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November 2007 | Features & Columns

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Features

Dean Fearing’s Dallas Thanksgiving

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.

Columns

Test Kitchen Perfecting Biscuits
Master Cook Six Steps to Reaching Gnocchi Nirvana
Kitchens Getting the Most From a Slow Cooker
Well-Being How a Slimmed-Down Chef Stays Thin
Travel Cajun Country by Car: A Native Son’s Freewheeling Tour
Wine Matters Can Long Island Make World-Class Wines?
Travel Cooks' Cruise Discoveries
Travel Food Across America: Cleveland, OH
Travel Food Across America: Louisville, KY
Travel Food Across America: Memphis, TN
Travel Food Across America: St. Louis, MO
Cocktail Lounge America's Best New Whiskeys
Tasting Room Argentina & Chile's 17 Best Values
Entertaining Baking from the Heartland
Travel Washington, D.C.
Entertaining The Definition of a Perfect Host
Entertaining The Great American Cheese Plate
Travel The Next Must-Visit Wine Country

News & Notes New Stationery
News & Notes Ravioli Quest
News & Notes Fresh Fruit All Year Long
News & Notes Good on paper
News & Notes Great New Pots
News & Notes Hotel News
News & Notes Just Say No to Nouveau
News & Notes Champagne in Bloom
News & Notes Warren Schwartz: Chef Dispatch from Nicaragua
News & Notes Beyond Nose to Tail
News & Notes Ultimate Fall Centerpiece
News & Notes Wine Takes Flight
News & Notes Top Thanksgiving Tip
News & Notes The Party Scene
News & Notes Meat of the Month
News & Notes Minimalist Florist

Features

Columns

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