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February 1999

Features & Columns

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Features

  • New York Now | 1999

  • Pepper Love

    A cookbook author's passion for fiery black peppercorns leads her to the lush spice plantations of India

  • Franc Talk

    Cabernet Franc has long been an invaluable blending grape. Now Napa's La Jota Winery is giving it star treatment--and throwing a party to celebrate.

  • Hot Zones

    Wine lovers looking for the next big thing are setting their sights on three grape-growing regions

  • The Chile Goddess

    A boutique pepper farmer near Santa Fe inspires six amazing recipes

  • The Hottest Chefs Alive

    As glamorous as rock stars (and sometimes just as difficult), the 10 chefs here are the superstars of the food world

  • The Pioneer Spirit of Patagonia

    With trout from an ice-blue mountain lake and beef from the pampas, chef Frances Mallmann creates a fabulous menu for Argentina's Wild West

  • Tropical Chicken

    Asian-flavored chicken wings are hot, spicy and totally addictive

  • Men at Work

    When guys cook for fun, a meal is both chemistry experiment and performance art

Columns

Recipes

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Allegro Salad
Apple Spice Cake
Avocado-Black Bean Salsa
Beef and Olive Empanadas
Beef and Veal Stew in Pumpkins
Beef with Crushed Peppercorns
Black Bean and Chorizo Stuffed Chiles
Black Pepper Chicken Curry
Black Pepper-Crusted Roast Beef
Braised Veal with Wild Mushrooms
Burn-Your-Fingers Chicken Wings
Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce
Chocolate-Chestnut Semifreddo Pops with Candied Cranberries
Corn and Zucchini Enchiladas with Chile Sauce
Creamy Crab Canapés with Lemon and Caviar
Crisp Crêpes Filled with Caramel
Delicata Squash Soup
Fiery Jalapeño Sauce
Fried Spicy Tomatoes
Glazed Apple Tart
Grilled Chicken with Lemon-Herb Sauce
Hannah's Barbecued Chicken
Lamb Loins with Mustard Crumbs
Masala Chai
Pappadams
Parmesan Tartlets with Tomato Confit
Pepper Pound Cake
Peppercorn Pulao
Poached Salmon with Sour Cream Sauce
Potato Cakes Stuffed with Trout
Quinoa with Caramelized Onions
Rasam
Roasted Lamb with Potatoes and Rosemary Chimichurri
Roasted Pork Tenderloin with Indian Spice Crust
Roasted Rock Cod with Italian Peppers
Spicy Chickpeas
Spinach and Ricotta Gnocchi
Tomato Confit
Warm Salad of Winter Fruits, Endives and Pancetta
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