February 2000

Features

• Hut Cuisine

  A Vail chef abandons the world of haute cuisine for a simple, delicious dinner in a backcountry cabin.

• Manhattan Transfers

  Serious chefs, stymied by Manhattan's high rents, are finding new freedom in Brooklyn.

• Chardonnay Crusader

  Defining value wines in California made Jess Jackson a hero to the masses. Now he's leading us in an unexpected direction.

• Flavor Savior

  For cooks pressed for time, Janet Rosener's versatile flavor pastes are help in a hurry

• Flower Hour

  Newly arrived in Boston, a fashion insider and her daughter, Daisy, hit the flower market to plan a party

• A Miser's Truffle Guide

  When you have a truffle that costs as much as a psychotherapy session, you don't want to waste a single shaving

• Best Buys at the Butcher Shop

  Some of the cheaper cuts of meat offer the most flavor, especially when they are slow-cooked. The following all benefit from braising or stewing, but we also suggest additional cooking methods. We were disappointed in the inexpensive cuts of veal, so we didn’t include any.

• Wine List Lessons

  A pro shares his tips for getting the best buys at a restaurant.

• The $100 Dinner Party

  The chef at Las Vegas's Picasso restaurant takes a break from extravagance with a tapas party for 10 that costs only $100. Talk about a great deal.

• The Beauty of Speed

  A young beauty-and-style entrepreneur relies on her kitchen for business--and pleasure.

• The Frugal Gourmet

  How to eat like a millionaire for $75 a day in three capitals of serious spending.

• The Meat Masters

  In France, butchers often send you off with a beautiful, inexpensive cut of meat, plus a fabulous recipe to match. Here are their best ideas for beef, pork and lamb.

• The Values Of Villa Matilde

  Southern Italy is getting recognition for its well-priced, well-made wines. Over dinner at the remarkable Villa Matilde, one enthusiast learns more.

• Tips for Eking out Truffle Flavor

• Matt & Ted's Excellent Adventure

  On a drive from America's oldest town to one of its newest, two culinary explorers are amazed by the Florida panhandle