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.
What to Cook Now: Trendsetting Ingredients Peri peri chicken, soy-sauce crystals, Dutch cheese and more.
Where to Sleep and Eat in St. Bart’s Perfect places to dine and stay when visiting the Caribbean island of St. Bart’s.
What to Cook Now: Trendsetting Products Italian craft beer, healthy chips, old-school gins and more.
Trendsetting Travel: Best Travel Values Around the Americas Three regions where U.S. travelers can still find great travel value.
Trendsetting Travel: Hot Global Destinations The world's hottest destinations, from Beijing to Sydney.
Where to Sleep in the English Countryside Charming English inns and historic hotels where the emphasis is on comfort as well as good food.
America’s Next Great Italian Restaurants and Their Simplest Recipes
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.
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.
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).