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Magazine / Features

68 Ground Swell

New York chef Dan Barber has planted one of his restaurants right on a farm. And he has lots of recipe ideas—including tomatoes with lemon vinaigrette; bacon-wrapped squash; tomato “burgers”; grilled trout in eggplant broth; and cheesecake with minted blackberries—for making the most of your local and seasonal bounty. Plus: Check out this guide to some of our favorite farm-forward restaurants.

Photographs by John Kernick

82 Some Enchanted Eating

Whether you’re looking for dishes you can transport to the great outdoors or simply out to the porch, you’ll quickly come under the spell of this summer menu that includes pork tenderloin with spinach and mustard-caper sauce; deviled chicken drumsticks; purslane and parsley salad; and blueberries in gin syrup. Also: Our cooks share 15 of their favorite easy-to-prepare picnic recipes.

Recipes by Ian Knauer

Photographs by Roland Bello

100 August Cookbook

We’ve simplified your summer by combining all of this month’s regular recipe features—Gourmet Every Day, Gourmet Entertains, and Seasonal Kitchen—into a mini-cookbook.

76 Inner Space

So what do people do in Dundgovi, a province smack in the center of Mongolia? Drink fermented mare’s milk, watch horse races, and eat lamb pies, of course.
Recipe on page 81

By Luke Meinzen

Photographs by Leigh Wells

62 Framing A Life

There’s a lot to learn if you want to keep bees. But none of the author’s most important lessons came from a book.

By Ian Knauer

Plus: Why honeybees—and your food suppliers—need the help of other pollinating insects.

By Heather Smith

Magazine / Gourmet Everyday

100 Quick Kitchen

Miso sesame grilled blade steaks; chilled tomato bisque; roasted-peach streusel; plus five more recipes that can be prepared in 30 minutes active time or less.

Recipes and Food Styling by Ruth Cousineau

Photographs by Romulo Yanes

102 Vegetarian Tonight

A vegetable pie that comes straight from the farm.

Recipe by Ian Knauer

102 Ten-Minute Mains

The ideal solutions for hectic weeknights.

Recipes by Andrea Albin

103 One or Two for Dinner

A Cobb salad with warm bacon vinaigrette for two; and a smoked pork chop just for you.

Recipes by Andrea Albin

Magazine / Seasonal Kitchen

96 Heat of the Moment

Yes, that’s exactly where we found ourselves when we developed these recipes for jalapeño poppers; chilled red pepper and habanero soup; Indian shrimp curry; Vietnamese chicken salad; and more.

Recipes by Ian Knauer

Photographs by Romulo Yanes

Magazine / Good Living

24 Fresh

Book me a resort with an LCD TV—and an organic garden … for a cycling fix, with caffeine on the side, head to Portland, Oregon.
Magazine / Restaurants

29 Roadfood

Minorcan clam chowder may look a lot like its Manhattan cousin, but that’s where the similarities end.

By Jane and Michael Stern

Magazine / Drinks

32 An Aperitivo Barolos Me Over

Chinato, take me away … and reds from around the globe—all under $15.

By James Rodewald

34 Wine Advice

Austrian Grüner Veltliners, California Marsannes, and Mendocino Zinfandels.

By Gerald Asher

40 Shake, Battle, and Pour

We go behind the scenes at a bartending competition where four finalists are about to face a no-nonsense judge and a rowdy, inebriated crowd. Plus: The Mixologist’s Tale Welcome to the secret life of cocktailians.

By David Tamarkin

Magazine / Cooking

42 Burning Love

A farmer’s stand is piled high with chiles that are resplendent in every color of the rainbow. But in a be-careful-what-you-ask-for moment, all anyone wants to know is which one is the hottest.

46 Picnic in the Glass

You’re about to enter a new dimension in packing for a picnic: Our beautifully composed meals—including curried chicken salad and shrimp with salsa, avocado, and chips—are layered in jars.

50 A Taste of August

Going rind the bend: Frozen watermelon-lime bars for dessert.

50 It Ain’t Necessarily So

The sulfites added to wine will give you a “red-wine headache.” Fact or fiction?

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