Dining Alfresco Published May 7, 2010 8:00 AM Food SHARE Grilled baby artichokes, swordfish with fresh salsa, and homemade raspberry sorbet taste even better outdoors. See the Recipe André Baranowski Raspberry Sorbet Add whole raspberries to this sorbet at the last moment of churning to create a chunky texture. Get the recipe for Raspberry Sorbet » Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. See the recipe for Grilled Baby Artichokes » MORE TO READ RELATED In Japanese, Onomatopoeic Words Describe Diverse Food Textures These adjectives mimic the perceived sounds of different foods. READ NOW RELATED Joan Roca on Catalan Comfort Food, Kitchen Culture, and the Future of Fine Dining Molecular gastronomy is dead, long live molecular gastronomy. RELATED How a 40-Year-Old Hudson Valley Bakery Is Reimagining Itself for the Future Solar energy will power the bakery’s new-and-improved facility.
