Go Back
Print this page
flatiron steak and hash browns
Magazine / Features

77 Restaurant Guide

It’s a truism that what’s old is new again, but what we sometimes forget is that what’s old is often really great. These are the 20 legendary American restaurants that you must visit.

134 Everything is Illuminated

At Lantern restaurant, in Chapel Hill, Andrea Reusing creates pan-Asian flavors with a down-home provenance. Here, she shares her recipes for salt and pepper shrimp; pork and chive dumplings; sweet-potato and kimchi pancakes; chicken with smoked ham, chestnuts, and ginger; caramel pecan cakes; and lots more. Plus: Virginia is for Wontons Chinese communities have been settling in the South for generations. And this family has a story to tell.

By Mei Chin

156 Living Legends

We streamlined some classic dishes—duck with raspberries; beggars’ purses; wilted greens with warm Sherry vinaigrette; braised fingerling potato coins; crème brûlée tart; and café brûlot. The next thing we knew, we had a menu filled with modern stunners. (You can toast us with a French 75 cocktail, if you like.)

Recipes by Melissa Roberts

Photographs by Kenji Toma

164 Comrades in Arms

This year’s Citymeals-on-Wheels benefit reunited the legendary chefs of France with the first American chefs who worked with them. And for one star-studded evening they went back in time to re-create the dishes that made them famous.
Recipes begin on page 170

By Jacqueline Terrebonne

Photographs by Larry Fink

52 On the Rocks of Ages

New York to Hollywood—the 14 coolest bars in the U.S.

64 An Insider’s Guide to Eating Like a Turk

The culinary customs of Istanbul can be confusing—to begin with, every type of food has its own restaurant—but once you figure things out, you’ll be rewarded with a culinary paradise.

By Jenny White

Magazine / Gourmet Everyday

115 Quick Kitchen

Chicken-fried ribs; pappardelle with chicken and mushroom ragù; plus eight more recipes that can be prepared in 30 minutes active time or less.

Recipes by Maggie Ruggiero

Photographs by Romulo Yanes

122 Ten-Minute Mains

The ideal solutions for hectic weeknights.

Recipes by Shelley Wiseman

124 One or Two for Dinner

Provençal rack of lamb with roasted tomatoes for two; and sole amandine with shredded Brussels sprouts just for you.

Recipes by Shelley Wiseman

126 Vegetarian Tonight

Meatballs drop the meat and pick up a colorful pilaf.

Recipe by Gina Marie Miraglia Eriquez

Magazine / Seasonal Kitchen

150 Butchers’ Secrets

Six savory recipes—including six-spice hanger steak and grilled skirt steaks with tomatillos two ways—that give you a whole lot of bang for your buck.

Recipes by Ian Knauer

Photographs by Romulo Yanes

Magazine / Kitchen Notebook
178 You’ve heard all about Eve, but what about charlottes? … hey, why is this apple tart upside down? … getting to know your cuts of beef (and all their aliases).
Magazine / The Last Touch

190 Pep Talk

From frozen yogurt to tuna steak, black peppercorns can jazz up any dish.

Recipes by Ian Knauer

Magazine / Good Living

34 Fresh

The food is good, but how’s the menu? … they’re serious about sushi in San Francisco … community supported pies.
Magazine / Cooking

60 A Taste of October

The pupu platter has been transformed into a 21st-century classic. Really, it has.
Recipes begin on page 60

60 It Ain’t Necessarily So

Alcohol burns off during cooking. Fact or fiction?

62 Cookbook of the Month

The Art and Soul of Baking by Cindy Mushet. Plus a recipe for pumpkin walnut bread.
Magazine / Restaurants

36 Steaking a Claim to the Best BBQ

A cameo in the movie Sideways may have made the Hitching Post II a household name, but the real star here is the sirloin.

By Colman Andrews

42 A Restaurant That’s Really This Good

Is Alinea truly the best restaurant in America? The shock and awe on diners’ faces seem to say it all.

By Francis Lam

48 Roadfood

These 11 joints were already on the map when Gourmet debuted in 1941—and they’re still worth a detour today.

By Jane and Michael Stern

Magazine / Drinks

56 The Lady is a Beer Champ

Men don’t always know more about suds than women. Just ask the beer sommelier.

By Nichol Nelson

58 Wine Advice

White Châteauneuf-du-Pape, Bourgueil, and Chinon.

By Gerald Asher

Magazine / The Women Who Changed the Way We Eat

94 One Life to Live

In these excerpts from her autobiography, Marcella Hazan tells us how she went from cooking for her husband to changing the way Americans cook.

103 The World on a Plate

You may not know her name, but from the ‘30s to the ‘70s, Clementine Paddleford had the public eating out of her hand.
Recipe on page 103

By Kelly Alexander

104 The French Connection

For nearly 25 years, Ariane Daguin has been at the forefront of the artisanal-food movement. As we tag along on a trip to her supplier of sustainable heirloom pork, it becomes clear why.

By Michael Sanders

Magazine / Obsessions
70 A few of our favorite things.
Magazine / Departments
  • 28 Letter from the Editor
  • 30 Letters
  • 187 Grilling Procedure
  • 188 Cooking Tips
  • 188 Shopping List
  • 189 Recipe Index