Food & Wine's first edition featured Jacques Pépin's ideal soufflé recipe.
Potato And Egg
Paula Wolfert wrote about outstanding Alsatian cooks preparing their moms' meals.
Poulet au Vinaigre
Paul Bocuse, a pioneer of "nouvelle cuisine" in France, was a legend.
Soboro Donburi
The most renowned Hakka cuisine is hot salt-baked entire chicken, which is juicy and not salty.
Hakka Salt-Baked Chicken
The most renowned Hakka cuisine is hot salt-baked entire chicken.
Chocolate Mousse
We invited Julia Child, James Beard, Maida Heatter, and other top chefs to offer their favorite chocolate dishes to celebrate chocolate's many flavors.
Shrimp Creole
Emeril Lagasse became famous as the chef at New Orleans' Commander's Palace, the city's greatest restaurant at the time.
Garlicky Braised
Jeremiah Tower, the founder of California cuisine, created this lamb shank dish at Stars, his San Francisco restaurant.
Cinnamon Apple Pie
Rose Levy Beranbaum, the pastry queen, wrote some of the most trusted baking manuals.
Grilled Korean
Los Angeles culinary journalists Linda Burum and Linda Merinoff praised kalbi, Korean barbecue's flanken-cut beef short ribs.