Issue 18, 2002
ISSUE 18: DECEMBER 02-FEBRUARY 03
Cover:
Chinese Restaurant (John Sloan)
Contents:
Slow Food on the fast track. by Steven Kolpan
Deja vu: The leatherman. by Margie Goldsmith
Tastemaker: Robert Rosenthal of Stone Church Farm. a Valley Table interview
Technique: The roots of flavor. by Gary Allen
Kitchen garden: Hot peppers. by Leslie Coons
Living unplugged: Homemade holidays. by Jeff Walker
By the glass: Riesling revival. by Steven Kolpan
Locally grown: Sustainable vs organic: Who loses? by Keith Stewart
Last call: Variations. photographs by Ryuji Inoue
Good stuff: Gluten-free dining; Nyack Gourmet; Settepani Bakery; Fiddle for your supper; Small farms program; The New York Store; Totally Bamboo.
Marketplace
Recipes:
Mint chutney (Radha Kampoor-Sharma)
Barboton D'Agneau (Lamb stew) (Daniel Boulud / Daniel's)
Roast loin of venison grand veneur (Len Mott / Le Chambord)
Onion, apple and goat cheese tart (Scott Holtzhouser / The Haymaker)