Stephen Hamilton

Salted Lime Pie

After that cool June, summer is finally here in the Midwest!  And as the dog days of August are right around the corner, this cool, tart pie is the best way to end a meal on a hot summer night.  The secret to Pastry Chef Joshua Gripper’s Salted Lime Pie is a splash of decadent orange liqueur.  It’s a favorite at The Dutch in Miami, FL where Gripper rules the pastry kitchen.  The best way to garnish this one?  Freshly whipped cream.

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Addie Mae’s Potato Salad

Some dished linger in our minds for their incredible taste; others, for the memory they conjure. For our long time friend Chef Art Smith, Top Chef Masters contestant and Author of many cookbooks including Back to the Family, part of what makes a dish great are the ties and traditions behind it. Here, he shares with us a personal family favorite: the prized potato salad recipe belonging to his mother, Addie Mae. Familiar and satisfying, it is summer comfort food at its very best.

Addie Mae’s Potato Salad

Some dished linger in our minds for their incredible taste; others, for the memory they conjure. For our long time friend Chef Art Smith, Top Chef Masters contestant and Author of many cookbooks including Back to the Family, part of what makes a dish great are the ties and traditions behind it. Here, he shares with us a personal family favorite: the prized potato salad recipe belonging to his mother, Addie Mae. Familiar and satisfying, it is summer comfort food at its very best.

Who’s Hungry? Issue No. 11 Is Here!

We’ve had a particularly brutal winter this year, even for Chicago standards, so our summer issue was especially fun to put together. We were able to dig into all the pleasures of BBQ, festivals, picnics and grilling just a little bit ahead of Mother Nature’s schedule.

Soon we will make our way, once again, to the Food & Wine Classic in Aspen, where we’re thrilled to help sponsor the Pork & Co. Industry Nights event with chef Justin Brunson of Rappahannock River Oysters, Buffalo Trace and Old Major in Denver. Stop by and say hello!

There is no more sensational side dish than freshly picked, sweet corn. Ian Knauer, host of “The Farm” on PBS, passionately describes his ritual of tasting that first ear of summer corn in “Summer’s Sweetest Vegetable.” And from chef Elizabeth Karmel, we learn all about making pizza on the grill in “A Different Kind of BBQ.”

According to Jared Rouben of Moody Tongue Brewing Company, having your face slathered in barbecue sauce and then taking a swig of ice-cold beer is what summer is all about—and we certainly wouldn’t argue. In “High Spirits,” he gives his personal recommendations for pairing the two together.

And our best-loved picnics require nothing more than a jaunt to the local store, butcher or sausage maker, plus a sharp knife and a bottle of fine wine. In “In Season: Old World. New World,” we show you ways to create a sensational charcuterie and cheese picnic.

Now, Who’s Hungry™ for summer?

Stephen Hamilton

Who’s Hungry? Issue No. 10 Is Here!

Each issue of WH comes out at slightly different times so we can come up with fresh stories that are in tune with the exact season.

This has been the hardest issue we’ve had to produce. Selecting content was difficult because winter isn’t over and spring hasn’t quite settled in. Plus, spring vegetables aren’t out yet, so we rolled with contrasts of the season.

It’s that time of year when the winter blahs set in as our body, mind and palate crave spring. To fend off those feelings, we offer you fun indulgences in “Beyond the Cronut” such as Crookies, Wookies and Duffins. Then chef Ina Pinkney offers some serious balm for the blues in her essay on chocolate, “The Ultimate Indulgence.”

One way to beat winter is to travel someplace warm––at least in our imaginations. Geraldine Campbell takes us on a casual Caribbean beach trip in “Beach Vacation” where the sky is blue, the sea is even bluer and local BBQ and seafood are available in abundance.

Seafood is a wonderful way to lighten up winter meals and Italian chefs are known for seafood pasta dishes. In “In Season: Seafood Pasta,” Kate Bernot shares curious facts about squid ink pasta and some recipes collected from Italian chefs across the US.

Another way to lighten up is with the springlike colors of cauliflower. If that’s hard to believe, check out our Weather Permitting column, “Cabbage That Blooms Like a Flower.” Goes to show that signs of spring are everywhere if you know where to look. Who’s Hungry?™

Stephen Hamilton