8 MARCH 2020
C
O
N
T
E
N
T
S
Chef Tzurit Or in
her Boston kitchen
(see p. 74)
The Home Issue
MARCH RECIPES
10 Red chile
pinto beans to
write home
about, miso-
spiked monkfish
piccata, and
more
EDITOR’S LETTER
16 Two restaurateurs
teach us about
home.
F&W PRO
20 Pardis Stitt on how
to make every
dining room feel
welcoming
OBSESSIONS
23 Meet the god-
mother of Indian
home cooking
in America, snag
a do-it-all pan,
and discover
new design
trends for your
kitchen.
74
100
84
FEATURES
The Way of Clay
Beautiful and capable of taking all
kinds of foods to new heights, clay
cookware deserves a place in your
kitchen. By Mary-Frances Heck
Family Meals
Amidst the hustle and bustle of
operating their own restaurants, three
families savor the joy of cooking
together at home. By Nina Friend
Paradise Found
With a mix of pieces old and new,
Tzurit Or builds a home in Boston that
perfectly channels the vibe of her
beloved Tatte bakeries. By Oset Babur
HANDBOOK
33 Breathe new life
into weeknight
meals, celebrate
your steamer
basket, and host
a dinner party
with a dash of
sprezzatura.
BOTTLE SERVICE
57 The best home-
stead wineries
and tips from an
audiophile-
approved bar
TRAVEL
65 In Singapore, the
most exciting
restaurants are
in private homes.
BACKSTORY
112 How the
KitchenAid stand
mixer became
the nation’s pres-
tige countertop
appliance
PH
OT
OG
RA
PH
Y:^
MI
CH
AE
L^ P
IA
ZZ
A
ON THE COVER photography by GREG DUPREE; food styling by CHELSEA ZIMMER; prop styling by CHRISTINE KEELY
