August 2010
Inside:
Cook: Spiedini, the Italian take on skewers, are fun to eat and fabulously flavored. Make a slew of them for your next barbecue.
Taste: Try a cantaloupe in season (now through September) and discover its best flavor. Then try it in these unique recipes.
Drink: The Chardonnays from Alto Adige make wine writer Anthony Giglio reevaluate his opinion of the much maligned grape. Try one and see for yourself how good this white wine can be.
Shop: Deluxe picnic gear for your perusal just in time for outdoor concerts and beachside meals.
Articles from this issue
Melon Madness
Melon, at its best from late summer to early fall, tastes delicious in recipes both sweet and savory.
features
Summer Salads
Bring together exciting seasonal ingredients in recipes that make healthy and hearty one-dish meals.
Melon Madness
Cantaloupe makes its annual debut with pesto, mozzarella, black pepper and yogurt.
The Prince’s Pupil
In Tuscany, sausage making’s royal lineage carries on as its master passes the crown to his most dedicated student. We go inside their famous laboratory to see how this great tradition is kept alive.
Grill Sticks
Spiedini, stalwarts of Italian grilling, are stacked and ready for your next barbecue.
The Conservationists
For this inspired group of preserves, chutneys, marinades and more, we pack the season’s fresh fruits and vegetables into the jar.
departments
Departments
Editor’s Letter
Recipe Index
Goods
Books
Picnic
This collection of gear is designed for outdoor dining that doesn’t skimp on luxury.
Wine
Chardonnay may have taken its share of knocks over the years, but Alto Adige’s clean, bright whites will surprise you and secure your loyalty.
Cocktail
The refreshing Summer Cup blends gin, lemon and tonic with the unusual additions of Dimmi Liquore di Milano and yellow Chartreuse.
Leggero
Pasta salad topped with a no-cook sauce, stuffed bass and pineapple popsicles construct a balanced meal.
Semplice
A re-imagined Tuscan bread salad, a beef fillet with pesto, and poached peaches make a simple, seasonal dinner.
Cooking School
An illustrated guide to making paccheri allo spada, pasta stuffed with swordfish that’s topped with a tomato and herb sauce.
Intervista
Writer and former New York Times restaurant critic Frank Bruni offers his expert opinion about his travels to Italy, his favorite restaurants and his kitchen at home.
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