grilled cheese sandwiches
Magazine / Features

82 White Hot

Marco Pierre White was the first British chef ever to be awarded three Michelin stars and a mentor to everyone from Gordon Ramsay to Mario Batali. But in 1999 he quit cooking altogether. So what is he doing behind the stove at Jamaica's Royal Plantation? And why does he seem to be having so much fun?
Recipe on page 87

By Monica Eng

88 The Spice is Right

French-born chef Farid Zadi’s vision of Algerian cooking is dazzingly complex yet comfortingly familiar. And his food—including shrimp charmoula; chicken tagine with apricots and spiced pine nuts; fennel and carrot slaw with olive dressing; and orange-scented beignets—is irresistable.

Recipes by Farid Zadi

Photographs by William Abranowicz

100 Land Rush

Pampered Pinot Noir vines flourish throughout Oregon’s bucolic Willamette Valley. But where some see only wine, others envision upscale hotels and throngs of tourists wining and dining.
Recipe on page 128

By James Conaway

108 Sunday Supper

Crowd-pleasing dishes like meatloaf, creamy scalloped potatoes, a big green salad, and a marshmallow-frosted devil dog cake can turn any night into its own kind of special occasion.

Recipes by Ian Knauer

Photographs by Quentin Bacon

Magazine / Seasonal Kitchen

116 Sweet Solace

Summer desserts make the most of that season’s bounty, but with these recipes—orange tapioca pudding; pear maple johnnycake; pineappple gallette; and more—fruit plays a pretty sweet role even in the coldest months.

Recipes by Ruth Cousineau

Photographs by Romulo Yanes

Magazine / Good Reading

64 Think Again

Sometimes a sink is just a sink. But in the hands of conceptual artist and chef Mary Ellen Carroll, it becomes a work of art.

By Stephen Henderson

70 To the Prophet

Wendell Berry, a man who saw the future, has been preaching the gospel of small farms and eating since 1960. Now people are finally listening.

By John T. Edge

Magazine / Menu

26 Homage to Catalonia

Long before other Catalan chefs started experimenting with centrifuges and liquid nitrogen, there was the Hotel Emporà. Over 40 years later, it’s still transforming the region’s cooking.

By Colman Andrews

Photographs by Romulo Yanes

30 Roadfood

For the truly committed chilihead, Porubsky’s Grocery, in Topeka, Kansas, is not just a place to eat—it’s a destination in itself.

By Jane and Michael Stern

32 Restaurant News

This month: Boston; London; Los Angeles; Minneapolis; and Washington, D.C.

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