Paper Palate

If you are the type of person who chooses to buy a magazine based on the cover alone, the August 2007 issue of Food & Wine magazine is sure to tempt you. If you prefer some good content to go along with that pretty cover, then you are going to be pleased with this issue of Food & Wine magazine as well.

In the August 2007 issue of Food & Wine magazine, the editors decide to tackle one of the most growing trends in the food world today… kids in the kitchen. You heard me right. Food & Wine created an issue with kids and family as the primary focus. From the adorable kid friendly gadgets in the News & Notes section to the articles about famous chefs and their children, Food & Wine was able to become very family friendly in the turn of one issue.

In the past, Food & Wine magazine has been one of those magazines that I turn to when I am entertaining adults, or when my husband and I are making a meal just for ourselves. It is not typically a magazine I turn to for kid-pleasing fare. This issue, however, is full of sophisticated yet simple recipes that my family will enjoy. The Milk Braised Pork Tenderloin, Indian Pulled Chicken Sandwiches, Asian Shrimp with Cabbage Salad and the Easy Chicken Fajitas have already found a place on our monthly menu for July.

If a family friendly issue is not your thing, you will still enjoy reading about the great Nantucket Chefs’ Clambake and the very fascinating article by Christine Lennon which broaches on the subject of why some vegetarians are now eating meat.

Just to tempt you a little to pick up the August 2007 issue of Food & Wine magazine, give their cover recipe a try… Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil. It is just one example of the kid friendly sophistication that is in store for you when you read this issue of Food & Wine magazine.

Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Finely grated zest of 1 lemon
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon thyme leaves
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper
• 2 tomatoes, thinly sliced
• Twelve 1/2-inch-thick chicken breast cutlets (2 1/2 pounds)
• 6 ciabatta rolls, split
• Six 1/3-inch-thick slices of fresh mozzarella
• 6 large basil leaves (optional - although I think essential.)

1. In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1 1/2 tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
2. Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.