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December 2002 | Features & Columns

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Features

Primer: Cave Man | Cheese Basics Exalted chefs rely on Bernard Antony, an artisan who ages cheeses into magnificent maturity in his caves. Here's a look at his craft and a crash course on cheese basics.

Road Trip: Biloxi or Bust On a drive along the Gulf Coast's Redneck Riviera, ambitious new restaurants are turning up next to classic seafood joints and fried-chicken spots.

Four Perfect Holiday Dishes

Holidays: Hanukkah Doughnut Party It's a Hanukkah tradition to serve foods cooked in oil—as if anyone needed a reason to devour these fresh, warm, irresistible doughnuts.

How to Temper Chocolate

Cookbooks: 10 Best Cookbooks of the Year For F&W's forthcoming Best of the Best recipe collection, we tested a year's worth of cookbooks to single out the finest.

Cooking at Six | Cooking with Children Most six-year-olds crave mac and cheese, but Gio Tramonto would rather make spaetzle with chives—with a little help from his mother, star Chicago pastry chef Gale Gand.

Editors' Picks: Gift Check Here's what the F&W staff is giving this year: extraordinary serving pieces, pantry finds and themed gift baskets——at a discount!

Entertaining: In the Papers | Invitations The latest in invitations, gift tags and note cards? Ice cream colors, rice paper and quirky illustrations.

Family: An Austrian Christmas His Viennese grandmother was a terrible cook, yet she made perfect Wiener schnitzel at Christmas. A writer remembers that revelatory dish.

Fast Company | Cocktail Party Melissa Clark's cocktail parties are as sophisticated as the cookbooks she coauthors with celebrity chefs, but the preparation is much, much quicker. Here she pairs her stylish, no-fuss appetizers with bartender Eben Klemm's ultracreative drinks.

A League of Their Own | Community Cookbooks Before the days of blockbuster cookbooks, Americans relied on recipe collections from junior leagues and other community groups. An enthusiast explains their appeal, and F&W's Marcia Kiesel creates holiday recipes inspired by seven classics.

Awards: Spirits of the Year 2002 For our third annual Spirits of the Year Awards, we tasted more than 50 new contenders from innovators, traditionalists and everyone in between.

Update: Champagne News Trends, travel tips, vintage reviews and other notable developments from the sparkling-wine world.

The New Classic Cookies | Pierre Hermé's Christmas Cookies Brilliant pastry chef Pierre Hermé learned his craft growing up in Alsace, the only part of France with a Christmas cookie tradition. His recipes here reveal both his Alsatian heritage and his maverick vision.

Trends: It's a Small World From micro bikes to teeny-weeny martinis, tiny is trendy. Here, a look at a few small wonders.

Columns

Pairing of the Month Paella & a Portuguese Red
Travel Paradise Plus | Fiji
Wine Matters Rosé Champagne Debate
Well-Being Lemons
Last Bite Chocolate Gems
Tasting Notes Fact Sheet: Bordeaux
Recipe Rescue Baking Bread
Restaurants Where to Go Next in Santa Fe
Fast Speedy Sauces
Kitchens Teacher's Tools | Cooking Equipment for Kids

News & Notes Restaurant Futurist | Spanish chef Aitor Elizegui
News & Notes Gift - Wax Poetic | Kevin Spetifore candles
News & Notes Home - Soap Star | Method Soap
News & Notes Kitchen | Saeco's Italia Home Espresso machine
News & Notes Cellar Smarts | Food & Wine Magazine's Official Wine Guide 2003
News & Notes Equipment Case Célèbre | The Chef's Trunk
News & Notes Address Book - Restaurants | Venice Beach, California
News & Notes Style - Blown Away | Michiko Sakano glassware
News & Notes Sweet Baby | Martine's Chocolates
News & Notes Taste Test: Smoked Salmon
News & Notes Training Day | Cooking Schools
News & Notes Travel | Wilderness Adventure Spa - Jackson, Wyoming

Features

Columns

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