- Grilling Experts John Willoughby and Chris Schlesinger’s Smoke-Roasting Recipes from New “Grill It!” Cookbook
- Gourmet Entertains: Italian Grill; Pulled-Pork Barbecue Menu
- Seasonal Kitchen: Kebab Recipes
- Gourmet Cookbook Club Launch
- Gourmet Travels: Guadalajara, Mexico; Dubai
- Gray Kunz’s Kitchen
- Obsessions: Debut of New Column Featuring Editors’ Favorites
- Roadfood: The Sterns Eat Texas Barbecue
- The Last Touch: Brownies
In “Under the Dome” (page 37), best-selling cookbook authors and grilling experts John Willoughby and Chris Schlesinger offer their easy technique for smoke-roasting. Smoldering coals give food a deep, evocative edge of smokiness. The two masters highlight recipes adapted from their new cookbook, Grill It!: Smoke-Roasted Sage-Crusted Pork Loin with Quick Mostarda di Frutta; Smoke-Roasted Pepper-Crusted Beef Top Loin with Green Peppercorn Sauce; and Smoke-Roasted Barbecue-Rubbed Whole Chickens with Cider Barbecue Sauce.
Gourmet Entertains includes two menus: “Sear Delight” (page 76) presents an Italian grill menu: Grilled Pancetta-Wrapped Asparagus; Caramelized-Onion and Gorgonzola Grilled Pizza; Grilled Veal Chops with Arugula and Basil Salad; Grilled Baby Artichokes with Caper-Mint Sauce; Acini di Pepe Pasta with Garlic and Olives; Stracciatella Tortoni Cake with Espresso Fudge Sauce. In “Serious Pig” (page 90), a succulent backyard barbecue menu includes: Watermelonade; Okra Cornmeal Fritters; North Carolina Pulled-Pork Barbecue; Hamburger Buns; Coleslaw; Three-Bean Salad; Creamed Corn; Jerusalem Artichoke Pickles; Fresh Strawberry Pie with Whipped Cream; and Peach Ice Cream.
In “On Point” (page 108), Gourmet food editor Melissa Roberts offers six grill-tested kebab recipes to fire up in the backyard: Lamb Köfte with Tarator Sauce; Shrimp Tikka with Fresh Mango Chutney; Pork Kebabs al Pastor; Chicken, Mushroom, and Bok Choy Kebabs; Steak, Tomato, and Okra Kebabs; Miso-Glazed Tuna Kebabs. Plus Zucchini and Snow-Pea Salad.
Gourmet Cookbook Club (page 46) launches with the June issue. Gourmet will feature a new selection each month, both in the magazine and online at gourmet.com. Gourmet’s editors will comb through hundreds of cookbooks, choose the most promising ones, test recipes in each, and select a favorite cookbook each month. With the first selection, Fish Without a Doubt, by Rick Moonen and Roy Finamore, learn what fish are in season now and try out a recipe: Linguine with Clams. Online, gourmet.com features video of Moonen grilling a whole fish, tips on how to tell when your fish is properly cooked, and more recipes from the book.
Gourmet Travels to Guadalajara and Dubai this month. In “Oh, Yes, Guadalajara Will Do” (page 86), Mauricio Velázquez de León, a contributor to Lonely Planet guidebooks who was born and raised in Mexico City, travels to Mexico’s second-largest city, Guadalajara. Despite the city’s lack of a culinary reputation, tradition and innovation combine to deliver wonderful food in humble restaurants and family-owned places. “The Details” (page 88) recommends where to stay and eat. In “Kingdom of Dreams” (page 100), Jay Rayner searches for the hidden Dubai. He takes a submarine simulator to get to the Al Mahara restaurant and tries to find the quintessential Emirati food experience, but the locals and the food are all from somewhere else. “The Details” (page 107) suggests where to stay, eat, and visit.
In “Mr. Kunz Builds His Dream Kitchen” (page 48),Stephen Henderson visits star chef Gray Kunz’s personal kitchen, which he designed for his weekend house in upstate New York. Kunz demonstrates how to improve your kitchen and gives his tips on herbs, spices, chopping, and counter space.
“Obsessions” (page 52) is the debut of a monthly column featuring Gourmet editors’ favorite things.
In Roadfood: “’Cue the Smoke” (page 26), Jane and Michael Stern eat Texas pit-cooked sausage, brisket, ribs, and barbecue at: City Market, in Luling; Louie Mueller, in Taylor; Smitty’s Market, in Lockhart; and Southside Market, in Elgin.
Kitchen Notebook (page 115) includes barbecuing basics for making great pulled pork, recommends practical grilling tools, and reveals two steps for making perfect brownies.
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