| March 2001 | Features & Columns |
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Features
Pasta: a Weekly Planner
Seven days of favorite recipes from a chef who loves pasta so much she even makes it on her night off.
Portale's Complaint
After enduring a '70s kitchen, chef Alfred Portale finally gets a modern design that matches his food.
Roehm at Home
Design expert Carolyne Roehm reveals her passion for plates and her penchant for flowers.
God Save the Queen
After an $18 million refurbishment the QE2 is ready for the new millennium. But thankfully, some aspects of shipboard life haven't changed.
How To Throw An Easy Party
When chef Jimmy Bradley has friends over for dinner, he wants to keep things hassle-free. That's why he relies on a menu of simple, delicious dishes, served family-style.
Jean-Georges in Paradise
Superstar chef Jean-Georges Vongerichten came to the Ocean Club in the Bahamas with a mandate: Create the finest restaurant in the Caribbean. With Dune, he may have done it.
California's Cult-Cabernet Visionary
Part philosopher, part real estate man, California winery owner Bill Harlan produced one of the best reds of the twentieth century. And his ambitions for the twenty-first are even higher.
Chef Inspirations
A smashing New York pastry chef; salt that's sour; a dishwasher-turned-chef in Chicago; modern Athenians; Tetsuya's new Sydney digs.
Crispy Business
A writer realizes that her entire life has been a passionate search for foods that crunch. Plus, seven crispy recipes.
Elixirs: Caviar
Roe reversal: As caviar becomes rarer, it seems, paradoxically, to be showing up in more places—at parties, restaurants and even spas.
A Bordeaux Whine
What could go wrong with a riding tour of France's greatest vineyards? Not much—just endless rain, hot-sheet hotels and a horse with a death wish.
Speedy Asian Menu
At work, chef Alex Lee supervises a staff of 45; at home he does the chopping himself—and opts for simple, streamlined recipes.
The Bounty Hunters
Looking for a rare bottle of Pétrus? Some of California's cult Cabernets? A member of the elite group of wine brokers is ready to track them down for you.
The Paris A-List
The city may be infatuated with Americana like chicken in Coca-Cola, but the author finds that its best new restaurants are still defiantly French.
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