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In the Garden

Contributors to the Spring/Summer 2018 issue shared fresh favorites for warm weather.

With warmer weather, we welcome dinners done al fresco and Saturday mornings spent lingering over the freshest fruits and veggies at the farmers market. For Sous-Vide magazine’s Spring/Summer 2018 issue, we asked our contributors, What’s on your must-have list at the farmers market?


“I love when the cucumbers, tomatoes, and peppers are ready at the same time. I put them together and make a simple salad with feta cheese and red wine vinegar. My favorite!”

In this issue, photographer Noah Kalina snapped chef Emma Bengtsson at Aquavit in New York.


“I pray at the altar of peaches. For a favorite dessert for company, I caramelize sliced peaches, add chopped crystallized ginger to them, and divide them among individual serving ramekins. Then I top them with prebaked, buttery pie dough and pop them in the oven to warm them through. Right before serving, I hide a scoop of cardamom ice cream under the crust. Guests go crazy over these!”

In this issue, writer David Hagedorn interviewed chef Yannick Alléno.


“I can never get enough corn—the smaller and sweeter their kernels, the better. Simply steaming the ears, slathering them with good butter, and sprinkling on salt is the best way to enjoy them.”

In this issue, Nevin Martell wrote about the best sous vide dishes in Washington, DC.


“I love to use tomatoes in deconstructed Caprese salads, with chopped multicolored cherry tomatoes, fresh mozzarella balls, basil, and high-quality olive oil, balsamic vinegar, sea salt, and cracked pepper. It’s my go-to salad during the summer.”

In this issue, writer Kelly Magyarics chatted with bartenders about using sous vide in creative cocktails.


“A few of my summer household staples are the eggplant, lacinato kale, and sweet corn, yet it’s the sweet potato that is my favorite to use in everything from soba noodles to veggie burgers.”

In this issue, Wesley Mann photographed chef Yannick Alléno.

A version of this article originally appeared in Sous-Vide magazine’s Spring/Summer 2018 issue. Read the complete print archive here.

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