Easy Grilling with Pete Evans With his new cookbook, My Grill, Australian chef Pete Evans is exporting his can't-mess-it-up style of food to America. Here, a preview.
Dacha Grilling Party Most Muscovites spend summer weekends at their cottages (dachas) in the countrysidegardening, foraging and grilling. A star restaurateur invites F&W to the party.
CSA Farm-Fresh Cocktail Party Members of an Austin CSA (Community Supported Agriculture) include an amazing chef and a talented fabric designer. Here, their farm-fresh happy-hour party.
Chris Lilly: Cheater's Barbecue Nothing can compare to Chris Lilly's barbecue, but the incredible flavors inspire these easy dishes.
Trendspotting: American Craft Beers Sour, earthy, funky, floral, herbal. Today's innovative American craft brewers are pushing the boundaries of what beer usually tastes like by experimenting with pucker-inducing wild yeasts and locally sourced ingredients. Here, a guide to the best new beers, plus great gastropubs and beer-spiked food.
Joel Stein Learns How to Barbecue Writer Joel Stein heads to Houston to learn how to barbecuethe manliest way to cook meat that doesn't involve mounting the animal's head on a wall.
Ice Cream Dessert Shortcuts Top ice cream artisans tell how to transform store-bought pints into great ice cream desserts like terrines, bonbons and pies.
Best New Barbecue Restaurants The Southern barbecue trend shows no signs of slowing. Here are new spots to get your smoked-meat fix, from a place created by a Chicago BBQ champ to a joint run by two Brooklyn hipsters.
Grilling: Vegan Recipes Even chefs who devour everything are finding that the challenge of vegan cooking inspires them. Here's how some impressive new thinkers are using their grills to create excellent dishes with no milk, no meat, no eggsno animal anything.
American Beer, Bourbon & More While everyone is obsessed with eating local, F&W's Megan Krigbaum is fixated on drinking local, tasting hundreds of American beers and spirits to find a stellar one in each state from Hawaiian vodka, distilled from sweet pineapple, to New Mexico's finest porter.
Richard Blais: Top Chef Winner's Challenge Richard Blais is a master of molecular, more-is-more food. The F&W challenge: to make simple grilling side dishes.
A Lesson in Persian Food After enduring hardship, an Iranian chef finds comfort and inspiration in the Persian food flavors of his youth.
Escape: American Inns From a Hamptons beach hotel to an Alaskan mountain lodge, these American inns are the summer's top new travel destinations.