6 FEBRUARY 2020
C
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N
T
E
N
T
S
The
Innovators
Issue
FEBRUARY RECIPES
8 Prosciutto mac
and cheese, chicken
with hot honey and
pecans, what Ray’s
pouring now, and
more
EDITOR’S LETTER
14 What culinary innova-
tion looks like now
F&W PRO
16 La Cocina proves that
a strong culinary
incubator is more
than just a shared
kitchen space.
OBSESSIONS
19 New-wave
kitchen tech, a
trailblazing spice
seller, and more
80
Launchpads
One of America’s best
pastry chefs traces
the arc of her career,
one notebook at a time.
By Lisa Donovan
94
Bouncing Back
The most successful
people in food and
drink open up about
learning from failure.
By Kat Kinsman
FEATURES
64
The Original
Innovators
Chefs and writers
from across the
country celebrate
400 years of African
American contribu-
tions to this nation’s
cuisine. Produced
by Jessica B. Harris
Chef Mashama
Bailey’s Glazed
Beef Shanks with
Coffee and Pea-
nuts (recipe p. 72)
HANDBOOK
35 Rediscover
the art of hand-
made pasta, and
revamp how you
cook eggs.
BOTTLE SERVICE
53 A new generation
of Lebanese
winemakers to
watch, plus cold-
weather rosés
TRAVEL
59 The sky’s the
limit when you
dine at this remote
heli-skiing lodge.
BACKSTORY
104 Goodfellas—and
that iconic garlic
scene–turns 30.
COVER + THIS PAGE photography by VICTOR PROTASIO; food styling by MAGGIE RUGGIERO; prop styling by CLAIRE SPOLLEN
