November is in the air. The cold winds are rising, the holiday season is well underway, and our thoughts turn to home and family. Traditionally, November is a time to give thanks for the bounty of Autumn’s harvest, and to share that bounty with our loved ones. In this issue, we explore the unorthodox yet innovative cooking technique called Sous Vide, acclaimed chef Holly Smith of Café Juanita shares with us a personal recipe which marries Japanese and Italian cuisines, and Paola Thomas gets her hands dirty in a truffle hunt with two furry companions.

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