September 2009

Features

• Simple Acts of Sandwich Genius

  Now that so many chefs are opening sandwich shops around the country, our lunch options are exponentially better. Here, a few creative ideas to replicate at home.

• Fresh Founders Lev Glazman and Alina Roytberg’s Beauty Pantry

  Lev Glazman and Alina Roytberg, founders of Fresh beauty, use superfoods like mangosteen and açai in their company’s lotions and creams

• How to Teach Yourself to Cook

  A surprising number of sensational chefs learned their kitchen moves by reading cookbooks. Here, some of their most memorable lessons.

• Cool & Quick Recipes

  The recipes here combine summer’s best green-market ingredients with supermarket staples—from rotisserie chickens to pickled peppers to peanut-butter cups—to create fabulously cool-and-quick dishes.

• Editor’s Letter

• 3 Ingredients, 9 Superfast Recipe Fixes

  Quick dips and snacks are easy to create with high-quality supermarket staples like tuna in olive oil and pickled piquillo peppers. Here are nine superfast ideas for them with eight stellar recipes at right.

• A Party for Red Hook Winery by Katie Lee

  World-class wine from Brooklyn—really? Abe Schoener and Robert Foley, two of the winemaking megatalents behind Red Hook Winery, celebrate the release of their first Brooklyn bottlings at a party hosted by cookbook author Katie Lee.

• A Tuscan Cooking Vacation with Marco Canora

  Marco Canora’s devotees follow the star New York City chef across an ocean to learn his cooking secrets during a weeklong class at his mother’s beautiful Tuscan villa.

• An Irish Country Dinner with Ceramicist Peter Ting

  Yes, the party is in Ireland, but when star ceramicist Peter Ting entertains friends, his simple, delectable recipes range from French to Chinese.

• Using Mediocre Wine for Cooking

  F&W’s Kristin Donnelly actually looks forward to opening a not-so-stellar wine once in a while, just so she can cook with it. Here, her best recipes.

• The New American Homesteaders

  When did a basket of figs from one’s own tree become the ultimate housewarming present? Three writers who’ve embraced the DIY food trend tell their stories.