The Good News Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics. More Healthy Poultry Recipes
America's Best New Whiskeys
Led by eager innovators at House Spirits Distillery, a new band of Portland micro-distillers is working to create whiskeys with the distinctive flavor of Oregon terroir.
Ani Phyo isn't evangelical about raw food; she just wants to create healthy, inspiring meals with ultrafresh ingredients, like zucchini "pasta" with tangy no-cook marinara.
A Digerati's Food Journal
More and more people are using blogs, YouTube and Twitter to chronicle the (banal? fascinating?) details of their diet. One writer decides to send his own half-eaten banana muffins into the datasphere in a food journal.
Beer vs. Wine Pairings
Inspired by the book He Said Beer, She Said Wine, F&W invited authors Sam Calagione, the founder of Delaware's Dogfish Head brewery, and Marnie Old, a wine educator, to a taste-off. The challenge: Who could come up with the superior pairing for the recipes here?
A bright-tasting salsa verde, made with watercress, capers, garlic and anchovy, lends flavor to a luscious salad of juicy ripe tomatoes, chewy bread cubes and salty pecorino cheese. The salsa verde is good on almost anything, from fish to meat. More Quick Side Dishes
Nick Fauchald rarely cooks fresh corn in the summer because it's so much better straight off the cob. Here, he tosses sweet, fresh corn kernels (preferably picked that day) with radishes and a puckery lime dressing flavored with jalapeños and honey.