Food & Wine USA - (11)November 2018

CONTENTS

NOVEMBER RECIPES

8 What Ray’s Pouring, staff

favorites, and more

OBSESSIONS

15 Cabbage turns over

a new leaf; a chef-

designed knife roll;

Iliana Regan’s favorite

places to eat in Chicago

HANDBOOK

27 From elegant turkey leg

roulades to new twists

on our favorite sides,

here’s what to cook

now.

BOTTLE SERVICE

51 A party-perfect punch

from Brooklyn’s Ivy

Mix; cocktails from

Paul and Julia Child; the

best Bordeaux to drink

with your holiday bird

TRAVEL

61 Use Verona as your

base camp to explore

Italy’s richest red wine,

Amarone.

REVIEW

66 Rising-star novelist

Tayari Jones cooks

through Nik Sharma’s

new cookbook, Season.

TASTEMAKER

70 F&W joins Ed Lee—and

his mom—for a road

trip through stack cake

and fried okra country.

AT MY TABLE

104 Gail Simmons shares

her favorite new

Thanksgiving tradition:

maple-bacon popovers.

6 NOVEMBER 2018

FEATURES

(Not) Home for

the Holidays

We join Kristen Kish

(pictured here) in

Austin, at her new

restaurant Arlo Grey,

for a family anksgiv-

ing feast featuring

delicious new takes

on beloved classics.

By Jordana Rothman

Pies for the People

From a ginger-spiced

pumpkin pie to a dark-

cherry crumble, these

desserts do more than

delight your taste buds.

Meet bakers who are

using the power of pie

to make the world a

sweeter place.

By Kat Kinsman

’Tis the Seasoning

e key to getting

knockout flavor from

any big piece of pro-

tein? Salt and time—

and lots of both. Start

here to master the art

of the brine.

By Mary-Frances Heck

74

84

94

New

anksgiving

Classics

ON THE COVER photography by VICTOR PROTASIO; food styling by MAGGIE RUGGIERO; prop styling by KATHLEEN VARNER

PHOTOGRAPHY: EVA KOLENKO