Featured Recipes (print), Recipe of the Month, Recipes

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Chef Obsessions March 2011

Chef Obsessions

WE talked to chefs about what single ingredient they use to turn their dish from simple to spectacular.

Fare Play: Béarnaise, Revisited February 2011

Fare Play: Béarnaise, Revisited

Why this staple French sauce is at the heart of so many culinary debates.

Recipe of the Month: Grilled Lamb February 2011

Recipe of the Month: Grilled Lamb

Chef Oded Schwartzbard, who runs the kitchen at Torrance Restaurant in The Scots Hotel, Tiberius, Israel, demonstrated this simple and aromatic dish at this year’s Yarden Vintage Festival.

Saké Beyond Sushi February 2011

Saké Beyond Sushi

A chef and saké sommelier break boundaries with an East meets West pairing menu.

Seasonal Dishes From San Francisco February 2011

Seasonal Dishes From San Francisco

Many flock to Comstock Saloon for authentic period-inspired cocktails, but are lured back by the creative fare of chef Carlo Espinas.

Beyond Coq au Vin February 2011

Beyond Coq au Vin

Chefs are enhancing their recipes with wine, and cooking with vino goes beyond Coq au Vin.

Fare Play: Michael Laiskonis, World-Class Pastry Chef February 2011

Fare Play: Michael Laiskonis, World-Class Pastry Chef

Chefs who choose to share their secrets may be rewarded with an even greater legacy.

Pairings: Vegetables, Sancerrely February 2011

Pairings: Vegetables, Sancerrely

France’s lively and aromatic white also has the lift to pair with spicy dishes.

Hospices Recipes February 2011

Hospices Recipes

Bring the spirit of this French gastronomic celebration to your home.

Superbowl Snacks February 2011

Superbowl Snacks

Whether preparing for a game-day bash or couch surfing with friends, these party snacks are all winners.

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