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January 2005 | Features & Columns Bullet_tocSee Recipes Bullet_toc Subscribe to the Magazine

Features

Mallorca is For Wine Lovers Mallorca's beaches are famous worldwide, but its wines haven't been so lucky. Now, as the Spanish island's wine industry rebuilds itself after a few ill-fated centuries, it is producing some exceptionally delicious bottles—and attracting a new kind of traveler.
A Bon Vivant's Diet The founder of Manhattan's French Culinary Institute, Dorothy Cann Hamilton, loves going to restaurants, giving parties and cooking for her family. To do all this—and still lose weight—she asked the FCI chefs and alumni for a flexible, doable diet.
Navel Gazing | Citrus Fruits From heirloom navel oranges to limequats, we see the future in exotic new citrus fruits. Some are sort of funny looking, actually, but they're so good for you, so delicious and so versatile in the kitchen that you'll fall in love, whether you use them in a vibrant Thai salad, a spicy sauce for seared duck, or a wiggly jelly topped with meringue.

Columns

Home It's Easy Being Green | Green Kitchens
Wine Matters Machine-Age Wines | High-Tech Trends
Travel Boulder's High Life | Boulder, Colorado
Fast Vegetarian Dishes
Travel Where to Go Next: The Caribbean | January 2005
Flavor of the Month Yogurt
Tasting Notes Sparkling Wines
Well-Being Strength Training
Maverick The Nori Papers | A Japanese-Inspired Chef
News & Notes Old-Fashioned Bars | Chocolate Bar
News & Notes Restaurants | In-house Butchering...Haute Salt...Fresh Tofu
News & Notes Ingredients | Retro Candy...Vinegars...Mixes
News & Notes Crystal Clear | Feliciti's new glass bottle
News & Notes What's in Fashion at Home | Plates...Stemless Champagne Flutes...Charcoal Grills
News & Notes What's New in Tea
News & Notes Wine | Global Portfolios...Ancient Vines...Aromatic Varietals
News & Notes Travel | The Americas...Africa...Asia
food
The Dish Twice weekly chef recipes made easy, weekly meal planners.

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The Wine List Weekly pairings, best bottles to buy and the latest news.

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F&W Daily One sensational dish served fresh every day.
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