Best American Regional Classic Recipes
To research regional American dishes for his upcoming Manhattan restaurant, chef Andrew Carmellini road-tripped around the country in search of spectacular flavors—and found just a few good ones. So he set out to invent his own.
Best U.S. Restaurant Openings Iconic chefs are opening glam new satellites, and grilled-cheese champs and barbecue geniuses are launching funky little spots.
Museum Tours and Cooking Classes Former chef Maite Gomez-Rejón offers cooking classes around the US inspired by top museum collections. Writer Joel Stein signs up for a lesson on Mesoamerican art and leaves with some delectable new recipes.
Kitchen Equipment for the Vegetable-Centric Cook The stereotype of the vegetarian as wan and anemic is fading fast as a new generation of red-blooded men and women push meat off (or to the side of) their plates. These five tools make preparing vegetables fun and are ideal for the vegetable-centric cook.
Great Chef Thanksgiving Recipes Made Easy Now that so many great chefs are serving Thanksgiving at their restaurants, who wants to eat at home? Well...we do. The recipes here offer the best of both worlds.
Farm-Friendly Hotels Hotels are finding new ways to get closer to farmsand even setting up their own green-markets.
Trendspotting: Macho Vegetables The stereotype of the vegetarian as wan and anemic is fading fast as a new generation of red-blooded men and womenfrom hard-driving chefs to football starspush meat off (or to the side of) their plates.
Best Beer Pairings Beer and burgers: a natural match. Beer and vegetarian dishes: not so obvious. Dr. Bill Sysak of Stone Brewing Co. in Escondido, California, offers these tips for pairing beer with 5 ingredients that are common in vegetarian dishes.
Directory Where to find the beautiful dishes, linens, glassware and more from the pages of Food & Wine.
The South Beach Non-Diet Cookbook The new Food Network South Beach Wine & Food Festival Cookbook celebrates a decade of Burger Bashes, BubbleQs and celebrity cooks. Here, some of the most delicious recipes
Kenya Safari Resorts and Hotels Safari accommodations range from tents to grand, colonial-style hotels. These four spots run the gamut, but they all offer incredible wine and food experiences.
A Lesson in Moroccan Flavors At San Francisco's Aziza, Mourad Lahlou brilliantly evokes Morocco. F&W simplifies his dishes.
Kenya: Wild African Food Safari Writer and urban homesteader Novella Carpenter once raised hogs on Dumpster scraps to make prosciutto. But when she visits Kenya, she learns the true meaning of resourcefulness.
A Sonoma Farm Thanksgiving The family of extraordinary food artisans behind San Francisco's Bi-Rite Market and creamery gather at their Sonoma farm for a holiday meal that honors their Palestinian heritage.
Gary Vaynerchuk: Thanksgiving Recipes Gary Vaynerchuk, the hyper-adrenalized host of a wildly successful online TV show about wine, isn't afraid to "nerd things up" with the bottles he pours at his family's Thanksgiving in central New Jersey.
Thanksgiving Tips: Improving Storebought Dishes Sam Mogannam shares speedy tips for giving store-bought holiday dishes a great flavor upgrade.
The Making of a Legendary Napa Cabernet Beaulieu Vineyard's Georges de Latour Private Reserve has helped define Napa Valley Cabernet Sauvignon since 1936. Now, after some tough years, the wine is once again among the valley's greatest. F&W's Ray Isle reports from the barrel room.
40 Big Food Thinkers 40 and Under These 40 up-and-comersall 40 years old or youngerare changing the way Americans eat and drink, from a vodka distiller who rewrote Nebraska's Prohibition-era laws to a White House chef who's fiercely fighting to improve school-lunch programs.
November Hotels & Restaurants Dispatch F&W travel editor Jen Murphy tells what's on her radar this month.
F&W's Best Party Snacks F&W's latest cookbook, Reinventing the Classics, gives a delicious twist to dozens and dozens of the recipes America loves best. Here, just in time for the holiday entertaining season, are three of the best hors d'oeuvres in the book.