Features:
Lovin’ Spoonfuls (pg 24): The do’s and don’ts of proposing in a restaurant during a romantic Valentine’s Day dinner
Roll With It (pg 80): 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 active time or less
Seasonal Kitchen/Bowled Over (pg 62): Simple techniques that transform any good soup recipe into something magnificent: Thai-style chicken soup with basil; curried-squash and red-lentil soup; Tortilla soup with chiles and tomatoes
Cooking Class: Making frugality a virtue…and a delicious one at that (pg 96): the least expensive cuts of meat tend to be the toughest. That’s where braising comes in handy
Gourmet Travels: Tahiti (pg 26), Walla Walla, Washington (pg 48) and the Carribean island of Carriacou (pg 89): Brett Martin travels to the south pacific on a hunt for a quintessentially French meal in Tahiti; Caroline Bates discovers the winning wineries of Walla Walla Valley; Ann Vanderhoof finds the last untouched jewel of the Carribean including empty beaches, great home cooking and an easygoing approach to life.
One or Two For Dinner (pg 61): Gina Marie Miraglia Eriquez offers delicious menus for the most intimate of gatherings: Steak and vegetable soup for two; and duck breast with frisée salad and Port vinaigrette just for you.
Kitchen Notebook: (pg 100) reveals helpful tips on forming the perfect roll, perfecting the use of paprika, the secret weapon needed to make the perfect drop-style dumplings and an easy terrine.
Cookbook Club: (pg 32) This month: New Orleans Classic Gumbos and Soups, by Kit Wohl. Plus a recipe for gumbo ya-ya
The Last Touch: The proof is in the pudding—Mexican chocolate; brandied fig vanilla; tapioca pearl with lychees and mango; Spanish rice pudding.
