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Insider Guide to Buenos Aires Restaurants

Date: Thu, Mar 7, 2013

In this Article Buenos Aires Restaurants Buenos Aires Hotels Buenos Aires Shopping Francis Mallman’s Favorite Buenos Aires Restaurants Best Night Out with Friends: Munich Recoleta “This is an elegant old restaurant—it’s been there more than 30 years—with dark woods and animal heads on the wall. The food is extremely good—Argentinean cooking with a German twist. They make a beautiful revuelto gramajo,...

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Pasta Now

Date: Wed, Feb 27, 2013

In this Article Creative Pasta Recipes Smart and Simple Pasta Sauces Crunchy, Creamy + Quick Pasta Toppers Agar-agar spaghetti and potato-foam gnocchi helped turn Spain’s Ferran Adri into a legend. But until recently, few American chefs dared to innovate with pasta, because their customers worshipped classic Italian dishes. Those recipes will never go out of style, but now, chefs are feeling freer to experiment. They’re ma...

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Sommeliers of the Year 2013

Date: Mon, Feb 25, 2013

In this Article Peter Eastlake Kelli White & Scott Brenner Yoon Ha Matthew Kaner Bank Atcharawan David Speer Alpana Singh Joe Campanale Justin Vann Laura Maniec Sommelier Fun Facts Peter Eastlake Outside Lands, San Francisco; The Great Googamooga, Brooklyn Why He Won Because at these over-the-top festivals that combine great music and great wine, he creates sensational lineups of star ...

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Editor’s Letter

Date: Mon, Feb 25, 2013

In this Article What I Learned from Mario Mario on His Favorite Color Mario’s Cover Recipe Cook-Off A Cookbook from Mario’s Best Students Photo Michael Turek At F&W, we’re endlessly fascinated by all things Italian—the food, the wine, the chefs. And one Italian chef we’re always fascinated by is Mario Batali. So for our Italian wine issue this month, we invited him to be our first...

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Bold Beers in the Land of Barolo

Date: Fri, Feb 22, 2013

Teo Musso (here with his daughter, Wayan, at his brewpub) is a star of the new Italian beer scene. Photo Martin Morrell. Piedmont, in northern Italy, is known for two things: wine and truffles. Traditionally, when people make pilgrimages to Piedmont, that’s why they come. They visit the vineyards and the wineries, they drink Barolo and Barbaresco, they eat pasta buried under snowdrifts of white truffle shavings and they laugh as they listen to that eerie w...

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How to Make Neapolitan-Style Pizza

Date: Thu, Feb 21, 2013

In this Article Neapolitan-Style Pizza Toppings Neapolitan-Style Pizza Tips If God created the universe in just one week, a pizza recipe that takes three days seems excessive. But the dough for a great crust—delicate and crisp on the outside, tender and elastic on the inside, with a subtle, complex tang—needs at least that long to proof (leaven with yeast). “With a long, slow rise, you can use a very small amount of yeast, which...

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An Italian Wine-Pairing Summit

Date: Thu, Feb 21, 2013

Choosing wine pairings for Italian chicken recipes. Photo Michael Turek There are few people who know more about grand cru Burgundy than Robert Bohr. But what does a self-professed wine snob do when the wine list at his new restaurant, Charlie Bird, will focus on affordable Italian bottles? His answer: Hold an emergency wine summit. And make sure to invite his wife. That’s because Bohr’s wife, Jordan Salcito, is also a sommelier (she’s the wine ...

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The Hungry Crowd: Mario Batali Interviews Jim Harrison

Date: Thu, Feb 21, 2013

Photo Kathryn Rathke Jim, who is your favorite dining companion? You are! You have humor and knowledge, but you aren’t stuffy or pretentious. In fact, that’s why I dislike food bullies. What is a food bully? They’re always pretentious about food. They are the kind who say, when you go into a restaurant,“Let me order for you.” And you say, “No. Get out of my face.” Or the type of person who whips out a little Robert Pa...

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Frank Bruni's 24-7 Italian Eating Adventure

Date: Thu, Feb 21, 2013

You’d be hard-pressed to find an American with an eating life as steeped in Italian food as mine. My mother started me on spaghetti with marinara sauce perhaps six hours after I conquered strained bananas, and when my father took us out to eat, which he did often and exuberantly, it was Italian followed by more Italian. Later on I lived in Rome, where a plate of bucatini all’amatriciana is never more than a half-block away. I wallowed in Italian. I marinated in it. But ...

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Taste Test Winners: Italian Value Wines

Date: Thu, Feb 21, 2013

In this Article Ray and Joe’s Italian Value Wine Picks Personally, I think I’ve got a pretty good approach to finding great Italian value wines. It boils down to a few key principles: Choose local varieties, rather than international ones like Cabernet and Chardonnay; head to lesser-known regions, rather than paying a premium for well-known names; and if you end up in a famous region, go for the less-famous types of wine. But suppose there w...

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Jimmy Fallon Goes to Batali Boot Camp

Date: Tue, Feb 19, 2013

In this Article Mario Batali’s Italian Cooking Tips for Jimmy Fallon “You need the scatter pattern right there,” says Mario Batali to the guy standing next to him, whose hand is poised over a platter of monster veal shanks. “You need the scatter pattern,” repeats Jimmy Fallon, sprinkling salt from two feet above the meat. “I’m telling you right now, this osso buco is amazing already.” Photo M...

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Best Homemade Pizza Recipes

Date: Tue, Feb 19, 2013

In This Article: Food & Wine Test Kitchen Pizza Tips Vegetarian Pizza Recipes Meat Pizza Recipes Seafood Pizza Recipes Grilled Pizza Pizza Recipes from Around the World Pizza Dough Recipes Food & Wine Test Kitchen Pizza Tips Chefs’ obsession with pizza has led us to great recipes for the home cook. While the toppings vary widely, the crust should be the perfect balance of chewy and crispy. Here, a few ...

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Insider Guide to Dublin Restaurants

Date: Tue, Feb 19, 2013

In this Article Dublin Restaurant Picks Cathal Armstrong’s Dublin Travel Tips Cathal Armstrong’s Favorite Dublin Restaurants Photo courtesy of Queen of Tarts Best Breakfast: Queen of Tarts “You have to try an Irish breakfast when you’re in Dublin,” Armstrong says. The robust meal “includes sausage, bacon and eggs as well as baked tomato, beans and toasted brown bread. This place is really casual and h...

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Insider Guide to Sydney Restaurants

Date: Tue, Feb 12, 2013

Sexy, Subterranean Chinese: Spice Temple “Owned by the celebrity chef Neil Perry, Spice Temple is in the basement of his steak restaurant Rockpool. You enter through a door that’s actually a big illuminated digital screen and descend a flight of stairs to a very dimly lit restaurant with lots of reds and dark timber. They specialize in regional Chinese cuisine, especially Sichuan food. You can have a crispy cumin-lamb pancake, or a spicy quail dish with peanuts and ...

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