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Issue 21
June 2000

Table of Contents

Departments

4 TIPS AND TECHNIQUES

20 TEST KITCHEN DEBUT

25 WHAT'S HAPPENING IN FOOD

26 QUESTIONS & ANSWERS

44 TALL SUMMER FLAN

Feature

6 A LATIN GRILL
Skirt steak. You may never have heard of it, but you've eaten it plenty of times -- in fajitas! Here's a quick and easy way to prepare this inexpensive cut of beef without it being in thin strips.

10 STEAK SAUCES
Chimichurri sauce is the condiment of choice in Argentina. Try this garlic and parsley sauce on grilled meats and seafood.

12 OVEN-BAKED FRENCH FRIES
No matter what country you're in, there's nothing better than steak and fries. Try these oven-baked potatoes to complete the South American grilled skirt steak dinner.

14 BLACK BEANS
Let's face it -- black beans are just plain versatile. Here are three recipes showing off that versatility. A saucy Caribbean salad, a hearty Brazilian rice dish, and a spicy Mexican wrap.

22 RHUBARB TART
Spring is the time for rhubarb but not another mushy pie. Here is a ricotta tart with rhubarb that you can actually recognize and taste. The secret is in the poaching!

28 THE BASICS OF STUFFED CHICKEN BREASTS
Turn ordinary chicken into something fancy. Here's how to stuff chicken breasts plus three quick and easy recipes.

36 MEGA MALL MUFFINS
You don't have to go to a specialty bakery at the mall to get those great-tasting, giant-domed muffins. Get professional results at home!

38 STRATA, FRITTATA, TORTILLA
Finally, three great tasting baked egg dishes that you'll be proud to serve for brunch.

42 CHEESE FLAN
Cheese flan. It's a little bit cheesecake and a little bit flan, but more than anything, it's all flavor. This traditional South American dessert goes well after /any/ dinner.