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June 2010

Features

  • Earth-to-Table Ideas

    Chefs have a favorite new ingredient: soil. F&W's Kristin Donnelly reports on the trend and identifies the cooks, artists, artisans and wine pros who truly worship the ground that they walk on.
  • Editor's Letter

  • Beef Jerky

    Real beef jerky isn't a smoky stick of preserved mystery meat. Rachel Graville's handmade versions are an exemplar of the artisanal-jerky trend.
  • Best New American Whiskeys

    F&W's Emily Kaiser highlights America's latest whiskey revolutionaries—all renegades in the spirit of whiskey patriarch George Washington.
  • Best New Grilling Essentials

    A brilliant grilling recipe can start with the simplest idea, like a bunch of cherry tomatoes wrapped tidily in foil and left on the fire until warm, supersweet and dripping with juice. Indeed, the grilling basics on the following pages are phenomenal all on their own (good news for minimalists) or as part of a recipe riff by the grill-crazy cooks in the F&W Test Kitchen. There are 33 new ideas here, more than enough for an entire summer.
  • World Cup Wine Party

    Whether the ultimate World Cup winner is Spain (the favorite) or South Africa (an underdog with an 80-to-1 chance), here's how to celebrate any victory.
  • South African Wineries Doing Good

    These four South African wineries are doing good work in addition to making great wine.
  • Superfast Grilled-Chicken Ideas

  • Superfast Grilled-Shrimp Ideas

  • Superfast Grilled-Trout Ideas

  • Natural Wine: Weird or Wonderful?

    Why would anyone want to drink wine made the way it was 200 years ago? Writer Jon Fine travels to an old, cold Loire castle to find out.
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