food
AMERICAN
HOME COOKING
RECIPES
meet kim
severson
“The familv table has always
been the place 1
comeback to,
the place where 1
learned all my
life lessons,” says
N ew York Tim es
fcxxl writer Kim Severson. “I go
there tor comfort, great food, and for laughs.”
Kimgot her start asa reporter in the Pacific
Northwest and later moved to San Francisco to
s
p
a c
n
become a food writer. She’s been with the
The
N ew York Tim es
since 2004.
F
D
Kim shares stories and recipes in her recent memoir
Spoon Fed:
How Eight Cooks Saved My Life
(Riverhead Books, $25.95)
»
KIM
SCVSRSON
meet scott
peacock
To chef Scott Peacock American
cooking is all about wonderfully
flavorful food and embracing the
uniqueness each region brings to
the table. “It’s exciting that we are
finally reconnecting to local food and regional traditions,” he says.
Scott left the restaurant business in 2010 to focus on writing
and to produce a documentary about the fc xxl and culinary
practices of Alabama—his native state—as told through oral
histories of its longcst-l iving citizens. I le also produces the
B etter Homes a n d G ardens
“American Classics” features.
Share your thoughts and favorite American home cooking recipes in Kim and
Scott’s new fan club group at mixingbowl.com/grp/AmericanHomeCooking.
CUCUMBER AGUA FRESCA
“A splash o f rum or vodka makes this a great
before-dinner drink,”says Scott.
PREP:
15
MIN.
4
medium cucumbers, peeled,
seeded, and cut in Vi-inch slices
(about 5 cups)
Yi
cup water
Pinch salt
3
cups ice cubes
1
small bunch fresh mint or basil
(about 1 cup)
1
lime, juiced
Agave nectar or sugar syrup*
Cucumber spears (optional)
In a blender container combine cucum-
bers, water, and salt. Cover and puree until
smooth. If you want it perfectly smooth,
sieve mixture, but this is not essential. Add
ice cubes and mint; blend until slushy. Stir
in lime juice and sweeten with agave
nectar to taste. To serve, add a cucumber
spear to each glass.
MAKES 6 SERVINGS.
*SUGAR SYRUP
In a small saucepan combine
1
cup water and
1
cup sugar; heat and stir
until sugar dissolves. Cool. Pour into ajar
and store in refrigerator for up to
2
weeks.
EACH SERVING
73 cal, O gfat, 0 m gchol, 34 mg
sodium, 18 g carbo, 2 g fiber, 2 g pro.
■
Н І Ш
kіm talks w ith scott
I
about his recipes and,
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KIM: I love agua fresca, and this one really has
a unique character. What was your inspiration?
SCOTT: Florida— its mix of coast and
farmland, and Latin influence. Agua fresca,
which is Spanish for “fresh water,” is made
from a base of sweetened water with various
flavorful additions. This version, with the
cucumber and fresh mint, is so refreshing and
restorative on a hot day. You can use what is
on hand— melon, berries, or herbs. Just throw
it all in the blender.
200
SEPTEMBER 20Ю BETTER HOMES AND GARDENS
