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February 2007

Issues:

Features & Columns

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Features

How to Eat Like a Locavore
A new group of cooks is taking the "eat local" dictum to an extreme: They’ll only buy ingredients produced within a 100-mile radius. Here, two locavores share their best winter recipes.
Colorado Cookout
For the chef and the sommelier of Frasca in Boulder, Colorado, a mellow Sunday means an afternoon of snowshoeing and snow cycling with their wives, followed by a phenomenal candlelit dinner cooked outside—yes, outside—on the grill.
Editor’s Letter
Alabama’s Best Covered-Dish Dinner
At their monthly potluck dinners, a group of Alabama photographers, fashion designers and artists—all good friends and good cooks—gather to celebrate Southern handcraft.
Become a Wine Expert in 28 Days
Here’s how to do it: Taste a lot, read a little, check out some enlightening Web sites and have fun. Kick-start your education this month with our February calendar, highlighting at least one great wine a day.

Columns

Master Cook
Provençal Comfort Food
Well-Being
How to Be a Natural Cook
Wine Matters
In Search of Perfect Wine Storage
Test Kitchen
Blueberry Muffins
Kitchens
Ultimate Refrigerator Buying Guide
Test Kitchen
Top 10 Test Kitchen Discoveries
News & Notes
6 Easy Ways To Do Good
News & Notes
6 Reasons We Love Jelly
News & Notes
7 New Uses For Technology
Wine
Best Wines $10 & Under
News & Notes
Taste Test: Best Supermarket Peanut Butter

Recipes

See Features & Columns | Subscribe to the Magazine

Asparagus with Poached Eggs and Citrus-Ginger Vinaigrette

Blood Orange Granita with Vanilla Ice Cream

Blueberry Muffins with Crumb Topping

Braised Red Cabbage

Broccoli and Wild Mushroom Casserole

Broken Lasagna with Walnut Pesto

Butternut Squash Soup with Apple and Smoked Cheddar

Buttery Buttermilk Biscuits

Caramelized Onion Tart with Whole Wheat Crust

Cheddar-and-Cayenne Crackers

Cheesy Grits Casserole

Coal-Roasted Potatoes

Cranberry-Walnut Power Bars

Crispy Frico with Soppressata

Crispy Tofu with Noodles

Green Salad with Goat Cheese and Pistachios

Grilled Capon with Salsa Verde

Grilled Cauliflower Salad with Raisin-Almond Dressing

Grilled Meatballs with Scallion and Shaved Cheese Salad

Honey-Lemon Curd with Crème Fraîche

Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread

Lemon Chess Pie

Maple-Glazed Root Vegetables

Maple-Glazed Root Vegetables

Pork and Wild Mushroom Daube

Pumpkin Cheesecake

Red Wine-Braised Lamb Shanks

Roasted Salmon with Tomato Jam

Sizzled Clams with Udon Noodles and Watercress

Slow-Roasted Pork

Steamed Dungeness Crab with Meyer Lemon Aioli

Supercrispy Pan-Fried Chicken

Superrich Hot Chocolate with Coconut Cream

Sweet Potato Casserole

Thai Chicken Stew with Potato-Chive Dumplings

Thai Grilled Beef Salad

Thin-Sliced Beans with Citrus Zest and Chives

Vegetable and Chicken Stir-Fry

Warm Churros and Hot Chocolate

Watercress Salad with Beets and Roasted-Garlic Crostini

Whole Wheat Linguine with Manila Clams and Baby Fennel

Yukon Gold Potato, Leek and Fromage Blanc Frittata

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