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.
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.
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.
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.