Educating Fanny Visionary chef Alice Waters's daughter, Fanny, grew up eating figs and foie gras. Now a junior at Yale, she's cooking for herself and her friends, and becoming part of a culinary youthquake.
Hotel Classics for the New Millennium We applaud the opening of any great new hotel, but the 15 properties here are so sensational they deserve special accolades. They run the gamut, from a renovated Venetian monastery with heart-stopping views to a mod Santa Monica hangout with a fantastic restaurant run by a star chef. They're fresh and newindeed, a few are on the cusp of opening as we go to pressand we predict they're here to stay.
Showtime for Chefs Chefs are having a pop-culture moment in novels, movies, sitcoms and even reality TV shows. A writer considers the phenomenon.
Shaken & Stirred Why is the world so mad about martini glasses and mockatinis? A frustrated cocktail aficionado spills the secret.
A Silver Ball One guest arrived with a mysterious silver key, another, a tiny silver archer's bow. At F&W's silver anniversary party, silver took many formsfrom the silvery foods created by a dream team of chefs to the silver-gelatin portraits everyone brought home to remember the evening.
25 Years in Wine: The Parker Report The critic Robert M. Parker, Jr., chronicles a global revolution
25 Favorite Classics In honor of our 25th anniversary, we at F&W have compiled a list of our 25 most popular recipes. They are as elegant as mushroom risotto, as casual as macaroni and cheese, as iconic as Caesar salad. We tested many versions of each (poor us!) to find the absolute ideal.