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Magazine / Features

60 Mind, Body, and Seoul

Korean food is America’s next new cuisine. Its simple textures and flavors—highlighted here in 14 dishes like cucumber apple pickle; quick kimchi; soy-pickled jalapeños; warm tofu with spicy garlic sauce; shrimp and scallion pancakes; short rib and vegetable stew; and mandarin orange ice cream with sesame brittle—add up to a complex and beautifully balanced meal.

Recipes by Lillian Chou

Photographs by Roland Bello

74 A World Away

Stretching west from Castile toward the Portuguese border, Spain’s Extremadura region can be harsh and often barren. Yet that’s a misleading first impression of an area whose culinary landscape is filled with edible marvels.
Recipe on page 79.

By Lisa Abend

82 Easy Does It

Sometimes all it takes is a simple roast chicken (with porcini and crisp potatoes) and some homey sides (creamed broccoli with parmesan; fennel and carrot confit) to make everyone deliriously happy. (A bourbon banana pudding with glazed pecans for dessert doesn’t hurt either.)
Wine advice on page 92.

Recipes by Andrea Albin

Photographs by William Abranowicz

94 Birds in Hand

How to turn two roast chickens into four delicious and economical meals.
Recipes begin on page 98.

By Jane Daniels Lear

28 Kit-Ching

You could spend a lot of money updating your kitchen. But you don’t need to.

By Haley Thurshwell

40 The Price of Tomatoes

If you’ve eaten a tomato this winter, chances are very good that it was picked by a person who lives in virtual slavery.

By Barry Estabrook

Magazine / Gourmet Everyday

47 Quick Kitchen

Garlicky black-pepper shrimp and black-eyed peas; sangria chicken; and chocolate raspberry clafoutis; plus five more recipes that can be prepared in 25 minutes active time or less.

Recipes by Paul Grimes

Photographs by Romulo Yanes

51 One or Two for Dinner

Provençal chicken and tomato roast for two; and a Monte Cubano sandwich just for you.

Recipes by Maggie Ruggerio

52 Ten-Minute-Mains

Solutions for hectic weeknights.

Recipes by Maggie Ruggiero

53 Vegetarian Tonight

Linguine with Brussels sprouts goes international.

Recipe by Kay Chun

Magazine / Kitchen Notebook
100 The airy spongecake called génoise is foolproof and versatile … an inexpensive cut of pork that’s tender, juicy, and full of flavor … eight Korean ingredients you’ll want to add to your kitchen repertoire.
Magazine / The Last Touch
110 Key the applause. In these recipes, Key limes add a bright beat to everything from chicken curry to steak.

Recipes by Melissa Roberts

Magazine / Good Living

20 Fresh

Mirror, mirror on the shower wall, is this the coolest hotel of them all? … She’s not pretending: Chrissie Hynde is a serious vegan restaurateur.
Magazine / Restaurants

22 Roadfood

What do you call a breakfast Danish that’s been to charm school? A Czech kolache.

By Jane and Michael Stern

Magazine / Drinks

24 Eat Locally, Drink Industrially

The secret to what makes Kentucky bourbon so special. Plus: Our cocktail of the month.

By James Rodewald

Magazine / Cooking

26 Cookbook Club

The Breakfast Book by Marion Cunningham. With a recipe for silver-dollar-size pancakes.

27 A Taste of March

Pound cake finds its equilibrium.

27 It Ain’t Necessarily So

Never cook with cheap wine. Fact or fiction?
Magazine / Travel

30 A Beautiful Mess

A new wave of very good restaurants is transforming Mexico City’s cocina mexicana. But as this author learned firsthand, there’s also a lot to be said for the glories of tradition.

By Charles Montgomery

34 Happy Trails

Why would a nice Jewish girl embark on an ancient Catholic pilgrimage and walk 500 miles across northern Spain?

By Lori De Mori

Magazine / Obsessions
39 A few of our favorite things.
Magazine / Departments
  • 14 Letter from the Editor
  • 16 Letters
  • 17 You Asked For It
  • 107 Shopping List
  • 107 Cooking Tips
  • 108 Recipe Index