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September 2002

Features & Columns

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Features

  • New Zeal for New Zealand

    The Lord of the Rings, the America's Cup, Sauvignon Blanc: These are just three reasons New Zealand has become such a fashionable destination. Here's a guide to the country's best, from the most beautiful wilderness lodges to the finest wineries.

  • Chef Way, Real Way

    Some restaurant food is impossible to reproduce at home: It's just too complicated. Here, we streamlined the ingredient lists and simplified the techniques of three star chefs--Alfred Portale, Wayne Nish and Laurent Tourondel--to create eight easy dishes that evoke the delicious flavors of the originals.

  • A Signature Dinner Party

    Nobu dotted scallops with chili paste; Daniel Boulud stuffed quail with figs. At a dinner celebrating signature style, four chefs prepared signature dishes for two dozen guests and their two hosts, F&W's Dana Cowin and theme-party expert Rena Sindi.

  • Stars & Stripes

    British designer Paul Smith adores a good meal--he's even put his trademark stripes on plates. Here he teams up with Nigel Slater, the BBC cooking star, to discuss "normal guy food" and make some simple recipes.

  • Mexico City's Moment

    The capital is in mid-transformation as new restaurants proliferate and even Starbucks debuts. But don't worry: The culture is more potent than a hundred coffee bars.

Columns

Recipes

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Asian Vegetable Slaw
Baked Flounder with Parmesan Crumbs
Basil Chicken Curry with Coconut Rice
Basil Leaves Stuffed with Chèvre and Pine Nuts
Beef Braciole in Umido
Berry Parfaits with Vanilla Cream and Ginger
Butternut Squash Gratin with Creamed Spinach
Camembert Baked in Its Box
Chicken and Bulgur Salad with Avocado
Chinese Long Beans with Cracked Black Pepper
Chocolate Malteds
Chocolate-Crusted Plum Galette
Fillet of Sole with Capers, Almonds and Lemon
Grilled Lamb Steaks with Chile-Mint Salsa
Grilled Salmon Salad with Miso Vinaigrette
Grilled Salmon with Roasted Fennel and Tomatoes
Lamb Chops with Vegetable Ragout
Mushroom Pomponnettes
Parmesan Garlic Bread
Pasta with Sausage, Basil and Mustard
Portuguese-Style Linguine with Clams, Chorizo and Tomatoes
Potato and Smoked Mackerel Dauphinoise
Quail Stuffed with Fresh Figs and Prosciutto
Roast Chicken with Shallots and Dried Cranberries
Roasted Leek and Potato Salad
Roasted Vegetable Galette
Sautéed Chicken with Garlic and Parsley
Sea Bass all'Acqua Pazza
Sea Scallop Tiradito
Shrimp and Goat Cheese Risotto
Shrimp in Black Bean Sauce
Soy-and-Ginger-Glazed Salmon with Udon Noodles
Spaghetti with Scallops, Sun-Dried Tomatoes and Olives
Spicy Mussels with Ginger and Lemongrass
Steak Sandwiches
Tomato Acqua Cotta
Tomato Gratin with Orange Zest
Vanilla Sundaes with Crisped Rice-and-Peanut Crunch
Warm Chocolate Soufflé Tarts
Warm New Potato Salad with Taleggio and Arugula
Zucchini Carpaccio
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