Indholdsfortegnelse for May 2018 i Sunset

CAMPING. Could there be a more polarizing word in the English language? To which I acknowledge my fair share of gripes and grumbles with the concept. The weeklong prep involving multistage packing lists, meal plans, and copious amounts of peppermint-scented hand wipes. The airing out of sleeping bags. The sheer, mind-boggling work of it—so much to keep track of, clean up after, and slog through when all you want to do is kick back with a cold one and let the kids forage for their supper. But still. Those mornings when you wake before everyone else and take that first hazy peek outside your tent; the simple joy of a sandwich devoured for lunch after a morning hike; the communal fire at dusk to the schmaltzy strains of acoustic guitar—these…

Ube-pandan-coconut. Matcha-toffee. At Garden Creamery in San Francisco, the buzz is all about ice cream and sorbet with big international flavors (and often electric colors). Growing up in Hawaii, says owner Erin Lang, “I’d eat shave ice and go surfing every day after school.” So when she started a from-scratch, frozen-treat food truck in California a few years ago, she had the islands’ diverse flavors in mind. But her clientele mostly wanted chocolate and vanilla—until last year, when Garden Creamery opened a Mission District brick-and-mortar shop with an unlimited-tastes policy. Customers were quickly converted, and now the line snakes out the door for up to 24 daily flavors. gardencreamery.com.…

Hiking up to a campsite with 80 pounds on your back? Sometimes we’re just not up for it. Bulky backpacking gear has come a long way, thanks to ultralight tools that shave whole pounds off their traditional counterparts. Known for their handsome titanium mugs and folding GigaPower camping stove, Japanese outfitter Snow Peak (whose flagship store is in Northwest Portland) puts a premium on simple, elegant design. Case in point: The new stainless steel Field Barista set (not pictured) includes a kettle ($148), manual coffee grinder ($100), and sturdy collapsible drip cone ($70) that all pack up together. Is it any wonder the brand inspires still-life homages such as this one on social media? snowpeak.com.…

THE BOUQUET ROSES ‘Gourmet Popcorn’ ‘Sally Holmes’ ‘Honey Dijon’ ‘Sombreuil’ SUPPORTING CAST Columbine Bearded iris Japanese snowberry Honeysuckle Plum In 2007, Fallon Shea Anderson had green hair, a melancholy outlook, and a job in retail. The then-19-year-old was perpetually dawdling at the sidewalk sale rack—wishing more than anything to be outdoors—until she took a friend’s suggestion to check out a wholesale rose farm in California’s Sonoma County. “The owners found me in their fields, sniffing flowers,” she says, “and begging for a job.” Impressed by her enthusiasm, they hired Anderson on the spot. Lacking any previous experience, it was trial by fire. The teenager had more than 5 acres and at least 5,000 roses to oversee, so Anderson hunted down rosarians and read every book she could find to educate…

Contemporary architecture is often paired with precision landscaping—think spiky, structural plants marching forth in tidy rows. Not so at this Mexico City house, where tropical greenery sprouts along rooftops and scales the walls. “We wanted to create an oasis in the middle of the city,” says industrial designer Ezequiel Farca, who remodeled the hillside family home and its two patios with business partner Cristina Grappin. The wildness of the plant life juxtaposed with the structure’s minimalist design evokes the mood of a chic resort, which was exactly the point, says Farca (who opened an office in another sprawling metropolis—Los Angeles). “In a city of 21 million people, your backyard should feel like an escape.” Here, he shares his tips for bringing softness and edge to the outdoors. ezequielfarca.com. SEEK VISUAL…

Jenni Kayne is no stranger to backyard camping. As a child, she and her sisters would ditch the family’s vacation home on the edge of Lake Tahoe for an impromptu sleepover outdoors. “Even when I was really little, camping out on the beach for the night felt fun,” says Kayne, a Los Angeles home and fashion designer with a serenely aspirational lifestyle blog, Rip & Tan (jennikayne.com). “We would bring our sleeping bags and pillows and bed down under the stars.” Part of what made those adventures so irresistible was the way in which they complemented their more urban existence in Santa Monica. “We looked forward to spending our Lake Tahoe vacations immersed in nature,” Kayne recalls—so much so that, decades later, she and her sisters bought the vacation home…

59°41'N 151°24'W Location: Alaska’s Kenai Peninsula My wife, Andrea, and I were on a road trip from Montana to Alaska. The goal was to spend the summer outdoors driving up the Alaska Highway—a legendary feat of engineering built on permafrost. On any given day, we’d see bears, moose, and elk. It was like being on safari in the middle of nowhere. In some parts, we would drive for eight hours and only come across one town where we could fill up with gas. Coming from Europe, we weren’t used to this kind of scale. It had been raining for about two weeks, and the day we drove from Anchorage to Homer, the weather was still moody and wet. This is Alaska in summer; it’s not the Riviera. Homer was our…

1. DO YOUR RESEARCH Before you go, check that your campground allows fires and you can bring in wood or buy it there. You’ll want large logs, twigs for tinder, medium sticks for kindling, a butane lighter, newspaper, grilling tongs and gloves, home charcoal grill grate, and paper towels and oil for cleaning grates. 2. TIME IT RIGHT The perfect fire for cooking has low flames plus plenty of embers. It takes 1 to 11⁄2 hours to burn down to this stage. 3. BUILD THE FIRE In a fire ring with cooking grate pushed away, make a log cabin with 6 large logs: 2 parallel to each other, 2 crisscrossed on top, and a third set like the first. Crumple newspaper into the center and add a handful of twigs.…

SPRING HOUSE PUNCH MAKES 10 CUPS / 10 MINUTES, PLUS 8 HOURS TO STEEP This big-batch, lower-alcohol wine cocktail from sommelier Emily Salko is light and floral. You can put it together in camp using a large jar or camping growler (at least 96 oz., preferably wide-mouth, such as Yeti Rambler 1-gal. jug; $130; yeti.com) or make it at home to tote in smaller jars in your cooler. 7 chamomile-blend tea bags*2 bottles (750 ml. each) dry rosé wine1 cup plus2 tbsp. bittersweet vermouth such as Imbue¾ cup orange liqueur such as Pierre Ferrand Dry Curaçao½ cup honey stirred with¼ cup hot water1½ cups grapefruit juice12 wide strips lemon zest (from 2 lemons)Foraged Douglas fir tips (optional) 1. In a large glass jar or camp growler, combine all ingredients except…

AVOCADO PESTO PASTA SERVES 4 TO 6 / 35 MINUTES We subbed in the green fruit for olive oil to create a pesto that’s lighter and fresher than the classic. You’ll want to serve the pasta right away, while the color is bright. 1 tsp. kosher salt, plus more for pasta water1 garlic clove3 medium avocados (2 soft-ripe and 1 firm-ripe), divided1 cup plus 1 tbsp. loosely packed basil leaves1 cup loosely packed flat-leaf parsley leaves¼ cup sliced chives (2 bunches)1 cup freshly and finely shredded parmesan cheese, plus more for serving4 tsp. lemon juice½ tsp. freshly ground pepper1 lb. tagliatelle pasta 1. Bring a large pot of salted water to a boil. Meanwhile, whirl garlic in a food processor to mince. Scoop soft-ripe avocados from peels into food processor.…

SERVES 4 / 50 MINUTES ⅓ cup extra-virgin olive oil or algae oil (see above)2 tsp. chopped fresh thyme1 tsp. minced fresh rosemary1½ tsp. kosher salt1 tsp. freshly ground pepper½ tsp. lemon zest, plus 1 tbsp. juice (from 1 lemon)2 garlic cloves, grated1 lb. boneless, skinless chicken breasts, cut into 1-in. pieces4 cups (1-in.) sourdough bread cubes4 oz. thin prosciutto slices, halved lengthwise4 cups baby kale2 medium radishes, cut into matchsticks or thinly sliced (about ¼ cup) 1. Preheat a grill to 400°. Whisk olive oil, thyme, rosemary, salt, pepper, lemon zest, and garlic in a large bowl. Put 1 tbsp. marinade in another large bowl and set aside. Add chicken and bread to first bowl and toss to coat. 2. Thread alternating pieces of chicken and bread onto 8…

Companion Wine Co. 2017 Riesling (Arroyo Seco; $9) Wonderfully mineral, with a lime-wedge tang, this Riesling is made by Ryan Stirm of Stirm Wine Co. Ferdinand Wines 2017 Albariño (Borden Ranch; $9) Evan Frazier, whose day job is at luxury Napa label Kongs-gaard Wine, picks the grapes quite early for this pineapple-tinged Albariño in order to preserve vibrant acidity. Scribe Winery 2017 Una Lou Rosé (Carneros; $40) Tangy grapefruit and cooling cucumber flavors meet in this pale rosé of Pinot Noir. Sans Wine Co. 2017 Carbonic Carignan (Mendocino; $15) An easy-drinking red made from 75-year-old vines, without added sulfur; it’s juicy and softly perfumed, with pleasing, dusty tannins Dos Cabezas Wine Works NV #Méthode Canpenoise (Wilcox, Arizona; $48) A dry and delicate strawberry-scented blend of Grenache, Riesling, and Tempranillo is…

MILKBOMB Don’t miss the horchata ice cream (flavored like the cinnamon-spiced Mexican rice drink) and mango sorbet sprinkled with spicy, salty, sour Tajín seasoning. milkbombicecream.com. HONEY CREME Mildly sweet and milky Korean-style soft-serve comes in original (milk) or seasonal with your choice of toppings like honeycomb, caramel corn, crunchy cereal milk, or cotton candy. honey cremeusa.com. POLLY ANN ICE CREAM Owner Charlie Wu was the first Asian-American to attend the food science program at Cornell. This neighborhood hangout has been known for flavors like litchi, Thai tea, red bean, and jasmine. (415) 664-2472.…

The two groovy grandes dames of Palm Springs resorts—the Ace Hotel & Swim Club and the Parker Palm Springs—are launching capsule collections that call for kicking it poolside all season long. At the Ace, the sisters behind Block Shop dreamed up a unisex robe of Indian cotton (at right; $160; shop.acehotel.com) in a palette that brings to mind desert cocktails at dusk. Across town at the Parker, sleepwear line Sant and Abel designed a cheeky women’s pajama set (inset; $170; santandabel.com) in a print that incorporates some of the property’s most recognizable motifs—striped yellow umbrellas, sunny lemons, and the lobby’s legendary DRUGS sign (which hails from an antique pharmacy). Breakfast in bed just got a whole lot more glamorous.…

PERFECT DAY Driving in from L.A., you might be surprised to see pine trees replace the desert scrub as you near the crest of the San Jacinto Mountains. It’s also how you’ll know you’re getting close to Idyllwild. Pacific Crest Trail hikers often make a stop here to fill up on supplies and then linger for the town’s culture: a film festival, a lively crop of restaurants and bars, local songwriters strumming their guitars, and a dozen-plus galleries. It’s not quite the secret that it once was, but it remains a glorious respite, especially on clear days—when you notice that you can see all the way to the Pacific from the top of a nearby peak. 9 A.M. First stop: the San Jacinto Ranger District office (909/382-2921) in the center…

ROSA RUGOSA ‘ALBA’ Looks like: Fountain-like habit of tufted foliage. Single white blooms are followed by thick hips. Prized for: Durability. Akin to wild roses, rugosa roses are known for hardiness and tolerance of subpar conditions, including harsh coastal conditions. ‘CHARLES DARWIN’ Looks like: English rose with red buds that open to an antiqued yellow. Prized for: Form. Blossoms start out perfectly globular, each with up to 140 petals. ‘DISTANT DRUMS’ Looks like: Shrub rose with a difficult-to-name color that transitions from blush lavender to caramel. Prized for: Versatility. “The color is so mutable,” says Anderson, “it basically goes with anything.” ‘SALLY HOLMES’ Looks like: A climber with clusters of sweetly fragrant, single, creamy white flowers and pinkpeach buds. Prized for: Survivability. This variety looks delicate enough to shatter, but…

NORTHWEST Your CHECKLIST PLANT For a multiseason harvest, grow ‘Kosmic Kale’, a hardy perennial that never flowers or grows bitter. Buy starts in nurseries or check with Log House Plants (loghouseplants.com) for retailers near you. You can introduce all kinds of trees and shrubs, but be diligent about summer irrigation. Treegator slow-drip watering bags help (check for prices at your local hardware store); municipalities often use them to sustain new street trees. Site heat-loving vegetables carefully. All need full sun. Put tall growers (pole beans, corn, and tomatoes) on the north side of shorter varieties (such as cucumber, eggplants, melons, peppers, and squash) so they won’t shade them out. For increased vigor, production, and disease-resistance, try grafted peppers, tomatoes, and even watermelons. When you pick up warm-season annuals such as marigold,…

SPARKLING BLACKBERRY SHRUB Inspired by a version at Gjelina restaurant in Venice, California, this tart, fizzy sip is the perfect complement to a warm day. The syrup base keeps for up to a month, so you can prepare it far in advance and then top it with sparkling water at the start of a party. Kayne uses blackberries, but raspberries or peaches work too. Get the recipe for her refreshing drink at sunset.com/sparklingshrub. Roli Poli glasses by Bitters Co., $42 and $14 each; atomicgardenoakland.com. GET CRAFTY “I always have an activity planned when kids are around,” says Kayne. “It’s enjoyable for them and for us.” This elevated version of a god’s eye (which is traditionally made at childhood summer camps from yarn, glue, and twigs or popsicle sticks) requires only…

40°12'N 124°14'W Location: California’s Lost Coast For my 30th birthday, I wanted to escape reality with two of my closest friends, Kylor and Quin. They are both well-traveled photographers and videographers, but they had never hiked California’s Lost Coast Trail. I thought it was the perfect excuse to get back to a part of Northern California most people don’t know exists. The first time I hiked the Lost Coast, the landscape was dry and brown. This time, in spring, the rivers were flowing, and California poppies and purple lupine dotted the green hills. There’s a small window when certain wildflowers are in bloom, so we were lucky to see so many on day 1. A few miles south of the Mattole trailhead, we passed the Punta Gorda Lighthouse. The beach…

DUTCH OVEN CINNAMON ROLLS WITH ORANGE ALMOND ICING MAKES 12 / 2 HOURS AT HOME, 3 HOURS IN CAMP Jen Stevenson wowed the group with these fragrant rolls, which we have adapted from a recipe in her new book with Marnie Hanel, The Campout Cookbook (Artisan, 2018; $20). Shape and freeze the dough at home, then thaw it in a cooler. For rising, set the dutch oven of rolls near a campfire and rotate often. Or light a chimney of coals at the edge of a cold fire ring, arrange coals inside the perimeter, and set the oven in the center. (For cooking tips, see “Going Dutch,” page 72.) DOUGH 1 cup whole milk6 tbsp. unsalted butter4 cups flour, plus about1 tbsp. for rolling1 pkg. active dry yeast¼ cup granulated…

With great ingredients in hand, appetizers can be as easy as fanning out some meat and sidekicks. Here are 10 principles Elias keeps in mind as he builds a charcuterie board with Olympia meats and pickles (olympiaprovisions.com); use them or your own favorites. 1. Start simple with a few salamis, maybe one seasoned only with salt, like Saucisson D’Arles; another flavored with black pepper and sweet spices, such as Spanish Salchichon; and a nutstudded version like Saucisson Aux Noisettes. 2. Add complexity using a cured ham; Capicola is seasoned with black pepper, fennel, coriander, and anise. 3. Make it hot, perhaps with a paprika-and-chile Spanish chorizo such as Chorizo El Rey. 4. Vary the texture by including a soft pork-liver mousse or dense pork pâté. 5. Consider a smoked meat;…

CRISPY CHILE SHRIMP SERVES 8 / 35 MINUTES Heat 1 in. canola oil in a large deep pot to 350°. In a dry frying pan (not nonstick), toast 1 dried ancho chile until fragrant; remove, then toast 1 tsp. cumin seeds and 1½ tsp. coriander seeds. Snip chile into pieces, then grind with cumin, coriander, and 1 tsp. kosher salt in a clean coffee grinder; set aside. • In batches, dip 24 peeled deveined medium raw shrimp first in 1 cup flour, then in 2 beaten large eggs, and finally in about 1½ cups panko to coat. • Fry shrimp until evenly golden, about 2 minutes, then transfer with a slotted spoon to a rack set on a baking sheet. Dust liberally with ground seasonings. PER 3-SHRIMP SERVING 158 Cal.,…

Praline Bourbon Bacon Syrup Simmer 1 cup dark brown sugar with ⅔ cup water until thickened, 5 minutes. Stir in 1 tsp. lemon juice and ½ cup each toasted chopped pecans and fried diced bacon. Add a splash of bourbon. Rosé Strawberries with Vanilla Cream Blend sliced strawberries with a couple spoonfuls of sugar and let sit till juicy; then cover with dry rosé. Let sit 10 minutes. Simmer just the juices over medium heat until deep pink and flavorful. Cool; pour over berries. Serve with cream whipped with sugar and vanilla extract. MAKES 5 WAFFLES / 45 MINUTES, PLUS OVERNIGHT TO PROOF 1 tsp. active dry yeast½ cup medium-grind cornmeal1 cup flour¾ tsp. each kosher salt and sugar1 large egg, plus 1 egg white½ cup whole milk6 tbsp. melted…

Growing up in California’s Coachella Valley, the artist Phillip K. Smith III developed an affinity for epic natural surroundings. “I spent my formative years hiking Joshua Tree, and the landscape got in my blood,” says Smith (below), whose previous site-specific installations at Desert X and the annual Coachella music festival served as elegant meditations on matter and space—and a symbol of contemporary art’s ascendancy on Instagram. This spring, Smith brings his desert-inspired worldview to the international stage with a large-scale work in Milan, Italy, during the Salone del Mobile design festival. Sponsored by the London-based fashion brand COS, the sculptural piece touches down in the courtyard of a 16th-century palazzo rather than the desert or beach. Still, Smith insists, what he seeks is the same: “an intimate experience with the…

I’m walking up the Pipiwai Trail near Hana, Maui, when the open landscape of moss, ferns, and majestic banyan trees gives way to a bamboo forest. Thousands of stalks, most inches from each other, reach 80 feet into the air and block the midday sun and any noise. That’s when my lizard brain jerks awake, wondering how we went from day to night in mere seconds. My heart thumps, my skin tingles, and a dawning sense of paralysis slows my feet. Stop! says the lizard. Turn around! It’s dark and spooky in here! I tell myself that we’re almost to the 400-foot Waimoku Falls, that the bamboo will soon open up and the hike will be worth it. But now I’m trembling, withdrawn into my own jagged thoughts. Then I…

gear DESERT SAND TOYS Bold designs to keep you cool during the day and warm once the sun goes down. EARLY BIRDS It’s morning’s first light: The birds are chirping in the mesquite, and you’re starting to think about coffee. But first, how about a jog up that tempting cactus-lined trail? If that’s the plan, the New Balance Summit Unknowns ($110; newbalance.com) are the ideal kicks. They’re agile and lightweight, with breathable mesh and a grippy lugged rubber outsole that can handle unpaved surfaces and any rocks you decide to scramble up. Perfect, in other words, for an active weekend beyond the city limits. 1 > LAY LOW Nipomo Horizonte Arena ($84; hellonipomo.com) Made to order in Mexico, this chunky yet soft blanket is clutch for stargazing. 2 > SECOND…

1. Pruning is optional Skip the regimented hacking, says Anderson, and instead prune for aesthetics. Shape the shrub for how it best fits in your garden and don’t be confined to any rule book. At the very least, defoliate your plants come winter to prevent disease from carrying into the next season. 2. Feed your plants Find a chemical-free approach that works for you. If you like foliar sprays, try fish emulsion. If you prefer slow release, combine alfalfa with bone and blood meal. Fertilize as soon as they leaf out and after each flush. 3. Take a slice Anderson swears by skipping the traditional 45°-angle cut when harvesting a rose. Going straight and horizontal exposes less surface area, making a smaller wound for the plant to heal.…

IN THE WEST Located northeast of Seattle in North Cascades National Park, Skagit Tours offers spectacular scenery in one of the nation’s most rugged parks, making it the perfect destination for an epic road trip. Seattle City Light offers four excursions, including the Diablo Lake and Lunch tour which features a cruise of the glacier-fed, emerald waters of Diablo Lake. The Dam Good Chicken Dinner and Ladder Creek Falls by Night tour serves tradition on a platter with its famous chicken dinner—a custom (and recipe) that dates to the 1930s. All tours highlight the utility’s long-standing, hydropower legacy. Whether it’s the majestic mountains, glistening lakes, wildlife, solitude, or the tours’ camaraderie, you’ll breathe easier this summer at: skagittours.com or 360-854-2589. Come join Morrison’s Rogue Wilderness Adventures on Oregon’s Rogue River,…

PLAY LIST KAYNE’S PARTY MUSIC STRATEGY? FOLLOW SPOTIFY PLAYLISTS CURATED BY HER FAVORITE RESTAURANTS, SUCH AS L. A.’S JON & VINNY’S. THE FREE BIRD Housed in a sweetly weathered shack along Lake Tahoe Boulevard, this java joint is beloved for its homemade chai. Kayne never has to look at the menu—her order of choice is the vanilla infused Yerba Maté Chai. Or slurp up the signature Free Bird smoothie—its healthy-yet-delicious ingredients range from goji berry and açai juice to hemp protein and mesquite. freebirdtahoe.com. MOODY’S BISTRO, BAR & BEATS Kayne and her husband love the atmospheric supper club in The Truckee Hotel. Live jazz Thursday through Saturday, housemade pastas, and classic cocktails round out the appeal. moodysbistro.com. SHAKESPEARE ROCK A Kayne summer tradition: hiking this geological feature above U.S. 50…

ON A MISTY MORNING beside the blue-green North Umpqua River, the aroma of sizzling smoked bacon, ham, and breakfast sausage mingles with the scent of Douglas fir and cedar. Presiding over a glowing campfire is Elias Cairo, head salumist of the Portland artisanal meat company Olympia Provisions. “That’s about a pound and a half per person!” jokes Jen Stevenson, a cookbook-author friend, as she checks out the laden skillets. But, really, what else would you expect from a guy in the meat business? To round out the feast, Stevenson and Elias, along with his sister and business partner Michelle, tag-team on fried eggs, orange-cinnamon rolls, and crisp bottomed buttermilk biscuits, not to mention first-of-the-season Hood strawberries and sliced stone fruit drizzled with smoked honey. And that’s just brunch: A full-on happy…

A dutch oven lets you simmer, sauté, and even bake with a fire’s embers. Or, for more heat control, light the precise number of charcoal briquets a recipe calls for and you can literally count your way to success. 1. PACK SUPPLIES Bring fuel for a wood fire, or briquets, chimney starter, and newspaper; butane lighter; 4-qt. (10-in.) and 6-qt. (12-in.) camp dutch ovens with feet and flanged lids ($74 and $100; lodgemfg.com); grilling tongs; grilling gloves. 2. PREP THE FIRE In a fire ring with the grate pushed away, build a campfire and mound about 3 qts. of hot embers to the side. Or half-fill a chimney starter with briquets, ignite using newspaper, and let burn until spotted gray, 15 to 20 minutes; as you cook, ignite more coals…

FENNEL, ALMOND, AND PECORINO SALAD SERVES 8 (MAKES 9 CUPS) / 20 MINUTES AT HOME, 20 MINUTES IN CAMP When he’s cooking in the wild, Elias likes to make a hardier salad using ingredients that stay beautiful even if they get banged around a bit in the cooler. 5 medium fennel bulbs, stalks trimmed (save ½ cup fronds)½ cup flat-leaf parsley leaves¼ cup roasted unsalted almonds, chopped½ cup grated pecorino cheese2 tbsp. extra-virgin olive oil1 tbsp. lemon juice1 tsp. Dijon mustard About ½ tsp. fine sea salt AT HOME 1. Seal fennel bulbs and fronds, parsley, almonds, and cheese airtight in separate containers and stash in a cooler. IN CAMP 2. Trim and core fennel, then slice crosswise ¼ in. thick. Finely chop fronds. 3. In a medium bowl, using…

SERVES 4 / 1¾ HOURS 1 cup pearled farro (see above)6 tbsp. lemon juiceAbout ½ tsp. fine sea salt½ cup extra-virgin olive oil¾ lb. asparagus spears8 radishes, thinly sliced3 green onions, thinly sliced½ cup coarsely shredded Parmigiano-Reggiano cheese4½ oz. arugula3 oz. thinly sliced prosciutto¼ cup toasted sliced almonds Coarsely cracked pepper 1. Cook farro according to package directions. Whisk lemon juice, ½ tsp. salt, and the oil in a small bowl. 2. Drain farro well, put in a large, shallow bowl, and stir in 2 tbsp. lemon vinaigrette. Chill until cool. 3. Trim tough bottom ends of asparagus spears. Slice off top 1½ in. of spears, halve lengthwise, and reserve. Thinly slice rest of spears on the diagonal. Add sliced asparagus, radishes, green onions, shredded Parmigiano-Reggiano, and ⅓ cup plus…

When it comes to feeding a crowd, we say the more the merrier. And so, in anticipation of our June food issue, we’re partnering with ChefSteps to give three lucky readers a set of Joule sous vide tools and accessory kits (each prize worth $600) that let you cook meat, seafood, veggies, and more to perfection with the ease of an app. Find more details on our Instagram contest at sunset.com/joulecontest (April 15–May 14). Trust us: You’ll never make eggs the same way again.…