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April 2004

Issues:

Features & Columns

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Features

Olivier's Twist | Olivier Baussan
Olivier Baussan, founder of Oliviers & Co. and L'Occitane, made his fortune selling artisanal olive oils and herb-scented soaps. Now he has a fresh ambition: to open a new kind of Mediterranean restaurant in America.
Holidays: Passover in Sawtooth
In their house near Sawtooth National Forest, one family celebrates the holiday Idaho-style, with crispy fried trout, spiced brisket and brown-sugar cookies.
Lavinia: The World's Best Wine Shop?
Enormous, eclectic and fiercely committed to quality no matter the source, Paris's new Lavinia champions everything from small French vigneron bottlings to big-name American wines. Patrick Matthews visits.
Sunday Lunch With La Famiglia
A family of talented Italian home cooks gathers for lunch under a leafy pergola to honor the spirit of their Nonna Amelia, who joyfully prepared meals for as many as 80 relatives.
Tastemakers: Mezcal Missionary | Ron Cooper
Tastemakers: Rum Innovator | Tim Haughinberry
Tastemakers: Scotch Revivalist | Jim McEwan
Three Perfect Spring Menus
Three women, three bags of ingredients, three menus: F&W challenged a trio of great cooks to transform a selection of spring ingredients (asparagus, lamb, peas, rhubarb and more) into simple, singular meals.
Trends: Social Science | Party Technology
Ten new high-tech toys for any party, from a tapeless camcorder to a photo-snapping robot.

Columns

Fast
Quick Egg Dishes
Well-Being
Frozen Foods
Home
House of Style | Mark Lenox
Last Bite
Double Dark Chocolate Cupcakes with Peanut Butter Filling
Pairing of the Month
Easter Veal & White Wine | Au Bon Climat
Tasting Notes
Fact Sheet: Holiday Wines | Easter and Passover
Fast
Five-Ingredient Recipes
Wine Matters
Supermarket Wine Scout
News & Notes
Pantry: Designer Tea | Tea Forté
News & Notes
Restaurant Trends | Spring 2004
News & Notes
Home | Kate Spade
News & Notes
Style: Cook's Sanctuary | Le Sanctuaire
News & Notes
Taste Test: Easter Chocolate
News & Notes
Travel: London Lodging | The Zetter
News & Notes
Trend: Pig Heaven | Kurobuta

Recipes

See Features & Columns | Subscribe to the Magazine

Asparagus Salad with Toasted Walnuts and Goat Cheese

Asparagus Soup with Lemon-Herb Crème Fraîche

Brown-Sugar Meringues

Chocolate-Coated Almonds

Creamy Fried Mozzarella Balls

Creamy Green Chile Soup

Crisp Herb-Roasted Fingerlings with Scallions

Crispy Potato-Leek Rösti

Date and Fig Pastilla

Double Dark Chocolate Cupcakes with Peanut Butter Filling

Easter Veal Loin with Fennel-Lima Bean Puree

Eggplants Stuffed with Tarragon Lamb

Fennel Salad with Parmesan

Fresh Green Salad with Citrus Vinaigrette

Grandma Selma's Brisket

Green Beans in Cherry Tomato Sauce

Grilled Calamari with Parsley

Grilled Salmon with Mustard Sauce

Ham and Cheese Pizza Rustica

Idaho Potato Chips

Israeli Couscous with Peas and Mint

Kasha and Noodles with Caramelized Onions

Lamb Steaks with Milk, Honey and Cumin Marinade

Lemon Cheesecake with Olive Oil

Lemon Ricotta Cheesecake

Lemony Lamb Chops with Asparagus

Mango-Raspberry Baked Alaskas

Matzo Meal-Crusted Trout

Mediterranean Fish Soup with Garlicky Rouille

Mexican Shrimp Cocktail

Mixed Lettuces with Orange Vinaigrette and Candied Pecans

Neapolitan Lemon Granita

Orange-Almond Shortbread with Strawberry Compote

Penne with Zucchini and Basil

Peppercorn Beef with Gorgonzola Cheese

Poached Salmon in a Fresh Herb and Spring Pea Broth

Roast Chickens with Black Pepper-Maple Glaze

Sawtooth Mountain Breezes

Smoky Sautéed Bacon and Leeks

Spaghetti with Shrimp and Spicy Tomato Sauce

Spicy Tuna Rillettes

Spinach and Artichoke Pizzas

Spring Peas with New Potatoes, Herbs and Watercress

Strawberry and Sweet Wine Gelées with Candied Pistachios

Strawberry-Rhubarb Galette

Sweet-and-Spicy Pork Ribs

Swordfish Steaks with Mint and Garlic

Tender-Flaky Pastry

Tiny Peppers in Cherry Tomato Sauce

Warm Lentils with Radishes

Zucchini Gratin with Gruyère Cheese

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