November 2007

Features

• Biodynamic Wines

  Senior Wine Editor Ray Isle profiles even more biodynamic, organic and natural wines.

• Giving Back: Vacation Volunteering

• How to Cook Big Cuts of Meat

  Food & Wine's Kristin Donnelly interviews meat master Bruce Aidells.

• How to Get that Look: Design details for three perfect Thanksgiving tables

• Dean Fearing’s Dallas Thanksgiving

  For more than 20 years, Dean Fearing was one of Dallas’s biggest celebrity chefs at the Mansion on Turtle Creek. Now he celebrates the launch of his new restaurant, Fearing’s, at a holiday meal that shows off his more casual style.

• Defining Wine’s Eco-lingo

• Editor’s Letter

• A Chef’s Healthy Habits

  After losing weight, chef Jan Birnbaum stays healthy with daily workouts and delicious, oven-roasted dishes like the ones at his new restaurant.

• A Meat Master Cooks in his Dream Kitchen

  Bruce Aidells thinks big—which explains how he founded a sausage empire, and why he is obsessed with roasting large cuts of meat in his incredible new Sonoma kitchen.

• Apple Cake with Toffee Crust

• Biodynamic Wines: Lessons from a Vineyard

  Biodynamics looks beyond organics to consider the spiritual forces of the cosmos. This may sound iffy, but at a wine-tasting party in Los Angeles organized by Slow Food activist Lisa Kring, it becomes clear that biodynamic bottlings can be seriously good.

• Thanksgiving in Your 20s, 40s, 60s

  Fashion magazines tell you how to dress your age; here we tell you how to cook your age—experiment in your twenties, make dishes ahead of time in your forties and luxuriate in your sixties. We’re not sure these generalizations are true, but we hope you agree that the three menus are fantastic.

• The Artisan’s Touch: A Handmade Tale in Recipes & Style

• The World of Pinot Noir

  Food & Wine's Ray Isle finds great bottlings around the planet.

• My Little Lime-Green Lie

  A son buys a dwarf citrus tree for his Key-lime-obsessed father—and digs himself into a hole.