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July 2012

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Features & Columns

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Features

Editor's Letter
A Chef's July Fourth on Cumberland Island
Linton Hopkins, an F&W Best New Chef 2009, is an Atlanta native with a brilliant ability to recast Southern classics while staying true to their essence. Here, he invites F&W to join his family for July fourth on Georgia’s idyllic Cumberland Island.
A Chef and a Winemaker's Basque Feast
New York chef Alex Raij loves a Basque red called El Chaparral so much that she befriended its creator. Here, she visits Spain to find out just how food-friendly “Chappy” really is.
Best New Chefs 2012: Their Simplest Recipes
They spent their early years washing dishes, chopping cases of parsley or working on disastrous charcuterie experiments to try to impress Mario Batali. Now our 2012 Best New Chefs are in charge of outstanding kitchens across America. How do we find these talented men and women? F&W editors solicit nominations from hundreds of experts around the country. Then we travel to eat at the source, on the lookout for cooks who are serving creative and sensational food and who have been in charge of a professional kitchen for a maximum of five years.
Editors' Top Food Gifts
The objects of our obsession
How to Get Into the World's Most Exclusive Restaurants (Without Bribes, Favors or Lies)
A writer battles language barriers and computer algorithms to score a table.

Columns

Gastronaut
Molecular Gastronomy at Home
Fast
Fast Desserts: The 30-Minute Pastry Chef
Entertaining
Cooking for a Crowd: A Master’s Tips
Speaking Out
Food Trends: Good or Evil?
Chef Recipes Made Easy
Celebrity Chef Recipes Made Easy
Restaurants
Best Aspen Restaurants
Tasting Room
The New DIY Wine Movement
Restaurants
Best New Pizza Places
Tastemaker
Justin Marx: Food Scout Extraordinaire
Travel
Maine Vacation: An Amazing Ultra-Locavore Lodge
The Hungry Crowd
The Hungry Crowd: Norah Jones
Well-Being
Healthy Salads for Hedonists

Recipes

See Features & Columns | Subscribe to the Magazine

Apricots and Plums Poached in Rosé Wine

Aunt Julia’s Barbecue Sauce

Braised Vegetable Hash

Butter Pecan Cookie and Peach Ice Cream Sandwiches

Chicken Bouillabaisse with Rouille

Chicken-and-Two-Cheese Tortas

Coconut Baked Alaska with Pineapple Meringue

Coconut Chicken with Pickled Pepper Collards

Coffee-Cured Pulled Pork

Cold Soba Salad with Dried Shiitake Dressing

Cold Watermelon Soup

Crab Salad with Paprika-Scallion Mayonnaise

Creole Old-Fashioned

Emerald Palmers

Escarole Salad with Clams and Grilled Corn

Farmhand Salad with Goat Cheese

Fennel-and-Sweet-Onion Pizza with Green Olives

Fettuccine with Spicy Shellfish

Fried Shrimp Flatbreads with Spicy Cardamom Sauce

Fried-Fish Reuben Tacos

Frozen Crème Caramel

German Chocolate Cake Sundae

Ginger Baker Fizz

Goat Cheese Ravioli with Orange and Fennel

Grilled Asparagus Salad

Grilled Asparagus Subs with Smoky French Dressing

Grilled Halibut with Herb Pistou and Walnut Butter

Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast

Grilled Oysters with Spiced Tequila Butter

Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing

Grilled Short Ribs with Anchovy Vinaigrette

Grilled Skirt Steak with Green Sriracha

Honey-Lime Strawberries with Whipped Cream

Hungarian Sausage Stew with Ale

Israeli Roast Eggplant, Hummus and Pickle Sandwiches

Japanese-Style Swiss Chard and Spinach

Kale Salad with Chicken

Lemon Vinaigrette

Lemon-Soy Sauce

Melon, Berry and Feta Salad

Melty Feta and Roasted Red Pepper Sandwiches

Mexico City Sandwiches

Mini Cassata Cakes

Moroccan Carrot Salad with Spicy Lemon Dressing

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

Panko-Crusted Veal Chops with Sorrel Cream

Peaches and Plums with Sesame Crumble

Peanut Noodle Salad with Cucumber and Roast Pork

Potato Gnocchi with Pastrami Ragù

Raw and Fried Tuscan Kale and Brussels Sprout Salad

Rice and Sweet Corn Porridge with Dried Scallops

Ricotta Cheesecake with Strawberry-Rhubarb Compote

Shrimp Cocktail with Singapore Hot Sauce

Shrimp-and-Sausage Stew

Smoked Fish Salad with Pickled Beans and Eggs

Southeast Asian Rib Eye Steaks

Spaghettini with Shrimp, Tomatoes and Chile Crumbs

Spinach-and-Grape-Leaf Pie

Stuffed Veal Breast with Gigante Beans

Sunchoke Pickle Relish

Sunflower-Seed Risotto

Tabernacle Crush

Tunisian Chicken Kebabs with Currants and Olives

Tunisian Relish

White Asparagus Salad with Creamy Tomato Dressing

Xanthan Simple Syrup

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