July 2004

Features

• Here's the Dish

  Melissa Clark has co-authored cookbooks with six of America's most brilliant—and demanding—chefs. Here she describes each experience and shares her favorite recipe from each collaboration.

• Celebration by the Lake

  In small-town Indiana, a former farm boy turned world-class chef and his mom, nicknamed the Biscuit Queen, preside over a sensational Independence Day party.

• Best New Wine Lists

  These 10 winners highlight wines from small producers and emerging regions—not just pricey trophy bottles.

• Boat Camp

  On a luxurious cruise around Central America and the Caribbean, Abe Opincar learns how to blend wines, hobnobs with a cheese guru and meets a three-foot-long iguana.

• Visionaries: Pastry Provocateurs

  Whether experimenting with foie gras and beets or alginate and pectinase, there's a new breed of avant-garde American pastry chef out to prove that dessert can be much more than just a sugar fix.

• Superfast Recipes from Eric Ripert

• The Parker Report: Australia Now

  Australia offers an extraordinary diversity of wine, producing some of the world's biggest, fullest, most powerful dry reds as well as remarkably fresh, lively whites. It's also home to incredible values, such as Yellow Tail, a $7 wine that sold more than four million cases last year in the United States alone. Indeed, Australia seems to be doing something for everyone, in every price range. But what wines does Australia do best—and worst?

• Trends: Kitchen News

  From small gadgets to big appliances, great innovations for a thoroughly up-to-date kitchen.

• Master Chef of Turkey

  Istanbul's Musa Dagdeviren is a chef's chef known internationally for his outstanding Turkish cuisine. Here are seven of his best and simplest recipes, from vibrant salads to juicy kebabs.