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April 2005

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.
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