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August 2006

Issues:

Features & Columns

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Features

Chocolate Truffle Layer Cake
Editor's Letter, August 2006
Editor's Letter, September 2006
Where to Go Next: London
Star Chefs' Simple Desserts
F&W challenged three ambitious pastry chefs to do something easy yet impressive with fruit.
Summer Light
The Feel-Good Kitchen
Almost everything at The Kitchen in Colorado is eco-sensitive, down to the biodegradable straws. But here's the best part: luscious dishes like pork chops with herb salsa and chopped salad with goat cheese. Writer Lois Smith Brady explains why one of America's greenest restaurants is also one of its finest.
The New Normal in New Orleans
For the city's restaurant community, the year since Hurricane Katrina hit has been a time to redefine their reality and reimagine their future. Pete Wells reports.
The Texas Two Step
Chef Tim Love of the Lonesome Dove Western Bistro in Fort Worth, Texas, adores making big food—large cuts of meat, whole fish, hefty turkeys—then turning the leftovers into amazing dishes.
Tomatoes: A Love Story
Amy Giaquinta's tomato fest has become one of Napa's most popular harvest parties. Her friends come to sample amazing dishes and place orders for seedlings.

Columns

Entertaining
Cocktail Clinic
News & Notes
Health News: Superfruits
News & Notes
Design
News & Notes
Eco-Smart Laundry
News & Notes
First Bites
News & Notes
Taste Test: Raspberry Sorbets
News & Notes
Natural Beauty

Recipes

See Features & Columns | Subscribe to the Magazine

Angel Food Cake with Three-Berry Compote

Asparagus, Greens and Beans with Tapenade Toasts

Bok Choy with Black Bean Sauce

Bulgur with Tangy Artichokes

Cajun-Spiced, Open-Faced Red Pepper Frittata Sandwiches

Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts

Classic Gin Martini

Classic Margarita

Classic Vodka Gimlet

Corn-Bread Tartlets with Ricotta and Green Zebra Tomatoes

Crab Salad with Caesar Vinaigrette

Crispy Sea Bass with Noodles

Crudités with Wasabi Dip

Cutting Edge Gin Martini

Cutting Edge Margarita

Cutting Edge Vodka Gimlet

Fresh Cranberry Bean and Tomato Stew

Fried Green Tomatoes with Bacon Vinaigrette and Warm Frisée

Gazpacho Shooters

Greek Salad with Bulgur in Pita Pockets

Green Grape and Marcona Almond Gazpacho

Green Tea Panna Cotta

Grilled Beef with Sesame Dressing

Grilled Broccoli with Anchovy Dressing

Grilled Sea Bass with Parsley-Anchovy Sauce

Grilled Wild Salmon Skewers with Orange Tomato Jam

Hibiscus and Grapefruit Sorbet

Marinated Pork Chops with Herb Salsa

Melon Granita Trio

Mini Roasted Tomato Tatins

Mixed Greens with Plums and Parmesan Cheese

Pan-Seared Halibut with Tomato Vinaigrette

Pappardelle with Zucchini and Mint-Parsley Pesto

Pistou de Marseille

Planter's Punch

Poached Plum Tart

Scallops with Summer Squash

Seasonal Gin Martini

Seasonal Margarita

Seasonal Vodka Gimlet

Smoky Citrus Shrimp with Parsley

Soupe au Pistou

Spaghetti with Lemon, Chile and Creamy Spinach

Spicy Tomato Granita

Steamed Cockles in Scallion Broth

Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf

Summer Fruit Pudding

Thai Summer Bean Stew with Chicken

Thai Vegetable and Smoky Eggplant Salad

Tomatillo-Poblano Guacamole

Trader Vic's Mai Tai

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