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February 2008 | Features & Columns

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Features

10 Ultimate High-Low Recipes: One main ingredient, two delicious dishes

Secret Ingredients from Top Chefs Most great chefs have at least one secret-weapon ingredient that they rely on to turn a lackluster dishes into extraordinary ones. Chef Daniel Orr of Farm Bloomington restaurant says, “There are certain things we call ‘cheap tricks’ in the business—grace notes that can simply elevate an otherwise drab dish.” When Food & Wine asked five chefs to share their favorite examples, some chose luxe specialty foods while others opted for familiar supermarket products used in unexpected ways. Here, their answers:

Editor’s Letter

10 Ultimate High-Low Recipes One main ingredient, two delicious dishes: from simple (pork ribs, chocolate cream pie) to spectacular (harissa-crusted pork roast, chocolate soufflés).

Bargain Bordeaux & Luxurious Dinners Although Bordeaux produces some of the world’s most rarefied wines, it’s also home to reds that offer Old World elegance and intense flavor for a modest price—and are impressively food-friendly, too.

Bargain Bordeaux & Luxurious Dinners: Left Bank

Bargain Bordeaux & Luxurious Dinners: Pessac-Léognan & Graves

Bargain Bordeaux & Luxurious Dinners: Right Bank

Wine 101: Malbec

Originally used as a blending grape in France’s Bordeaux region, Malbec has found its true home in Argentina’s Mendoza region.

Super Bowl Blowout Even if Cleveland chef Michael Symon’s home team rarely makes it to the play-offs, his annual Super Bowl party is always the place to be, thanks to his delicious spicy buffalo wings, bacon-spiked chili and sweet corn bread.

Top Chef Winner’s Tips Bravo’s Top Chef winner Hung Huynh inspired the judges with his confident approach to truffles, foie gras and other delicacies. But what would he do on a tight budget? Kate Krader reports from the kitchen.

Mark and Clark's Superfast Recipes

Columns

Travel Jackson Hole's Après-Ski News
Kitchens Lessons From a Kitchen Guru
Master Cook Chefs' $30 Challenge
Master Cook Chefs’ $30 Challenge: Barbara Lynch
Master Cook Chefs’ $30 Challenge: Daniel Orr
Master Cook Chefs’ $30 Challenge: Mike Price
Last Bite Chocolate-Caramel Sandwich Cookies
Tasting Room Best Rosé Champagnes & Sparkling Wines
Tasting Room Best Rosé Champagne & Sparkling Wines: Champagne
Tasting Room The Best Rosé Champagnes & Sparkling Wines: Sparkling Wine
Restaurants Big City Value Eats: Where To Go Next in London
Restaurants Big City Value Eats: Where To Go Next in New York
Restaurants Big City Value Eats: Where To Go Next in Paris
Well-Being Winter’s Healthiest Recipes
Home Sonoma's Style Source
Wine Matters The Benefits of BYOB
Test Kitchen The Perfect Pot Roast
Travel Tokyo Now: Restaurants and Hotels in Japan
Travel Tokyo, Day 1: Breakfast Sushi, Buddhist Lunch, Spicy Cod Pancakes
Travel Tokyo, Day 2: Japanese Éclairs, Perfect Ramen, Sake Fix, Soba Heaven
Travel Tokyo, Day 3: Decadent Tofu, Pork-Innard Stew, Kaiseki-Like “Kappo”
Travel Tokyo, Day 4: Japanese Pasta, Prehistoric-Shrimp Sushi
Travel Tokyo, Day 5: Pasta & Fried-Pork Feast
Travel Tokyo, Day 6: Classic Pork, Hipster Hub
Kitchens More Lessons From a Kitchen Guru

News & Notes Small-Space Wine Storage Tips
News & Notes Brut Chic
News & Notes Budget-Friendly Designer Hotels
News & Notes Chef Dispatch: Jose Garces in Mexico
News & Notes Chefs’ High-Low Food Splurges
News & Notes Chocolate Tiers
News & Notes Don’t Miss Event
News & Notes High-Low Style
News & Notes America’s Ultimate Caffeine Fix
News & Notes Book Your Dream Wine Trip
News & Notes Wine Lit: From Erudite to Lite
News & Notes Status Ingredient: Abalone

Features

Columns

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