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April 1999

Features

  • Primal Winemaking

    Winemakers love technology, so why are they watching for comets and calculating the cycles of the moon?
  • Salad Days in Hawaii

    In the cradle between two volcanoes, the farmers of Waimea are growing beautiful baby lettuces (exotic by local standards) that are inspiring many of Hawaii's top chefs
  • Good Morels

    These rooty nuggets of the forest floor are delicious, as the six recipes here prove. And as one writer discovers, they taste even better when you've foraged for them yourself.
  • Green Goddess

    Alice Waters calls her one of the most eco-conscious young chefs in the country. She's also one of the most talented. Meet Suzanne Goin of L.A.'s Lucques.
  • Heaven in Earth

    Hidden inside caves, clinging to rocks or shaped from clay, these seven hotels offer civilized pleasures
  • Celebrating Portugal's Green Wine

    Vinho Verde isn't green at all--it's white. It's also a light, lovely accompaniment to a splendid spring lunch at the Aveleda winery.
  • Dining Gallery

    At museums across the country, Lee Mingwei merges food and art
  • Egg Tips

  • Activists in Aprons

    The environmental movement has a new battleground: the restaurant kitchen.
  • An Artist in the Kitchen

    Hisachika Takahashi, Robert Rauschenberg's right-hand man and an ingenious home cook, stretches his imagination (and his ingredients) at a downtown dinner party
  • Tender Roasted Pork

    Italians will cook a whole pig on a spit, but there's an easier way
  • Thai Speed

    Su-Mei Yu works the wok in her San Diego backyard
  • The Passover Chronicles

    This Jewish holiday is an edible metaphor.
  • Tips for Shopping for Morels

Columns

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