The latest issue of Gourmet Live is turning to all things green. We begin with Gourmet magazine contributor and author of the just published Tomatoland, Barry Estabrook, who takes a careful look at the classic Cobb Salad. He transforms the dish into a more sustainable and humane dish deemed “The Ethical Salad.”
We also dug up ten tasty edible weeds for you to try and included a slideshow to help you spot your wild feast. And for those we aren’t into foraging for food, check out our chat with Myra Goodman, cofounder of the largest organic produce company in America, Earthbound Farm. She dishes on salad, food safety, and the impact of the E. coli scare.
Our resident recipe guru Kemp Minifie also shares her tried-and-true method for washing greens. Her secret ingredient? Bleach! Discover whether or not dipping your produce in Clorox is good for your health. Her technique might come in handy this summer, as will the recipes we’ve rewarded you with: a spinach salad with eggplant, and a shrimp and mango salad with glass noodles.
Find all of these stories and more in the latest issue of Gourmet Live, and as always, stay tuned to the blog for App Exclusive content and the latest updates. And don’t forget to check out the Store for brand new menus and more.
