The most exciting new restaurants of 2009 are all Italian. But that may be the only thing they have in common: Whether an elegant L.A. dining room, a cheese-centric spot in the Art Institute of Chicago or a trattoria from a star chef in a New York City suburb, each place is unique. Here, a sneak preview of the dishes we can’t wait to try.
Trendsetting Travel: Best Travel Values Around the Americas Three regions where U.S. travelers can still find great travel value.
Cooking at Home: Easy, Exotic Recipes A packet of udon noodles is certainly cheaper than a flight to Tokyo, but it can also be transporting. Here, recipes for vicarious travel from star cookbook authors of ’09.
Cooking at Home: Comfort Classics Turkey casseroles and root beer floats may seem like they belong in a time capsule from another era, but they’re actually a trend—again.
Where to Sleep in the English Countryside Charming English inns and historic hotels where the emphasis is on comfort as well as good food.
Cooking at Home: $100 Dinner Party for 10 People Gerald Hirigoyen, one of the world’s most remarkable chef-winemakers, hosts a terrific Basque dinner on a budget of only $10 per person—including wine.
Where to Sleep and Eat in St. Bart’s Perfect places to dine and stay when visiting the Caribbean island of St. Bart’s.
Comfort Food: English Style British tastemakers are reclaiming their national traditions and drawing inspiration from all kinds of classics—from shepherd’s pie to wedgwood china to historic coaching inns.
What to Cook Now: Trendsetting Recipes, Ingredients and Products At F&W, we pride ourselves on our powers of prediction. One trend stands out for 2009: The increasing desire to cook at home. Here, we highlight some incredible new ingredients, products and recipesfrom peri peri chicken, healthy chips and incredible dishes like chef Alex Raij’s Tuna Bocadillos (right).
What to Cook Now: Trendsetting Products Italian craft beer, healthy chips, old-school gins and more.
Jean-Georges Vongerichten’s Easy Island Cooking Working on a rickety picnic table in a rustic open-air kitchen, star chef Jean-Georges Vongerichten creates a sensational New Year’s Day meal for his family and a few close friends to eat under the palms.
What to Cook Now: Trendsetting Ingredients Peri peri chicken, soy-sauce crystals, Dutch cheese and more.
America’s Next Great Italian Restaurants and Their Simplest Recipes