188 Learning Japanese

Even if you’re new to Japanese cooking, we can help you put together a meal of shrimp and daikon salad with ume-shiso dressing; spicy glazed eggplant; black cod with mushrooms and sansho pepper; elderflower jelly with honeydew melon; and more.

Recipes by Maggie Ruggiero

Photographs by Ditte Isager

Magazine / Gourmet Travels

164 The Hot Zone

In the remote villages of Oaxaca, Mexico, the sun beats down, the chiles numb your tongue, and moles are so sensational they set your culinary imagination on fire.
Recipe on page 171

By Kemp M. Minifie

182 A Kitchen by the River Li

The Yangshuo Cooking School is housed in a ramble of mud-brick farm buildings that look out over one of China’s most famous panoramas. It’s an ideal setting for learning how to cook the region’s subtle, fresh, and simple country dishes.
Recipe on page 187

By Nicole Mones

Magazine / Gourmet Everyday

143 Quick Kitchen

Eight recipes with 25 minutes active time or less.

Recipes by Melissa Roberts

Photographs by Romulo Yanes

Magazine / Drinks

150 Wine Advice

Whites from France, reds from Rhône-Provence, and Chenin Blancs from California.

By Gerald Asher

Magazine / The Last Touch

210 Red, Delicious

What’s new this year on the strawberry runway? Leather and ice, of course.

Recipes by Shelley Wiseman

Magazine / Departments
  • 26 Letter from the Editor
  • 28 Up First
  • 30 Letters
  • 32 You Asked for It
  • 206 Shopping List
  • 206 Recipe Tips
  • 209 Recipe Index

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