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Issue 52
August 2005

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Table of Contents

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4 TIPS

6 STUFFED CHICKEN LEGS
This technique puts a whole new spin on grilled chicken. Picnics will never be the same!

12 GRILLED LOBSTER TAILS WITH MAQUE CHOUX AND PARSLEY BUTTER
Sure, they're expensive, but lobster tails are just meant to be grilled. This is a meal that's worth every penny -- and then some.

16 CHILES RELLENOS AT HOME
I guarantee that restaurant chiles rellenos don't hold a candle to these. You've got to make them!

22 THE GREATEST GRILLED CHEESE SANDWICHES IN AMERICA
Can you really improve the classic grilled cheese sandwich? Try these two recipes from national contest winners and judge for yourself.

26 BLENDERS
With summer in full swing, it's time to break out the blender. If you're in the market for a new machine, read this article before investing.

28 PEACHES
You've waited all year for fresh, tree-ripened peaches! Here are a few tips for picking out the best of the bushel -- get them now because they won't last forever.

32 BASIC CUISINE
Rendering bacon, hulling strawberries, trimming tenderloins, and peeling hard-cooked eggs -- here are all the nitty-gritty details.

34 SPICED PORK TENDERLOINS WITH SUMMER RELISH

40 IN THE RED: FRESH TOMATOES
Giving away your surplus tomatoes? Wait! You need to make these four recipes first.

42 Q&A

52 FUZZY MELBA

Feature

30 PEACH TRIFLE
There's nothing trivial about this trifle. Perfectly ripe peaches, pound cake, and raspberry sauce partner up for an elegant, easy dessert.

44 STEAK AND FRIES
Quite possibly the world's most wonderful meal. Sure, the drive-thru is easier, but go the extra mile and make the fries yourself. You won't be sorry.

48 CRAZY FOR COBBLER
Blackberries, sugar, coconut, pecans, and butter -- need I say more? I don't think so.

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