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Spicy Shiso Rum Smash Credit: Maxime Iattoni
May 18, 2012
Friday Cocktails: Spicy Shiso Smash

by Anna Stockwell

It was just this past winter that I had my first taste of shiso (also known as perilla). I was at one of my favorite Thai restaurants, and the delicately thin, jagged-edged leaves were being used as vessels for bites of coconut and chile-studded fluke ceviche. With my date watching in confusion, I couldn't help but grin and dance in my chair as the flavor of that leaf exploded in a pop of fresh spicy flavor. It was almost like basil, hinting at mint, and yet unlike anything I'd had before. I was instantly in love. As we ventured into spring, I planted a little shiso plant in my kitchen window box, whose progress I've been proudly noting each morning. Lucky for me, it's now growing just as fast as I'm discovering new ways to use it: slivered and tossed into salad, garnishing a spicy peanut pasta dish, infused into limeade, nibbled by the whole leaf, and mixed into cocktails. Keep reading »

May 18, 2012
Universal Language
by Francine Prose
Universal Language Credit: Illustration: Beppe Giacobe/MorganGaynin

From SAVEUR Issue #147

My son Leon and his wife, Jenny, joke that their love blossomed over enchiladas. Jenny prepared them for him on one of their early dates. Jenny is from Mexico, and we couldn't have been happier to discover that she is not only an enchanting person, but also a terrific cook. Like Leon, in no time, we fell for her and her delicious food, too. It's hard to choose between Jenny's pozole, a meaty stew made with hominy and chiles; nopales, cactus paddles peeled, sliced, boiled, and served in a salad; chiles rellenos, poblano peppers stuffed with cheese, then lightly battered and fried. Each time she'd visit Mexico, Jenny would return to New York with a mole sauce that only her aunt knows how to prepare, or with tamales that no one makes like her grandma. Keep reading »

Marinated Flank Steak Credit: André Baranowski
May 18, 2012
Marinated Flank Steak

Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving. See the recipe »

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May 17, 2012
Costa Rica: San Jose's Mercado Central
by Jane Sigal

From SAVEUR Issue #147

Most visitors to Costa Rica zip through the capital city, San José, on their way to beaches or jungles. But I like to linger there, if only to spend a morning at Mercado Central, a block–long covered market built in 1880 that contains a warren of produce stalls, sodas (small, family–run eateries), bric–a–brac counters, and cafés. Keep reading »

Costa Rica Mecardo Central Credit: Courtesy of Andres Madrigal/CRTraveler.com
May 17, 2012
Mousse au Citron (Lemon Mousse)

This creamy lemon dessert showcases the fruit's flavor beautifully. See the recipe »

Mousse au Citron (Lemon Mousse) Credit: Todd Coleman
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May 17, 2012
Sites We Love: Sprouted Kitchen

Gorgeous photos? Check. Engaging writing? Check. Seriously inspiring recipes, tips, and culinary curiosity? Check, check, and check. The best food blogs all seem to have a lot in common — but what separates them out are the strong personalities behind them. In our Sites We Love series, we sit down with some of our favorite bloggers to find out how they do it — and why it's as much fun for them as it is for us.

Today's site we love is Sprouted Kitchen, where Sara Forte and her photographer husband Hugh chronicle their artful take on whole foods. The site's recipes make the most of seasonal, organic, and local ingredients, inspiring readers to eat simple, healthy foods that don't sacrifice any of their beauty or flavor. See what Sara has to say about her site »

Sites We Love: Sprouted Kitchen Credit: Hugh Forte
May 17, 2012
Kidz Box Illustrated Placemats
by Laura Sant


These adorable, artistic placemats caught my eye a few weekends ago while I was shopping in Brooklyn. They're a great idea for keeping hungry kids (or hungry, creative adults) occupied while dinner cooks: playful line drawings are printed on food-grade silicone (without BPA, phthalates, or any of that bad stuff) and packaged with nontoxic washable markers so they can be run through a dishwashing cycle and then colored in again and again. No Spongebob here — the dozen or so designs are created by various independent artists, and are charming enough that I'd hang them on my wall. 

Kidz Box Placemats + 6 markers, $26 each at Modern-Twist

Kidz Box Illustrated Placemats
May 16, 2012
I Love My Kitchen Because: Michael Chiarello

When chef, vintner, and Easy Entertaining host Michael Chiarello built his home in the Napa Valley, he left the final setup of his kitchen unfinished until he had a chance to really see how he used the space. Ten years later, it's still not quite finished: While the open flow and easy organization of the space is exactly what he wants, Michael is still tinkering with the room, making small adjustments and improvements all the time. See what Michael loves about his kitchen »

Michael Chiarello Home Kitchen Credit: Barbara Ries
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May 16, 2012
An Evening in Corsica

The mountainous island of Corsica is home to a cuisine that's equal parts Alpine, Mediterranean, French and Italian—and all its own. Inspired by David McAninch's article Pleasure Island, this menu features the kind of sturdy, flavorful food that's typical there: cannelloni and swiss chard dumplings, a rustic lemon-scented cheesecake, and more, all paired with our favorite Corsican wines. See the menu »

An Evening in Corsica
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May 16, 2012
Corsica: Pleasure Island
by David McAninch

From SAVEUR Issue #147

In the palm–shaded Corsican city of Ajaccio, I'm standing at an open window overlooking the port, which shimmers in the hot sunlight of a late–spring morning. In the distance, I can make out snow-capped mountains, which rise improbably from the Mediterranean Sea. Carried on the breeze is the incenselike scent of the maquis, the thicket of flowering shrubs and herbs that blanket nearly a fifth of this small island and creep up to the streets of Ajaccio. Keep reading »

Corsica: Pleasure Island Credit: Beth Rooney