6 MAY 2019
C
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The
Beaches
Issue
MAY RECIPES
10 What’s cooking this
issue, Ray’s wine
picks, and staff favor-
ite pairings
EDITOR’S LETTER
14 Everything tastes
better at the beach—
especially tacos on
Mexico’s Yucután
Peninsula.
OBSESSIONS
17 Why Samin Nosrat loves
sea salt, our favorite
cruises, a Sydney chef
who’s making waves,
and more
HANDBOOK
33 From classic ceviche
to the best grilled
chicken ever, here’s
what to cook now.
Island Time
We invited our favorite chefs, writers, and cooks to
share their top coastal getaways around the world.
The result? A travel bucket list of where to swim,
stay, and eat—plus 34 recipes (p. 98) that bring the
beach home, from a Vietnamese tamarind soft-shell
crab banh mi to a Brazilian shrimp-and-coconut stew.
61
SPECIAL FEATURE
BOTTLE SERVICE
53 Breezy, modern
tropical cocktails,
and 10 shore wines to
drink next
AT MY TABLE
118 Gail Simmons
reinvents her
favorite childhood
frozen treat: the
rocket pop.
PH
OT
OG
RA
PH
Y:^
CE
DR
IC
AN
GE
LE
S
ON THE COVER photography by VICTOR PROTASIO; food styling by TORIE COX; prop styling by CLAIRE SPOLLEN
