May 2008

Features

• Istanbul’s Newest Tastemaker

  Whether she’s teaching her butcher-shop customers how to cook steak or divulging Istanbul’s best places to eat, Defne Koryürek is the ultimate food insider. Here she shares the ingredient-centric recipes she loves.

• Cruising the Mediterranean with Jacques Pépin

  On a sailing of the luxurious M/S Regatta, the star chef croons in a karaoke contest, plucks wild bay laurel from a roadside bush, eats flaky Greek pastry and teaches spectacular recipes inspired by his Italian shore excursions.

• Editor’s Letter

• Five Great Wine Country Destination Restaurants

  Wine without food makes little sense. Similarly, visiting wine country without eating at a few great restaurants while there makes little sense, too. But the best places aren't always the ones written up in tourist guides. Here are five of Ray Isle's favorites.

• Flavors of India

  In his cookbook, American Masala, chef Suvir Saran applies Indian flavors and techniques to all types of food, including American classics like fried chicken. "There's a bigger connection between American and Indian food than most people realize," he says. "America wouldn't have been founded in the way that it was if explorers hadn't been looking for a faster way to get black pepper from India."

• Vegetables: What Spain’s Most Creative Chefs Are Obsessed with Now

  A post-Ferran Adrià generation of chefs is forsaking luxe beef and pricey seafood and turning its attention to potatoes, carrots, beets and other humble vegetables.

• What Foodie Travelers Bag Abroad

  Food-obsessed travelers come home with everything from Indian spices to Greek porcelain. Here, eight tastemakers reveal their favorite finds from trips around the world. F&W picks the perfect bags in which to pack them.

• Wines Without Borders: A Global Pairing Guide

  French food tends to pair naturally with French wine, Italian food with Italian wine, and so forth. But what to drink with Russian food? Or Thai? Finding matches for cuisines without a tradition of winemaking can be a challenge. Here, writer Anya von Bremzen offers eight inspired recipes from around the world and F&W’s Ray Isle creates the perfect pairings.

• The New Airstream Cuisine

  Some of the most satisfying food in America can now be found curbside, served out of sleek airstream trailers or trucks retrofitted with kitchens. The nine recipes here reinvent “truck food”—from crêpes stuffed with smoked salmon to chocolate–peanut butter mousse.