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Publication Thu Apr 10 2008
Bon Appetit: Chicago
The May issue of Bon Appetit focuses on international destinations including Paris, Marrakech, Umbria, County Cork, the Yucatan, and Kuala Lumpur. The writers also highlight fresh spring ingredients like beets, artichokes, strawberries, new potatoes, lettuce, green garlic, fava beans, tangelos, asparagus, and peas.
Chicago is briefly mentioned when one reader writes in to request the recipe for the Portobello Mushroom Satay at Vong's Thai Kitchen. Oddly, the recipe does not seem to be in Epicurious' online database, but I was able to find it published here, in a 2006 Chicago Sun-Times article.
The most intriguing part of this issue for me was the mention of Mugolio (Pine Cone Bud Syrup) from Primitivizia. They suggest using it over fresh fruit, yogurt or ice cream. Has anyone tasted this type of syrup before? At $24 for 3.6 ounces it is a bit pricey, but it sounds delicious.
— Gemma Petrie / Comments (0)
