Indulge

PAW-GARITA

Have you heard of the pawpaw fruit? It tastes like a cross between a mango and a banana and grows throughout the Midwest—mostly in folks’ backyards. For such an under the radar fruit, it has a bit of a cult following. For your end of the summer parties, try serving this twist on a classic

ZESTY SUMMER SUCCOTASH

Nothing says “summer” like sweet corn and tomatoes. This salad combines the two in a zesty lime dressing and adds jicama for a cool crunch and edamame for protein. With a nod to historical precedents, we’ve dubbed it “succotash” from sahquttahhash, the Native American Narragansett word for “broken corn kernels.” While the early versions of

A SMALL WONDER

When word reached my Instagram feed last year that chef Paul Virant planned on shuttering his farm-to-table miracle, Vie, in Western Springs, I didn’t take the news particularly well. Restaurants come and great restaurants go, but I’d argue Vie was one of the most remarkable suburban restaurants of the last two decades. Although Virant immediately

LOBSTER AND AVOCADO SALAD

For a light summer lunch that’s elegant and satisfying, this salad is just what you’re looking for. A silky combination of lobster, avocado, butter lettuce, and basil, with piquant hearts of palm and sweet red pepper for balance, this salad is a bright update of a recipe from the late great James Beard. The creamy

BEYOND THE HORIZON

As the sun dipped below the horizon, casting a warm glow over the tranquil waters of Newport Harbor, I found myself immersed in the serene beauty of Goat Island. Nestled within this idyllic setting stood Newport Harbor Island Resort, a beacon of seaside luxury beckoning travelers to indulge in the quintessential New England coastal experience.

GOLDEN FRIED CHICKEN

July 6 is National Fried Chicken Day, smack in the middle of the Fourth of July holiday weekend. That makes it the perfect time to share our recipe for crunchy on the outside, juicy on the inside, fried chicken. We’ve seasoned it with garlic, onion, and smoked paprika powders, plus a little cayenne for kick.

Accessibility by WAH

Indulge

Footer

Unlock Full Access