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November 2009 | Features & Columns

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Features

A New American Thanksgiving

Perfecting Thanksgiving Dinner F&W’s Test Kitchen offers amazing versions of eight Thanksgiving classics, then gives two innovative variations for each.

Giving Thanks for $10 Holiday Wines What’s the better Thanksgiving wine: a $3,000 Burgundy or a $10 Sauvignon Blanc? A collector with a stupendous cellar explains his surprising answer.

Hot Bread Kitchen Bakers at New York’s Hot Bread Kitchen share their best recipes and tell how their work changed their lives.

How to Invent a Family Recipe Not everyone inherits family recipes—some people create their own. Perri Klass explains the origin of her household’s favorite dish, the Thai soup khao soi.

Editor’s Letter

A New American Thanksgiving Chicago chef Shawn McClain’s holiday menu has a few French touches (profiteroles, tarte tatin), but nothing could be more American than the gorgeous turkey at its center.

A Self-Guided Study of Japanese Food F&W’s editor, Dana Cowin, sets out to understand Japanese food traditions—but is soon impressed by how modern and trendsetting the cuisine really is.

A Star Sommelier’s Wine & Food Journey from India to America Rajat Parr planned to become a chef. Instead, after zigzagging from Calcutta to New York to Singapore, he is a star sommelier in San Francisco with a new wine bar and restaurant, RN74. Here, the recipes that have sustained him.

The Culinary Crusader Awards F&W’s Megan Krigbaum describes how these visionaries harness the power of good food to help everyone from farmers to urban teenagers.

The Thanksgiving Leftovers Challenge F&W gave hypertalented chef David Chang a few Thanksgiving leftovers—turkey, green beans, mashed potatoes—and he turned them into dazzling recipes.

Mark Peel’s Easy Vegetable Side Dishes With great ingredients and proper technique, humble vegetables like potatoes and carrots are transformed into delicious family meal side dishes. Below are four easy methods, plus eight F&W recipes that use these classic vegetables (right).

Columns

Test Kitchen Perfecting Thanksgiving Dinner: Cranberry Sauce
Test Kitchen Perfecting Thanksgiving Dinner: Greens
Test Kitchen Perfecting Thanksgiving Dinner: Mashed Potatoes
Test Kitchen Perfecting Thanksgiving Dinner: Pumpkin Pie
Test Kitchen Perfecting Thanksgiving Dinner: Soup
Test Kitchen Perfecting Thanksgiving Dinner: Stuffing
Test Kitchen Perfecting Thanksgiving Dinner: Turkey
Test Kitchen Perfecting Thanksgiving Dinner: Vegetables
Tasting Room Holiday Wine Game Plan
Restaurants Japanese Restaurants in New York City
Well-Being Lightened American Classics
Travel Cruising with a Naturalist Cook
Restaurants A Self-Guided Study of Japanese Food: Understanding Kaiseki
Restaurants A Self-Guided Study of Japanese Food: Understanding Robata
Restaurants A Self-Guided Study of Japanese Food: Understanding Soba
Restaurants A Self-Guided Study of Japanese Food: Understanding Tofu
Restaurants A Self-Guided Study of Japanese Food: Understanding Yakitori
Fast Best Fast Asian Favorites
Travel Where to Go Next: San Francisco
Entertaining Supper Club Confidential
Tastemaker Culinary Crusaders: Basis Market
Tastemaker Culinary Crusaders: CulinaryCorps
Tastemaker Culinary Crusaders: La Cocina
Tastemaker Culinary Crusaders: Urban Youth Harvest

Wine Rajat Parr’s Favorite Wines
News & Notes Sailing Lessons
News & Notes Global Pantry
Wine 10 Top Thanksgiving Bottles
Wine Best Big Party Wines
Wine Great American Ciders
Wine Thanksgiving: Post-Turkey Wine Reading
Wine Thanksgiving: Wines for the Rest of the Week
Wine Thanksgiving: Wines to Kick Back and Pour
News & Notes Caribbean Update
Wine Thanksgiving Wines: 4 Favorite Varietals

Features

Columns

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