Magazine article Sunset

From the Editor

Magazine article Sunset

From the Editor

Article excerpt

SEPTEMBER IS THE MOST MAGICAL MONTH for food in the West. I know some may try to argue for June (cherries!) or August (white corn!), but you can't beat the variety of tastes as summer rolls into fall. Pears and apples join the last of the berries at farmers' markets, and early Swiss chards and winter squashes pop up alongside zucchini and tomatoes. From New Mexico to Washington, chefs have an embarrassment of riches to choose from, making for menus that turn two seasons into one: summerfall.

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In this issue, our feature on pears (page 96) captures summerfall flavors. Molly Watson created six recipes that bridge the seasons and celebrate the nuances of this versatile fruit. My favorite dish is the ideal entree to serve to company because it has plenty of "wow" and little work: braised pork with pears and chiles. Try it the next time you have friends coming for dinner and you want to look like a relaxed yet masterful chef.

On the subject of chiles, our story (page 125) on New Mexico's finest will have you hunting down the real thing, whether you live in that state or not. …

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