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)