53 Cookbook Club

This month: Vegetarian Cooking for Everyone by Deborah Madison. With a recipe for bread pudding with corn.
Magazine / Travel

54 The Red Hot Chile Peppers

A jalapeño pepper has 8,000 Scoville heat units—the measurement used to rate a pepper’s piquancy. The bhut jolokia has 1,001,304. And we know a writer who went all the way to India to eat one.

By Karen Coates

90 This Rough Magic

The red and green chiles that grow along the stark and breathtaking landscape bordering the northern Rio Grande reflect terroir, and they’re part of a cuisine that has remained distinctive for hundreds of years.
Recipe on page 94

By Ronni Lundy

Magazine / Well Lived

58 Mister Cool

Craig Sams has been preaching the gospel of “eat organic, eat less” for four decades. And while working to save the planet, he’s also shown just how profitable being ahead of curve can be.

By Joe Dolce

Magazine / Obsessions
66 A few of our favorite things.
Magazine / Kitchen Notebook
110 Seven simple steps for preparing pressed sushi at home—and to make things even easier, we’ve got a recipe using smoked salmon. Plus: The wonders of watermelon—rind and all.
Magazine / The Last Touch

120 Cold Comfort

Ice cream is such an ideal indulgence, it’s hard to improve upon. But we gave it a try.

Recipes by Ian Knauer

Magazine / Departments
  • 18 Letter from the Editor
  • 20 Letters
  • 118 Grilling Procedure
  • 118 Shopping List
  • 118 Cooking Tips
  • 119 Recipe Index

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