Go Back
Print this page
buttermilk fantails
Magazine / Features

62 Bowled Over

Three simple techniques will transform any good soup recipe (like, let’s say, Thai-style chicken soup with basil; curried-squash and red-lentil soup; or tortilla soup with chiles and tomatoes) into something downright magnificent.
The flavors of this meal—including mushroom strudel; paprika veal shanks; tiny dumplings with dill; roasted Brussels sprouts with caraway seeds; and apricot almond linzertorte—step nimbly from Budapest to Vienna and back again.
Wine advice on page 79.

80 Roll with It

Preparing a basket of fragrant homemade rolls doesn’t have to take all day. Beautiful buttermilk fantails, tender parmesan pull-aparts, and savory rye walnut rolls can each be prepared in just 45 minutes activetime or less.

96 Cooking Class

The least expensive cuts of meat tend to be the toughest. That’s where braising comes in handy. It makes frugality a true virtue—and a delicious one at that.
Recipe on page 108.
Valentine’s Day dinner in a romantic restaurant is the perfect place for a marriage proposal. Or maybe not.

88 Where Time Stands Still

An island with empty beaches, great home cooking, and an easygoing approach to life. Where do we sign up?
Recipe on page 102.
Magazine / Gourmet Everyday

55 Quick Kitchen

Fennel-rubbed pork tenderloin; butternut squash soup; cilantro-chipotle tilapia; plus five more recipes that can be prepared in 30 minutes active time or less.

59 Ten-Minute Mains

Solutions for hectic weeknights.

60 Vegetarian Tonight

Polenta rounds out a noodle-less lasagne rich with mushrooms and seitan.

61 One or Two for Dinner

Steak and vegetable soup for two; and duck breast with frisée salad and Port vinaigrette just for you.
Magazine / Drinks

26 A Viticultural Odyssey

Starting up a vineyard can be an expensive proposition. Doing it on an atoll in the middle of the Pacific Ocean isjust plain crazy.
Magazine / Kitchen Notebook
100 You could be only a few simple steps away from baking fresh-from-the-oven rolls … paprika gets pretty … we’ve never met a dumpling we didn’t like, and galushkas are no exception … the best way to tackle a terrine.
Magazine / The Last Touch
110 The proof is in the puddings—Mexican chocolate; brandied fig vanilla; and more—this month.
Magazine / Good Living

19 Fresh

Artisanal cheese could be coming to a supermarket near you … a couple of teenagers find sweet success.
Magazine / Restaurants

20 The Guy Who Feeds Chicago

You may not know his name, but Rich Melman heads what is quite possibly the most diverse and remarkable restaurant empire in America today.
Magazine / Cooking

30 A Taste of February

Warm up a winter evening with braised chile-spiced short ribs with black beans.

30 It Ain’t Necessarily So

Marinades tenderize meat. Fact or fiction?
This month: New Orleans Classic Gumbos and Soups, by Kit Wohl. Plus a recipe for gumbo ya-ya.
Magazine / Food

33 Rolling Stone

You’ve most likely eaten a lot of chocolate in your day, but have you ever really tasted it?
Magazine / Ingredient

34 Nimble Nectar

Cherished by the Aztecs, this natural sweetener is vegan and has a low glycemic index. Which may change civilization as we know it.
Magazine / Profile

40 When Yotam Met Sami

The story of how a chance meeting between an Israeli and a Palestinian led them to open some of the most popular food shops in London.
Recipe on page 42.
Magazine / Travel

48 A Town So Nice

Walla Walla is a lovely college town. It’s also home to nearly 100 wineries and some great restaurants.
Magazine / Obsessions
52 A few of our favorite things.
Magazine / Departments
  • 12 Letter from the Editor
  • 14 Letters
  • 106 Shopping List
  • 106 Cooking Tips
  • 109 Recipe Index