February 2008

Features

• 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