Contents
March 2009
Volume LXIX Number 3
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.
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.
Recipe on page 79.
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.
Wine advice on page 92.
94 Birds in Hand
How to turn two roast chickens into four delicious and economical meals.
Recipes begin on page 98.
Recipes begin on page 98.
28 Kit-Ching
You could spend a lot of money updating your kitchen. But you don’t need to.
If you’ve eaten a tomato this winter, chances are very good that it was picked by
a person who lives in virtual slavery.
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.
51 One or Two for Dinner
Provençal chicken and tomato roast for two; and a Monte Cubano sandwich just for you.
Solutions for hectic weeknights.
53 Vegetarian Tonight
Linguine with Brussels sprouts goes international.
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.
