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April 2005

Issues:

Features & Columns

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Features

Height of Pit Cuisine
What do you get when you put a French-trained chef from New York City in charge of the barbecue pit on a Wild West ranch? Some of the best baby back ribs and pulled pork the locals have ever tasted.
Holidays: Cal & Mike's Excellent Easter
When a chef and musician swap lessons, one learns how to grill a juicy leg of lamb, the other how to play guitar for a post-dinner jam.
Chef Recipes Made Cheap & Easy
Have you ever thought about how much money you'd save by making restaurant-style meals at home instead of eating out? F&W crunched the numbers while adapting seven amazing chef recipes to make them simpler and more affordable.
Favorite Smokers
You can make good barbecue on a grill, but using a smoker—which has a separate fire box to keep the heat low and indirect—is easier and better. Here are some of Adam Perry Lang’s favorite models.
Wine Report: Lombardy, Italy
World's Best Meal Deals | New York City; Sydney; Moscow; Tokyo; London
Star chefs and restaurateurs name the best cheap meals in five of the world's most expensive cities.
The Social Swirl
Chef Marc Murphy and Pamela Schein Murphy of New York City's Landmarc invite their friends to a delicious dinner party with a perk: The guests will all learn how to recognize aromas in wines, from caramel to blueberries.

Columns

Kitchens
Buying Guide: 25 Ways to Save or Splurge
Maverick
Designer Dumplings
Wine Matters
The Great Wine-Bargain Hunt
Always Hungry
The Pantry Forager
Fast
Minimalist Recipes from Katy Sparks
News & Notes
Fast Food: Benevolent Burritos | Chipotle
News & Notes
A Twentysomething Talent | David Lieberman
News & Notes
Spirit News | UV Vodka
News & Notes
Style Note | Isaac Mizrahi's home collection
News & Notes
Testing Note | Oxo's julienne peeler
News & Notes
The Coolest Drinks | Food & Wine: Cocktails 2005

Recipes

See Features & Columns | Subscribe to the Magazine

Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad

Baked Four-Cheese Spaghetti

Baked Three-Bean Casserole with Crispy Bacon

Barbecued Baby Back Ribs

Beer Can Chicken

Braised Short Ribs with Celery-Root Pancakes

Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

Cauliflower and Roasted Beet Salad with Rich Herb Dressing

Celery-Root Pancakes

Cheddar-Polenta Biscuits with Ham Salad

Chicken Potpie with Cream Biscuit Topping

Chicken and Coconut Shumai

Chocolate Mousse

Cider Mop Spray

Creamy Fennel Mashed Potatoes

Crispy Pork and Kimchi Pot Stickers

Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds

Garlic Chive Dumplings Wrapped in Napa Cabbage

Garlicky Barbecue Marinade

Green Bean and Tomato Salad with Green Apple and Cider Dressing

Grilled Leg of Lamb with Garlic and Rosemary

Grilled Pork with Curried Apricots and Napa Cabbage

Grilled Skirt Steak with Fregola and Italian Frying Peppers

Halibut with Fresh Fennel and New Potatoes

Homemade Yodels

Juicy Pulled-Pork Sandwiches

Lamb Chops with Garlic Custard

Lamb Kebabs with Cool Cucumber Salad

Lemon Upside-Down Cake

Lemony Chicken Fricassee with Shallots and Morels

Lemony Shrimp Dumplings

Milk-Jam Éclairs

Oven-Braised Lamb with Gremolata

Parmesan Cookies

Peanut Butter Crunch French Toast

Pecorino Ravioli with Walnuts and Marjoram

Plump Turkey-Stuffed Tofu Dumplings

Roasted Chicken with Tarragon Jus

Salmon-Skin Sushi Rolls

Seared Tuna with Potatoes and Anchovy Vinaigrette

Seven-Spice Dry Rub

Smoky Barbecued Brisket

Soy-Ginger Flank Steak with Grilled Eggplant

Spicy Creamed-Corn Cakes with Scallions

Steamed Mussels with Pesto and Tomatoes

Sweet and Sticky Barbecue Sauce

Swordfish with Orzo, Pistachios and Olives

Warm Mushroom and Bacon Salad

Warm Olives with Rosemary, Garlic and Lemon

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