An Interview with Pano I. KaratassosFIND THE RECIPE HERE: Oil-Poached Cod with Clams and Melted Leeks
 OIL-POACHED COD WITH CLAMS AND MELTED LEEKS
Recipe by Executive Chef Pano Karatassos
SAUCY!
I love the poolside months, but truly delight in fall’s crisp air when the tree line transforms into a canvas of red, orange and yellow. It’s the time of year when my food cravings morph from the light and crisp to the warm and zesty. This “Saucy” issue celebrates these bold, spicy flavors and the cooking techniques that keep cuisine anything but status quo. In this issue, Shelley Skiles Sawyer stirs up interest in the classic French “mother” sauces that set the foundation for so many others (“Get Saucy”), then she investigates the delight of cooking with spirits, and its benefits (“Booze it Up”). Donna Brousseau takes us on a journey to explore the history of two drinks with big personalities: the lush red zinfandel (“The Bold and Beautiful”) and the often-overdressed bloody mary (“A Bloody Mary a Day”). I hope that even as the temperatures in late fall turn really chilly, you can appreciate the opportunity it creates for saucy, stimulating and soul-warming meals to come alive in the kitchen. Giannina S. Bedford, Managing Editor
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