Jill Greenberg
The pig, the object of many a chef’s obsession. Pickles the Pig graces this month's cover.
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The September Issue Is Here

September 2013

Heads Up!

Pilot Light: May I Suggest…?

Front Burner
Insider news and updates from around the world
All Tequila, All the Time
Playing with Food
Service Station
Take-In Cuisine
On the Road Again
Where It All Began
Kudos for Food Arts: Nikki Metzgar
Welcome to Biscuitville

Birth Announcements
A roundup of restaurant openings

Deep Dish
Chefs’ coming and goings

Whisk Around the World
Global restaurant and hotel dish

Say Cheese
Our paparazzi’s portfolio

Mixing It Up
Bartenders shun the gun

The Executive Somm
Wine reigns at Alpana Singh’s restaurant

Wine Notes
New wine releases

Cajun Cosmopolitan
Donald Link expands his reach in NOLA

To M.F.K. and Back
A writer recalls her encounters with M.F.K. Fisher

Twin Sparklers
What goes with Veuve Clicquot? Food by Joël Robuchon

To Queue or Not To Queue
Reservations about reservations

Head Case
Mystery Basket chefs take on pig’s head

Selling or Serving?
Software tracks performance

Recipe File
A sheaf of recipes drawn from this issue
Catfish with Pickled Greens & Chile Broth
Radish, Cucumber & Avocado Salad with Sea Urchin Ranch Dressing
Sautéed Skate Wing with Little Gem Lettuce, Pickled Ramps, Butter Pudding & Hazelnuts
NC Pheasant en Mole
Chocolate, Peanut Butter & Banana Pie with Candied Spicy Peanuts

Silver Spoon Award: Darrell Corti