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June 2013

Issues:

Features & Columns

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Features

Editor’s Letter June 2013
Kristen Kish’s Dessert Challenge
Top Chef season 10 winner Kristen Kish says, “My favorite thing to do is whisk.” She uses that skill here to create three simple desserts.
Tim Byres’s Guide to Grilling Greatness
Dallas chef turned pit master Tim Byres reinvents Texan barbecue flavors without losing their smoky, charry essence. Here, his best grilling ideas.
Sir and Star at The Olema: Life, Death and Rebirth of a Restaurant Legend
Six years after a fire destroyed Manka’s Inverness Lodge, the owners of the iconic Northern California escape have started again with Sir and Star at The Olema. Here, an exclusive first look.

Columns

Tasting Room
The Awesome Pairing Power of Muscadet
Travel
Bangkok’s Curry Crusaders
Tasting Workout
Beer Tasting Workout: Train Yourself to be a Better Beer Taster
Gastronaut
Leaf Wraps for the Grill

Recipes

See Features & Columns | Subscribe to the Magazine

A Bouillabaisse of All Things Green from the Garden

Almost-Instant Chilled Borscht

Asian-Style Grilled Whole Red Snapper with Radish Salad

Bean-Sausage Soup with Sautéed Spring Greens

Beef Burgers with Sweet-n-Smoky Ketchup

Brown Butter Pistachio Financiers

Caribbean Salt Cod with Coconut and Spices

Charred and Smoky Belgian Endives

Cheater's Chutney

Cheesy Burgers with Soy-Spiked Ketchup

Chicken Meatball and Shishito Yakitori

Chicken Salad with Tahini-Yogurt Dressing

Chipotle-Maple Barbecue Sauce

Citrus and Garlic Pork Shoulder

Coffee-Rubbed Strip Steaks with Chimichurri Sauce

Cola-Marinated Flank Steak with Frito Chilaquiles

Creamy Caesar Salad with Torn Croutons

Creamy Cucumber and Grilled Potato Salad

Curried Vegetables with Griddled Biscuit Roti

Ember-Roasted Baba Ghanoush

Fire-Roasted Berry Crostini with Honey Crème Fraîche

Five-Herb Grilled Chicken with Green Aioli

Fresh Carrot Risotto

Fresh Fig Salad with Feta and Blistered Jalapeños

Giant Black-and-White Layer Cake

Green Salad with Smoky Barbecue Vinaigrette

Grilled Beef Rolls with Nuoc Cham Dipping Sauce

Grilled Citrus and Grape Sangria

Grilled Shrimp with Miso Butter

Grilled-Citrus Margaritas

Harissa Vinaigrette

Honey-Buttered Grilled Corn

Honey-Mustard-Glazed Salmon Steaks

Honey-and-Thyme Custards

Jerk Vegetable Cubano

Leg of a Neighbor's Duck

Lemon-Caper Aioli

Molasses-Smoked Baby Back Ribs

Pasta with Sautéed Spring Greens

Pork Chops with Smoky Mole-Style Rub

Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs

Ribs with Hot-Pepper-Jelly Glaze

Roasted Tomato and Árbol Chile Salsa

Sausage Burgers with Sriracha-Honey-Mustard Sauce

Sautéed Spring Greens and Manchego Frittata

Sautéed Spring Greens with Bacon and Mustard Seeds

Shrimp Tacos with Tomatillo Salsa

Skillet Monkey Bread Biscuits with Berry Dunk

Smoked Chicken Drumsticks with Coriander

Smoky Salmorejo

Spicy Jerk Vegetables with Yogurt-Scallion Sauce

Spicy Peanut Sauce

Sweet Peach Olive Oil Cake

Swordfish with Grilled Romaine Salad

Vegetable Bouillabaisse Broth

Watermelon and Charred-Tomato Salad

White Anchovy and Grilled Radicchio Bread Salad

Yogurt-Marinated Lamb Skewers

Yucatán Pork with Annatto and Ancho Chiles

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