Food & Wine June 2017

RECIPE KEY • FAST Can be prepared in 45 minutes or less. • VEGETARIAN Contains no meat, poultry or seafood. • STAFF FAVORITE Recipe we especially love. Soups & Starters [VEGETARIAN] Chilled Tomato Soup with Parsley-Olive Salsa P. 108 [FAST][VEGETARIAN][STAFF FAVORITE] Grilled Strawberry-Avocado Toasts with Burrata P. 46 The best avocado toast you'll ever eat. [FAST][VEGETARIAN] Herbed Ricotta with Grilled Bread P. 58 Summer Vegetable Soup P. 104 Salads & Vegetables [FAST] Beet Salad with Shiso P. 78 [VEGETARIAN][STAFF FAVORITE] Grilled Baby Potato Salad P. 58 [VEGETARIAN] Grilled Eggplant, Apricot and Tomato Salad P. 50 [FAST][VEGETARIAN][STAFF FAVORITE] Grilled Romanesco Salad with Charred-Herb Dressing P. 98 [VEGETARIAN] Pickled Fennel P. 50 [FAST][VEGETARIAN][STAFF FAVORITE] Snap Pea–Radish Salad with Herbed Yogurt P. 46 [STAFF FAVORITE] Tomatoes with Bagna Cauda and Chinese Sausage P. 90 Meat & Poultry Coconut-Curry Chicken Wings P. 64 [STAFF FAVORITE] Lamb Blade Chops with Cherry and Pickled Fennel Couscous…

AS I WRITE THIS, on the first warm(ish) day of spring, the sidewalk tables have suddenly reappeared in my Brooklyn neighborhood. Sunlight pours onto my kitchen counter, setting aglow a bright-green salad of sugar snap peas, radishes, ricotta, mint and lemon. From where I sit—with a cardigan layered over my too-hopeful sundress—summer seems to stretch out ahead like some endless sunbaked highway, the same way it looked to us as kids. The singsong of an overeager ice cream truck, echoing down the block, is certainly playing its part. (If you're like me, that ragtime melody both delights and drives you crazy.) The promise of lilac season, the knowledge that ripe nectarines might be on the not-so-far horizon, the prospect of grilled strawberries and juicy tomatoes and beachside barbecues when you wish the…

SLEEP NO MORE My alarm has been set to 4:10 a.m. for 25 years, so I can't sleep in, even on the weekends. Instead of ruining it for my family, since I'm up by 5 a.m., I head to Hampton Coffee Company in Water Mill, New York, near my home, and read the paper for an hour. By the time I get back, [my wife] Annette and the kids are just waking up. DREAM DESTINATIONS I'm partial to the United States, but there are two other places that I've had a visceral reaction to: New Zealand and Scotland. There's something about the natural beauty, people, culture, wine and food in those countries. I was blown away. ROSÉ ALL DAY I love wine, but I always had this negative opinion of rosé. About five years ago,…

Bonilla a la Vista These crisps, made by the same family in Spain since the 1930s, are fried in 100 percent olive oil for a bright, fresh taste. $6 for 5 oz.; formaggiokitchen.com. Rusty's Black Pepper Thick-cut and made by hand in Southern California, Rusty's are brimming with fresh cracked pepper. $39 for twelve 3-oz. bags; rustyschips.com. Cape Cod Original Reduced Fat Our top pick in the classic category: these thick, supercrunchy chips. We love that they wear homey dips equally as well as crème fraîche and caviar. $4 for 8 oz.; capecodchips.com. Zapp's Spicy Cajun Crawtators Each chip packs a hit of hot sauce and cayenne with a salty kick. They taste like a crawfish boil in a bag. $2 for 5 oz.; zapps.com. Jackson's Honest Purple Heirloom Antioxidant-rich purple potatoes plus cholesterol-free coconut oil equals zero guilt.…

#THINK PINK 1. CRUSH ON THIS SLUSHY After last summer's frosé frenzy, we're all craving the next big chill. At Treasury in San Francisco, there's always something icy churning at the bar. "Slushies signal a good time," says beverage director Carlos Yturria, the brains behind this watermelon-based party starter, spiked with sherry and Aperol. Check out our refreshing recipe on the next page and our breezy how-to video on foodandwine.com. 2 SLIP INTO SOMETHING SWEET Most people don't walk by a display of frosted doughnuts and think "Turkish slippers." But most people aren't shoe designer Mickey Ashmore of Sabah. This summer, he's dedicated his newly launched line of pastel leather loafers to NYC's cult Underwest Donuts, who created six custom colors for him. Bonus: They're pairing up to sell the matching sweets and shoes at…

Total: 10 min plus freezing; Makes 4 drinks Pour 12 oz. watermelon juice into an ice cube tray and freeze until solid, about 4 hours. In a blender, pulse the watermelon ice cubes with 4 oz. chilled vodka, 2 oz. chilled Aperol, 2 oz. chilled fino sherry, ¼ oz. fresh lemon juice, 2 Tbsp. agave and 3 cups crushed ice until smooth. Add more agave if desired. Divide among 4 chilled glasses and garnish with thin watermelon wedges and black and white sesame seeds. Serve immediately. MAKE AHEAD The watermelon ice cubes can be frozen for up to 1 month.…