July 2009

Features

• Rustic Food at Its Peak

  His restaurant food is the essence of elegance. Yet when New York City chef Daniel Humm makes a homecoming trip to Switzerland, he prepares simple, rustic dishes that evoke his childhood.

• July 4th Burger Bash

  Bobby Flay, TV chef and grill master, knows plenty about hamburgers—when to dress them up, when to leave them alone. He shares his best recipes and burger wisdom at a July fourth party.

• Bravo's Top Chef Cooks for Love

  Hosea Rosenberg overcame many challenges (including gossip about his love life) to win Top Chef. Now he's really cooking with his heart as he shares recipes that honor his father, who's battling cancer.

• Editor’s Letter

• A Sensualist’s Guide to Wine Pairings

  F&W’s Emily Kaiser says texture, not flavor, is the quality she craves in wine—chewy or sharp, fizzy or smooth. Here, her best wine-and-food matches.

• Best New Chefs and Their Easiest Recipes

  For anyone wondering how to be an F&W Best New Chef, here’s the answer: Cook food that’s personal, creative and delicious. Head up a kitchen for no more than five years. Be prepared for editors to visit, anonymously. And keep your eyes on the prize: One of this year’s winners, Nate Appleman, still has a copy of the 1998 Best New Chefs story that inspired him.

• Bobby Flay’s 5 Burger Commandments

  Bobby Flay, TV chef and grill master, shares his burger wisdom.

• What Chefs Know Best: 20 Lessons from the Pros

  F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.

• The Juicy Secret to Seasoning Meat

  When should you salt meat before cooking it? A writer tests the two prevailing—and diametrically opposed—approaches to find the best method.

• The Knives You Need Now

  American cooks have gone mad for lightweight, supersharp Japanese chef’s knives. F&W tested more than 100 widely available ones to find the best.

• Mediterranean Pantry Quick Fixes

  Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts, is inspired by Turkey, Lebanon and Greece. Here, some of her pantry essentials.