Where do I send the sauerkraut, Jon-Marc?

Here is Jon-Marc McDonald, saying nasty things about me on his…uh…video cooking show.

ASME—that's the America Society of Magazine Editors—announced the Best Magazine Cover winners yesterday.

And the cover that Kenji Toma and I did for Bon Appetit won for Most Delicious Magazine Cover!

And to think, I didn't have to do anything but let the ice cream melt.

Photograph by Kenji Toma, from the July 2009 issue of Bon Appetit.

Here’s what you can do with 5 pounds of unripened tomatoes:

Ingredients

5 pounds green tomatoes, chunked

2 pounds onions, peeled and chunked

1 Tbsp. coarse kosher salt

2 c. cider vinegar

1 c. packed light-brown sugar

3 Tbsp. mixed pickling spice (or cinnamon sticks, cloves, allspice, mustard seed, and bay leaf), tied in a paper coffee filter or a piece of cotton cloth

In a large stainless steel, enamel, or copper pot, mix all ingredients and let sit at room temperature for an hour. Bring to a boil, turn heat down, and simmer for about an hour, or until thickened. Ladle into boiled jars while hot, clean off rim with a damp cloth, and screw on lids. Turn upside down and leave to cool. This should seal them airtight when turned right-side up. Store in the refrigerator if you have doubts. Makes about 10 cups.