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June 1999

Features

  • Range Rovers

    Of all the images of the Old West, none was more iconic than the buffalo. Now buffalo is making a comeback on the American plains--and on menus.
  • Grilling A to Z

    A start-to-finish, over-the-top guide to cooking with fire.
  • Holy Terroir

    More and more California wine labels are trumpeting the names of the vineyards that grew the grapes. Should we care?
  • Brews of Summer

    From light, crisp lagers to lush fruit ales, these 10 beers go way beyond your basic Bud
  • Bringing Italy Home

    An American living in Tuscany teaches her L.A. friends how to cook like an Italian
  • Dining in Opryland

    In Nashville, Garth Brooks and redeye gravy are revered in equal measure. What's a chef to do?
  • Floral Notes

    FOOD & WINE's new contributing editor shares tactics, techniques and sources
  • A Rio Grande Refuge

    Miles from anywhere, in the cactus-and-mesquite country of big bend, a chef and her husband turn a historic Texas fort into a traveler's getaway
  • Best New Wine Lists | 1999

    These seven are smart, daring, value conscious and food friendly
  • Twenty Great Weekends

    How much pleasure can you squeeze into one short weekend? At these escapes, the answer is: more than enough.
  • The Cold War

    Some people demand their soups hot. Others like them cold. Here's a détente.
  • The New Rush Hour

    Downtowns used to empty out after dark. Now that's when things get started.

Columns

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