Issue 82 Cover

Issue 82

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Table of Contents

Tips & timesavers4


Nothing says summer quite like watermelon and grilling. This year, combine the two for a new twist to your summer routine with our Grilled Shrimp and Watermelon Wedges.

Mediterranean Meals8

Breathe some new life into your summertime menus with fresh-flavored Margherita Pasta, Tuna with Olive-Caper Sauce, and a decadent Steak Sandwich - all ready in 30 minutes.

Grilled Trout14

Flawlessly grilled fish is just a few secrets away. Use our tips to turn your catch of the day into a simple shore breakfast of Rainbow Trout with hash browns, bacon, and eggs.

Online Extras

Rainbow Trout with basil-corn cream sauce


Page 17: Nutritional Information

The nutritional information originally printed did not include the eggs and bacon listed in the recipe. The correct nutritional information is: Per serving of hash browns with 1 egg and 2 strips of bacon: 462 cal; 28g total fat (12g sat); 255mg chol; 595mg sodium; 36g carb; 3g fiber; 13g protein

Backyard Bruschetta Bar18

America’s favorite appetizer is your ticket to the easiest backyard party ever! With seven different bruschetta choices (even dessert), guests will be eager to "belly up" to this bar.

Toppings Galore20

Online Extras

Steak Bruschetta

Brownies For Smores Bruschetta

Fresh Tomatoes22

The taste of summer can usually be summed up with one ingredient: fresh tomatoes. Try our recipe for so-simple baked tomato tarts to relish this sun-ripened favorite.

Stuffed Flank Steak24

Try this dynamite alternative to traditional grilled steak with your choice of spicy hash brown or cheesy pizza stuffing. The method is simple and the flavor is spectacular!

Online Extras

Grilled Corn & Green Bean Salad


Page 26: Creole Hash Brown Stuffing recipe

The procedures omitted the step of adding the cooked bacon back into the recipe. It should be added along with the cheese.

Grilled Vegetarian Menu28

Bring something new to the table by grilling up a flavor-packed vegetarian menu. It features Falafel Burgers and Zucchini Fries for an ethnic twist on classic grilled fare.

Farmer's Salad with grilled salmon32


Page 33: Ingredient list

The recipe should call for 2 salmon fillets, not 4 as originally printed.

Trattoria Salad with Peach-Glazed Chicken Skewers34

Rotisserie Grilling36

Rotisserie cooking is more than ready-to-serve, grocery store chicken. We show you the basics, from purchasing a kit for your grill to turning out the juiciest meats possible.

Grilled Cheese42

Take grilled cheese beyond sandwiches of yellow American cheese and sliced white bread. Create fast and fabulous appetizers with three cheeses hot off the grill.

Summer's Bounty44

Enjoy the high flavor and low cost of summer's most perishable fruit throughout the fall and winter by learning two super-easy techniques for preserving berries.

Q & A46


Page 47: Malt Powder question

The question and answer refer to a waffle recipe; that recipe was in issue 80, not 81.

Frozen Lemonade Pie48

Ice cold lemonade and summer go hand in hand. But lemonade has never been as cold or as good as it is in this frozen pie. It's sure to become a summer favorite.


Page 51: Lemonade Pie with Pretzel Crust

The lime zest and pinch of salt were omitted from the procedures. They should be added to the frozen concentrate and condensed milk.