I've gotta say, I'm pretty psyched on this - to get some of my recipes in print, and in print in a cooking magazine that focuses more on how to do things and how to think about the process than a lot of the other "cooking magazines" out there that are more focused on the gloss and polish than how to make good food and how to keep it down to earth.

The Recipes:
The recipes I came up with for this article were designed to focus on autumn tastes (as it is the Fall issue) - slight variations came out in the back and forth, but the basic menu is as follows:

 · Baby Spinach Salad with Persimmons and Toasted Hazelnuts
 · Porcini and Pancetta Pasta with a Dry Vermouth Cream Sauce
 · Fresh Beets with Fennel
 · Chicken Breasts with Shallots, Prosciutto, Chèvre Cheese, Figs, and a Port Reduction Sauce
 · Chocolate Fudge Cake with Whipped Cream and Raspberries

The Drinks:
It's always good to have drinks while cooking, and my recipe for Old Fashioneds manages to make an appearence.

The Holding Pattern:
And my Art of the Holding Pattern made it in as well, giving suggestions as to good places to slow down or stop the meal without adversely affecting the outcome of the meal, and helping figure out when it's time to cowboy up and wrangle the meal together.

So if you find yourself stuck in line at Whole Foods or wandering around Borders, pick up a copy of the September/October 2005 issue of CHOW Magazine! Starting on page 50, Team Cooking. Thanks Jane and the rest of the crew at CHOW magazine!