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Issue 46
August 2004

Online Extras

Recipes

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Table of Contents

Departments

4 TIPS AND TECHNIQUES

6 GRILLING FLANK STEAK
Beefy flavored and a snap to prepare, flank steak is some of this season's best eating.

12 STEVEN RAICHLEN: SECRETS TO GRILLING WHOLE FISH
The Grill Meister returns with a foolproof way to cook whole fish on the grill. A simple tomato sauce is the perfect accompaniment.

20 BRINED & BRICKED CHICKEN
Moist and juicy grilled chicken? No, it's not a contradiction in terms -- it's all in the brining and unusual grilling technique.

26 EN PAPILLOTE: CHICKEN & VEGETABLES
An elegant French technique is reinvented for the grill. Cooking in packets is full of benefits -- classy, simple, and great tasting.

30 BASIC CUISINE
Learn how to measure flour, why resting meat is important, what to do with simple syrup, and how to determine your grill's temperature.

32 MANDOLINES
It slices, it juliennes! Find out what makes the mandoline a kitchen tool worth owning.

34 CHARCOAL

36 SHRIMP SEVICHE
The kitchen is hot, you're too tired to cook. Don't worry -- these three recipes can help.

46 Q&A

49 SEDUCTIVE SORBETS
There's nothing wimpy about these sorbets -- except maybe how easy they are to make.

52 WHITE SANGRIA
This simple, fruity thirst-quencher makes hot summer evenings just a little more bearable.

Feature

16 GARDEN ON A STICK
Slightly spicy and sweet, these vegetable skewers are a great way to use up all those zucchini!

18 PASTA WITH SPINACH PESTO
Pasta doesn't get much fresher and lighter-tasting than this. Make it before summer disappears.

42 SUMMER'S BEST CAKE
Don't know what tres leches cake is? That's okay. All you really need to know is that it's one of the best cakes around. So make it. You won't be sorry.

Cheesy Potato Soup

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download