Food & Wine | August 2023
Oh, Sing to Me of Okra
A love letter to the historical complexities and culinary brilliance of okra, whether sautéed to a crisp, poached in dashi, or pickled, battered, fried, and served over succotash.
6 Ways to Sundae
Transform simple store-bought ice cream into opulent sundaes with silky homemade sauces, crunchy candied nuts, brûléed banana, chewy miso caramel blondies, creamy stracciatella whipped cream, and more.
Cooking His Way Home
At his restaurant, Kann, in Portland, Oregon, chef Gregory Gourdet shares deeply personal Haitian dishes that are rooted in history and honed by years of experience.
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