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April 2000

Features

  • Pastry Pioneers

    Having mastered dessert, pastry chefs are taking on main courses. Here's how they're making the leap from apple pie to chicken potpie,from lemon tart to lemon pizza.
  • Patricio Osses | Sea Searcher

  • Reinventing Vodka

    At Domaine Charbay, the reclusive Miles Karakasevic is at the head of a microdistillery movement
  • Sebastian Beckwith | Tea Detective

  • Seven Wine Rebels

    You may not know their names, but these quiet revolutionaries have changed the way the world makes wine
  • Heart And Seoul

    An affair turned the writer on to Korean food. She falls in love again on a trip through Korea's cities and countryside to explore the vibrant culture and exotic cuisine.
  • Indian Takeout

    How a family of pirates from Rhode Island brought home all the flavors of Calcutta in a single suitcase
  • Lucia Cleveland | Spice Scout

  • A Chef At His Peak

    Eric Ripert of New York's Le Bernardin traces his four-star cuisine back to childhood outings in the Pyrenees. On a homecoming trip, he rediscovers the mountains' magic.
  • A Country Easter

    When filmmaker Tamasin Day-Lewis and her family get together for Easter, their alfresco lunches are a celebration of England's most vivid spring flavors.
  • A Dot-Com Dinner

    An e-commerce entrepreneur cybershops for a luxurious dinner party
  • A Pig Tale

    Used in small amounts to deliver a big hit of flavor, ham can send healthful eaters to hog heaven.
  • A Tapas King

    A chef who once cooked for Spanish royalty brings a taste of San Sebastián to Seattle
  • Almost-Instant Tapas

    Pintxos are the Basque version of Madrid’s tapas. Joseph Jiménez de Jiménez suggests a few dishes that are quick to assemble
  • Syrah: The Next Big Grape

    California is experiencing a Syrah boom; an enthusiast explains why. Plus 7 delicious Syrah-friendly recipes.
  • Mex Appeal

    With jungles, waterfalls and one of Mexico's best regional cuisines, little-known Veracruz is a great adventure.
  • Modern Passover

    Cookbook author Jayne Cohen finds liberation in updating the classic holiday meal

Columns

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