Vegetarian Tonight / page 81
Vietnamese-style rolls are a great addition to your summer repertoire. Complement them with our sweet-and-savory dipping sauce for light and cool satisfaction.
Going Stir Crazy, Forties Style / page 20
Raise a glass to the past and the future with our new online feature, “Gourmet’s Favorite Cocktails: 1941-2009.” Sample some of our favorites with four original drinks recipes, reprinted as they appeared in the magazine throughout the 1940s.
(East) L.A. Story / page 100
Searching for the best Chinese food in America? According to this Southern California native, it’s being served up in the San Gabriel Valley, where new restaurants are competing to deliver the most authentic and savory dishes at the lowest prices.
Hot and Sweet / page 108
Peru’s vibrant, multilayered cuisine is one of the most captivating in the world. Treat your guests to a spectacular meal of scallop ceviche, quinoa salad, chicken in chile sauce, and a dulce de leche torte.
Cookbook Club / page 28
Tessa Kiro’s wide-ranging culinary memoir, Falling Cloudberries features one-of-a-kind recipes from Finland, Greece, Cyprus, South Africa, and Italy, revealing each country’s true palette of flavors. For recipes, videos, and a forum, visit gourmet.com.
Gourmet Travels
The Melbourne Supremacy (p.40): John Lethlean and Necia Wilden show us why Australia’s second city is gaining ground as the country’s culinary capital. In The Heat of the Matter (p.62), Gourmet executive editor John Willoughby makes it his mission to find out what gives Maras and Urfa, the two red chile peppers found in every café and kebab joint in Turkey, their unique character.
A Taste of May / page 31
This beautiful soup au pistou, brimming with green beans, potatoes, and pasta, will change the way you—and your children—think of vegetables forever.
