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November 2010


  • F&W's Best Party Snacks

    F&W's latest cookbook, Reinventing the Classics, gives a delicious twist to dozens and dozens of the recipes America loves best. Here, just in time for the holiday entertaining season, are three of the best hors d'oeuvres in the book.
  • Gary Vaynerchuk: Thanksgiving Recipes

    Gary Vaynerchuk, the hyper-adrenalized host of a wildly successful online TV show about wine, isn't afraid to "nerd things up" with the bottles he pours at his family's Thanksgiving in central New Jersey.
  • Gastronaut Files: Baking Bread

    Shortcut Bread: One of America's best bakers tells how anyone can make stunning loaves.
  • Great Chef Thanksgiving Recipes Made Easy

    Now that so many great chefs are serving Thanksgiving at their restaurants, who wants to eat at home? Well...we do. The recipes here offer the best of both worlds.
  • Joanne Chang's Fastest Desserts

    Three sensational ideas for speedy desserts from Boston chef and baker Joanne Chang.
  • Kitchen Equipment for the Vegetable-Centric Cook

    The stereotype of the vegetarian as wan and anemic is fading fast as a new generation of red-blooded men and women push meat off (or to the side of) their plates. These five tools make preparing vegetables fun and are ideal for the vegetable-centric cook.
  • Directory

    Where to find the beautiful dishes, linens, glassware and more from the pages of Food & Wine.
  • Editor's Letter

  • 40 Big Food Thinkers 40 and Under

    These 40 up-and-comers—all 40 years old or younger—are changing the way Americans eat and drink, from a vodka distiller who rewrote Nebraska's Prohibition-era laws to a White House chef who's fiercely fighting to improve school-lunch programs.
  • A Sonoma Farm Thanksgiving

    The family of extraordinary food artisans behind San Francisco's Bi-Rite Market and creamery gather at their Sonoma farm for a holiday meal that honors their Palestinian heritage.
  • Asian-American Thanksgiving

    For a meal that starts with wasabi deviled eggs and ends with gingery lemon mousse, Boston chef and baker Joanne Chang combines her love of Asian flavors and her husband's historic (he says prehistoric) New England heritage.
  • Best American Regional Classic Recipes

    To research regional American dishes for his upcoming Manhattan restaurant, chef Andrew Carmellini road-tripped around the country in search of spectacular flavors—and found just a few good ones. So he set out to invent his own.
  • Best Beer Pairings

    Beer and burgers: a natural match. Beer and vegetarian dishes: not so obvious. Dr. Bill Sysak of Stone Brewing Co. in Escondido, California, offers these tips for pairing beer with 5 ingredients that are common in vegetarian dishes.
  • Thanksgiving Tips: Improving Storebought Dishes

    Sam Mogannam shares speedy tips for giving store-bought holiday dishes a great flavor upgrade.
  • The Making of a Legendary Napa Cabernet

    Beaulieu Vineyard's Georges de Latour Private Reserve has helped define Napa Valley Cabernet Sauvignon since 1936. Now, after some tough years, the wine is once again among the valley's greatest. F&W's Ray Isle reports from the barrel room.
  • The South Beach Non-Diet Cookbook

    The new Food Network South Beach Wine & Food Festival Cookbook celebrates a decade of Burger Bashes, BubbleQs and celebrity cooks. Here, some of the most delicious recipes
  • Trendspotting: Macho Vegetables

    The stereotype of the vegetarian as wan and anemic is fading fast as a new generation of red-blooded men and women—from hard-driving chefs to football stars—push meat off (or to the side of) their plates.
  • Museum Tours and Cooking Classes

    Former chef Maite Gomez-Rejón offers cooking classes around the US inspired by top museum collections. Writer Joel Stein signs up for a lesson on Mesoamerican art and leaves with some delectable new recipes.
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