars.
From Grapes to Grappa Chef-turned-winemaker David Page and his wife, Barbara Shinn, of Long Island’s Shinn Estate Vineyards, share eight homey recipes that showcase the grape at every stage of its life.
Wine, Whiskey and Wallabies: an Epic Tasmanian Tour On a drive through Tasmania, writer Gareth Renowden encounters wild animals and truffle-hunting dogs, samples world-class Pinots and sips some lovely local single malt.
American Wine Awards 2008 F&W’s 11th annual American Wine Awards honor an astonishingly good Pinot Noir producer, an ultra-cult Cab visionary and, of course, a range of terrific wines from Chardonnay to Zinfandel.
Piedmont: Italy’s New Food Capital Piedmont is known for rich dishes featuring truffles and cream sauces, but it’s also Italy’s most culinarily progressive region. Writer Anya von Bremzen meets its brash young chefs and tries something called a virtual oyster.
Where to Go Next: Napa and Sonoma F&W’s roundup of the best restaurants in Napa and Sonoma, from an excellent burger joint backed by a top chef to swank resort dining rooms obsessed with local ingredients. For more great restaurants, check out our guide to the best places to eat in the country.
A Star Chef’s Harvest Dinner When chef Peter Pastan helps California winemaker Sashi Moorman at harvest, he lugs fruit, hauls barrels and—best of all—cooks an exceptional meal with just-picked grapes and Moorman’s wines.

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