November 2011

Features

• Next-Gen Wines

  These bottles have serious pedigrees: They're all made by children of great California winemakers.

• Pinch's Ingenious Cocktail Party Food Ideas

  The duo behind Pinch Food Design get people talking by treating the parties they cater like stage sets, with their inventive party food ideas as the star.

• Recipes from the Best Bake Sale Cookbook

  The new Best Bake Sale Cookbook by Gretchen Holt-Witt is full of stellar ideas for cookies and other snacks. Its most brilliant idea: Using bake sales as a weapon in the fight against pediatric cancer.

• Gastronaut: How to Make Chicken Stock

  F&W presents classic and innovative versions of this gravy-making essential, chicken stock, including two that take less than an hour.

• Hometown Heroes: Living the Dream

  Deciding big cities weren't their thing, these food entrepreneurs are pursuing their dreams in the quieter places where they grew up.

• Hugh Acheson's Neo-Retro Southern Cooking

  Athens, Georgia, is home to star chef Hugh Acheson and rock stars R.E.M. Here they get together for a night of bean shucking and modern Southern cooking.

• Cutting-Edge Butcher Shops

  These artisans are doing more than selling every conceivable cut of humanely raised meat: They're offering demos and DIY classes and even turning their shops into restaurants at night.

• Dorie Greenspan's Sweet and Savory Cookies

  Cookbook author Dorie Greenspan explores sweet-savory flavors with salty, spicy or cheesy cookies to eat with wine.

• Editor's Letter

• Fall's Best Pie Recipes

  In the never-ending cycle of boom-and-bust trendiness that moves cupcakes and doughnuts from hot to not to hot again, there is one constant: pie. We scoured the country to find the very best and found spectacular new pie recipes, ranging from a purist's double-crusted apple pie to a creative Mission-fig-and-mascarpone version served in a jar. Also read on for two writers' takes on the perils and pleasures of pie, and the winners of F&W's first-ever Twitter "pieku" contest.

• Alexandra Guarnaschelli: Driven to Cook

  Driven to Cook: Chef Alexandra Guarnaschelli shares lessons learned from her famously perfectionist mother, Maria.

• America's Best New Airport Restaurants

  As in-flight meals go the way of the go-go-booted stewardess, dining operators are enlisting big-name chefs to help them open ambitious new airport restaurants. Writer Nick Fauchald eats status burgers and pristine sushi on a three-city, TSA-sanctioned food tour.

• Undiscovered Hungarian Wine

  Tough to find, hard to pronounce and delicious to drink, Hungary's wines express national pride. Michael Idov meets the country's top producers.

• The Benefits of Food Bartering

  An amateur baker exchanges her homemade sourdough for all kinds of artisanal ingredients, then uses up her extras at a potluck brunch featuring her terrific, crisp-tender Belgian waffles.

• The Hungry Crowd: Emilio Estevez

  Food & Wine's food-obsessed fraternity grows with this month's new members: musician Dave Matthews, who went to Sonoma to help create his just-released Dreaming Tree wine, and California-based actor/director/organic farmer Emilio Estevez.

• Top Chef Top 10: Harold Dieterle

  The Top Chef Season One winner shows his love for Thai flavors at his Manhattan restaurant Kin Shop. Here, he tells F&W's Kate Krader about more of his passions, including the TV series Game of Thrones.

• Michael Symon's Heartland Thanksgiving Menu

  Even with seven restaurants and four TV programs—including the new daytime talk show The Chew—chef Michael Symon always makes time to cook a huge Thanksgiving. Here, a delicious menu that draws from his Greek–Italian–Eastern European–Midwestern heritage.