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Issue 27
June 2001

Table of Contents

Departments

4 TIPS & TECHNIQUES

22 GAS GRILL TUNE-UP

40 QUESTIONS & ANSWERS

42 WHAT'S HAPPENING IN FOOD

44 MERINGUE CLOUDS WITH FRESH BERRIES

Feature

6 PORK PROVENÇAL
The flavors of Provence. Grilled pork with fennel is simply seasoned with nature's best -- extra virgin oil and pure honey.

10 TOMATO-BUTTER SAUCE
A classic sauce with a delicate flavor. It complements any mildly-flavored meat, fish, or chicken, but is perfect for grilled pork and fennel.

11 SUMMER GRATINS
Gratins may sound like a winter dish but these make great summer sides. Vine-ripe tomatoes and fresh squash provide plenty of summer flavor.

14 SOUPE AU PISTOU
Hot soup in the summer? It's surprisingly refreshing, especially when it's made from fresh vegetables seasoned with flavorful basil pistou.

16 GRILLED PANINI
Little sandwiches that act as a snack, appetizer, or light lunch -- perfect for lighter summertime eating. Grilling and the cold relishes are what set these apart.

26 POUND CAKES
Here are two pound cakes unlike any others. They're moist from cream cheese and glazed for deep flavor.

30 EASTERN COOLERS
Start the tandoori-style dinner with one of these cool drinks from India -- perfect for beating the heat.

31 TANDOORI-STYLE DINNER
Turn your grill into a tandoori oven for this Indian dinner of game hens. Three easy side dishes provide color and flavor without a lot of effort.

36 MERINGUES
How to make and pipe meringue. Filled with sorbet and fruit, these crunchy egg white-and-sugar shells make delightful summer desserts.