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August 1999

Features

  • Outward Bound

    On a Jamaican beach or in a Los Angeles garden, the best summer parties bring elegance outdoors
  • Perfect-Pasta Tip

  • Picnic at Triple Creek

    When the CEO of Intel needs to escape the techno-world, he grabs his fishing rod and heads to Montana's Triple Creek Ranch--after all, he owns the place. The menu here completes the Big Sky fantasy.
  • Rules for Mixing Gin

    While vodka simply disappears into a drink, gin, which has a more assertive flavor, is a little trickier to blend. When a combination is successful, though, it attains a level of complexity that’s impossible with vodka. Some guidelines for home bartenders.
  • Food Court

    The European Union has judged hundreds of traditional foods to be national treasures. Here's why cooks are celebrating.
  • How Sweet It Is

    After decades of Communist rule, Hungary's Tokaj region is reclaiming its legacy of superlative dessert wines
  • Instant Italy

    Melons and tomatoes at a Minnesota farmers' market transport one cook to Lombardy and Puglia.
  • Is Santa Barbara the Next Napa?

    Santa Barbara County doesn't have the cachet of Napa Valley--at least, not yet. But with a growing reputation for world-class wines, it's become hot on its own terms.
  • Lunch in an Italian Garden

    A chef and his wife take the day off from their three-star restaurant on the Amalfi Coast for a family feast
  • Madhur's Day in the Sun

    As she awaits the release of her new blockbuster cookbook, Madhur Jaffrey steals away to Martha's Vineyard with her family--and a stash of easy summer recipes
  • Burger Heaven

    How did the drippy, juicy hamburger get to be the signature dish of health-obsessed Los Angeles?
  • A Wild Green Redeemed

    Some Americans call it a weed, but in Turkey, purslane is a prize
  • Sour Power

    Exploring the potential of easy summer pickling.
  • The Anglo File

    Three English country hotels that don't feel like Masterpiece Theatre sets
  • The Gin Crowd

    A slew of new varieties is proving that the old spirit still has plenty of kick left in it. With nine classic cocktails.
  • Tips for Full-Flavored Pickles

    Follow these tips to make beautiful and full-flavored vegetable pickles.

Columns

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