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.

In the dead of New York Winter '08, I used a heat gun/paint stripper to simulate the effect of what New York Summer '08 would have on this ice cream cone, shot by Kenji Toma.

The August 2008 issue of Bon Appétit.