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 Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment The Chinese pantry staple adds nutty richness to noodles, sauces, pastries, and so much more. READ NOW RELATED Your Next Pizza Delivery Might Come From a Former SpaceX Chef—By Way of Robots But can a machine knead dough like a nonna? RELATED Is Fungus-Based Foie Gras the Next Meatless Sensation? Charcuterie just went pro-plant—and we have the tasting notes.
