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