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Contents
August 2008
Volume LXVIII Number 8
1
Features
68 Ground Swell
New York chef Dan Barber has planted one of his restaurants right on a farm. And he has lots of recipe ideas—including tomatoes with lemon vinaigrette; bacon-wrapped squash; tomato “burgers”; grilled trout in eggplant broth; and cheesecake with minted blackberries—for making the most of your local and seasonal bounty. Plus: Check out this guide to some of our favorite farm-forward restaurants.
2
82 Some Enchanted Eating
Whether you’re looking for dishes you can transport to the great outdoors or simply out to the porch, you’ll quickly come under the spell of this summer menu that includes pork tenderloin with spinach and mustard-caper sauce; deviled chicken drumsticks; purslane and parsley salad; and blueberries in gin syrup. Also: Our cooks share 15 of their favorite easy-to-prepare picnic recipes.
3
100 August Cookbook
We’ve simplified your summer by combining all of this month’s regular recipe features—Gourmet Every Day, Gourmet Entertains, and Seasonal Kitchen—into a mini-cookbook.
4
76 Inner Space
So what do people do in Dundgovi, a province smack in the center of Mongolia? Drink fermented mare’s milk, watch horse races, and eat lamb pies, of course.
Recipe on page 81
Recipe on page 81
5
62 Framing A Life
There’s a lot to learn if you want to keep bees. But none of the author’s most important lessons came from a book.
6
Plus: Why honeybees—and your food suppliers—need the help of other pollinating insects.
7
Gourmet Everyday
100 Quick Kitchen
Miso sesame grilled blade steaks; chilled tomato bisque; roasted-peach streusel; plus five more recipes that can be prepared in 30 minutes active time or less.
8
102 Vegetarian Tonight
A vegetable pie that comes straight from the farm.
9
102 Ten-Minute Mains
The ideal solutions for hectic weeknights.
10
103 One or Two for Dinner
A Cobb salad with warm bacon vinaigrette for two; and a smoked pork chop just for you.
