Food & Wine

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Has your food become blase? Taste buds bored? Try F more

Has your food become blase? Taste buds bored? Try Food and Wine magazine for a taste wake-up! You've tried world music? Now add world food! Thai, Argentine, California Valley. New tastes! New thrills! June's issue features grilling recipes, including gourmet pizza-- mind you, not the same ol' pepperoni and cheese--as well as Thai grilling. One of the most widely ranging flavors in one dish is Thai food. Essential Thai ingredients include cilantro, coconut milk, dried chiles, dried shrimp, and fish sauce. Listen to these Thai favorite dishes: Spicy Green Papaya Salad, Warm Flank Steak Salad with Mint and Cilantro, Sweet Sticky Rice with Mangoes and Sesame Seeds, Grilled Quick-Brined Jumbo Shrimp, Salt-Crusted Tilapia with Lemongrass, and Mango Alexander. Another grilling subset is the pairing of oaky wines with smoky foods, traditionally served with reds. But picture this: Chardonnay with Grilled Scallops and Honeydew-Salsa, Sauvignon Blanc with Grilled Gruyere-and-Zucchini Sandwiches, or Pinot Noir with Chopped Lamb Steak with Garlicky Spinach (I pass on lamb). Let's walk through the magazine for a camera's eye view of content: 1. Menus: Seven warm-weather menus from recipes in this issue--an excellent idea! 2. News and notes: Even begins with a recipe for Pasta with Cheese and Pepper (which looks divine) 3. Since this issue focuses on outdoor grilling, there is a page of outdoor grills to ponder 4. Cocktail chic with several unusual recipes 5. Kitchen in the garden (here's where I'm beginning to protest not being rich) 6. Designers to watch now (money) 7. How to sniff out corked wine (and bad) 8. 20 Smart tips for everyday grilling (very practical and exotic) 9. A Top Chef's Weight-Loss Secrets (one of her recipes is Grilled Tofu with Asparagus and Nori Vinaigrette)--I love tofu and seaweed, so this will be a winner 10. The ultimate sausage guide with recipes for five condiments 11. Best 5-minute dressings along with salad recipes to use with them, for example Mixed Grilled Vegetables with Creamy Feta Vinaigrette 12. Summer's best wines--10 crisp, light whites 13. A major article on gaucho grilling in Argentina, including Grilled Peaches and Plums with Mascarpone, Mini Corn Cakes with Seared Salmon 14. Then the other grilling sections with which I began the review. Of course, swaddling all the articles are a multitude of ads, but they make the magazine possible. I have no complaint there. I confess that I haven't tried any recipes yet--but look forward to doing so next week when school ends for another year. Having a grilling issue for June (that hits the stands in May) is very timely for use the rest of the summer. It is so lovely to take your ingredients to the outdoors kitchen, fire up a grill, swirl some cocktails, grill, pop the cork on a bottle or two, and dine to the best of exotic foods from around the world right there in your own little paradise. Food and Wine made this fiesta possible! Along with my imagination!
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