Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. This recipe first appeared in our December 2012 issue along with Alexander Lobrano's story My Spanish Sanctuary.
In the middle of the summer, I tore a page from my Food and Wine and stuck it to my fridge. For weeks, the dangling photo of an Alsatian pizza taunted me, reminding me every time I opened the door to add crème fraîche and speck (?) to my grocery list.
Tarte Flambée (Alsatian Bacon and Onion Tart) by Saveur. For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.