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October 2012

Issues:

Features & Columns

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Features

Editor's Letter
A Delicious & Demonic Halloween with Neil Patrick Harris and David Burtka
From pork-wonton mini brains to eyeball cakes, the Halloween-obsessed actor Neil Patrick Harris and his partner, the talented chef David Burtka, share grotesquely good party ideas.
A Wine Strategist's Guide to Pairing
Shelley Lindgren of San Francisco’s SPQR has the world’s most sensible wine-drinking philosophy: Pour good, inexpensive bottles on weekdays; pricier, more complex bottles on weekends; and exceptional bottles once a month. Here’s how to follow her advice, with fantastic recipes to match from SPQR chef Matthew Accarrino.
Bargain Bordeaux Travel
France’s biggest wine region, Bordeaux, is known for grand châteaus and high-priced reds. But Bordeaux has an affordable side, says F&W’s Ray Isle, who explores its most intriguing wineries, restaurants and hotels.

Columns

Travel
What to Do in Palm Springs
The Hungry Crowd
The Hungry Crowd: Walt Frazier
Tastemaker
California’s Cave King
Trendspotting
How I Learned to Love Mold
Travel
The Melbourne Identity
Kitchens
Sustainable Design: The Earth-Friendly Kitchen
Restaurants
Uncorking Napa’s History
Speaking Out
Why Blind Tasting is for Bores
Tasting Room
The World's Most Trustworthy Wineries
Gastronaut
Barrel-Aged Cocktails
Cookbook Review
Great Cooks Rate Great Books
Fast
Splash in the Pan: Cooking with Wine
Tasting Workout
Wine-Tasting Workout: Train Yourself to be a Better Wine Taster
Equipment
Essential Pressure Cookers

Recipes

See Features & Columns | Subscribe to the Magazine

Aged Chrysanthemum

Aged El Presidente

Aged White Manhattan

Apple Blintz Hand Pies

Apple Sandwiches

Apples On Horseback

Baked Ricotta with Roasted Tomatoes and Cucumber Salad

Beef Tenderloin with Parmesan-Prosciutto Crisps

Beef and Radish Rolls with Buttermilk Dunk

Beef, Broccoli Rabe and Provolone Panini

Best-Ever Marinara

Black Mission Fig Clafoutis

Braised Chicken with Apples and Calvados

Brussels Sprout, Pancetta and Parmesan Flatbreads

Cannelloni with Walnuts and Fried Sage

Caramel-Apple Ice Cream

Chardonnay-Braised Chicken Thighs with Parsnips

Chicken Tamales with Tomatillo-Cilantro Salsa

Chile Rojo Salsa

Chocolate-Hazelnut Squares

Concord Grape Jelly

Creamy Piquillo Pepper and Chickpea Soup with Chicken

Curried Lamb Potpie

Eggs Benedict with Bacon and Arugula

Fall Vegetable Giardiniera

Fallen Toasted-Almond Soufflés with Poached Pears and Prunes

Farmers’-Market Chopped Salad

Fennel-and-Citrus Salad with Mint

Fregola, Corn and Cherry Tomato Salad with Pancetta

Fried Chicken Wings with Black Bean Sauce

Fried Rice with Shallots

Fudgy Pecan Streusel Bars

Fusilli with Asparagus, Zucchini and Basil-Mint Pesto

Green Goddess Dip with Crudités

Grilled Beef Ribs with Smoky-Sweet Barbecue Sauce

Grilled Black Cod with Red Wine-Miso Butter Sauce

Grilled Hanger Steak with Garlic-Brandy Butter

Guinness-Marinated Bison Steak Sandwiches

Ham Steak with Sautéed Apple and Onions

Hard Cider Sangria

Honey-Glazed Spareribs

Lamb Shoulder with Roasted Shallots and Celery Root

Milk Chocolate and Earl Grey Budino

Miso-Infused Cream Cheese Spread

Mixed Berry Snack Bars

Mushroom-and-Kale Tamales

Mussels on the Half Shell with Curried Crumbs

Pickled Red Onions

Poached-Salmon Salad

Pomegranate-and-Tequila Cocktail

Pork Chops with Charred Vegetable Puree

Pork Dumplings with Chile-Sesame Sauce

Pork-and-Kale Soup with Sizzling Puffed Rice

Potato-Quinoa Cakes with Smoked Salmon and Beets

Quick-Aged Grilled Rib Eyes

Red-Velvet Cake Balls with White Chocolate

Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio

Risotto with Shiitake, Squid and Tomatoes

Roasted Carrot and Red Quinoa Salad

Salmon Rillettes

Sausage Burgers with Mustard-Thyme Sauce

Savory Apple Compote

Scallops with Grapefruit and Bacon

Shaker-Style Lemon Bars

Smoked-Duck Salad with Walnuts and Raspberries

Tamale Dough (Masa)

Tomatillo-Cilantro Salsa

Veal Ragù with Porcini

Warm White Bean Salad with Smoked Trout

Wild Salmon, Orzo and Arugula Pesto en Papillote

Zinfandel-Braised Lamb Chops with Dried Fruit

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