Contents
October 2008
Volume LXVIII Number 10
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.
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.)
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
Recipes begin on page 170
52 On the Rocks of Ages
New York to Hollywood—the 14 coolest bars in the U.S.
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.
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.
122 Ten-Minute Mains
The ideal solutions for hectic weeknights.
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.
126 Vegetarian Tonight
Meatballs drop the meat and pick up a colorful pilaf.
