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Magazine / Features

86 Cucina Paradiso

This Tuscan-inspired meal is full of pristine ingredients and bold flavors—balsamic-marinated Treviso radicchio with fresh ricotta; grilled sausage-stuffed calamari; fresh pasta with crabmeat, peas, and chile; grilled lamb chops with porcini mustard; and melon with basil-lime granita—that will sweep you off your feet.

Recipes by Kay Chun

Photographs by Roland Bello

100 (East) L.A. Story

When a different kind of valley girl returns to Southern California’s San Gabriel Valley in search of the best Chinese food in America, she finds that there are great new restaurants—and that her old favorites have endured. Recipe on page 107.

By Genevieve Ko

Photographs by Kim Badawi

108 Hot and Sweet

As soon as your guests try scallop ceviche with “tiger’s milk”; quinoa salad with fresh hearts of palm; chicken in chile sauce; and a dulce de leche torte, they’ll immediately understand the captivating allure of Peruvian cuisine.

Recipes by Lillian Chou

Photographs by Marcus Nilsson

116 In the Night Kitchen

When dusk settles on the farmers markets in France’s Dordogne region, the area’s artisanal purveyors don’t pack up their produce and head home—they prepare dinner.
Recipes on page 123.

By Julia Watson

Photographs by Anna Bauer

Magazine / Gourmet Everyday

73 Quick Kitchen

Flank steak with bitter greens and charred red onion; penne with sun-dried tomatoes and arugula; and tortilla chicken drumsticks. Plus seven more recipes that can be prepared in 45 minutes active time or less.

Recipes by Gina Marie Miraglia Eriquez

Photographs by Romulo Yanes

79 One or Two for Dinner

Parmesan pain perdu with poached eggs and greens for two; and mussels in watercress cream just for you.

Recipes by Melissa Roberts

Photographs by Romulo Yanes

80 Ten-Minute-Mains

Solutions for hectic weeknights.

Recipes by Melissa Roberts

Photograph by Romulo Yanes

81 Vegetarian Tonight

We’re on a roll with tofu and a sweet-and-savory dipping sauce.

Recipe by Andrea Albin

Photograph by Romulo Yanes

Magazine / Kitchen Notebook
134 Lamb chop talk … a chat about chicken livers … perusing some Peruvian ingredients.
Magazine / The Last Touch
134 It’s the stuff of dumpling dreams: wrappers filled with sweet (Indian sweet coconut) and savory (panfried potato, onion, and cheese) surprises.

Recipes by Maggie Ruggiero

Magazine / Good Living

18 Fresh

The best way to get from one great food city to another just might be by sea.
Magazine / Drinks

20 Going Stir Crazy, Forties Style

Raise a glass to our new online feature, “Gourmet’s Favorite Cocktails: 1941-2009.”

By James Rodewald

24 Wine Advice

Tuscan wines and Chilean whites.

By Gerald Asher

Magazine / Travel
26 Apparently, hotels love grilled cheese sandwiches as much as the rest of us … and then there’s the macaroni and cheese.
Magazine / Cooking

28 Cookbook Club

Falling Cloudberries by Tessa Kiros. Plus a recipe for Finnish meatballs.

31 A Taste of May

Eating these vegetables will put a smile on your face—and your kid’s, too.

31 It Ain’t Necessarily So …

If you boil water in the microwave, it might explode. Fact?

32 Italian Seasoning

A culinary vacation can take on the feel of a reality show when you end up cooking in a restaurant kitchen. Recipe on page 32.

By Flavia Schepmans

Magazine / Obsessions
38 A few of our favorite things.
Magazine / Gourmet Travels

40 The Melbourne Supremacy

Sydney may garner all the attention, but Australia’s second city is gaining ground as the country’s culinary capital. Recipe on page 42

By John Lethlean and Necia Wilden

50 Great Meals: Just Add Water

For two couples, sailing around the British Virgin Islands on a 67-foot sloop created some great memories. And most of them emerged from the galley below deck.

By Ann Patchett

54 Low Country Rising

You may know it as a charming tourist destination, but Charleston, South Carolina, is also becoming known as a real food town. Recipe on page 55.

By Christian L. Wright

62 The Heat of the Matter

In every café and kebab joint in Turkey, you’ll find Urfa and Maras, two dried, flaked red chile peppers. What gives them their unique character? One man made it his mission to find out.

By John Willoughby

Magazine / Departments
  • 10 Letter from the Editor
  • 12 Letters
  • 15 You Asked for It
  • 132 Shopping List
  • 132 Cooking Tips
  • 133 Recipe Index