April/ May 2003

Feature Articles		Page
SALMON -- BROILED, BRAISED, GRILLED, AND SAUTÉED by Perla Meyers Match the cooking method to complementary flavors		38
SEAR & STEAM VEGETABLES by Tony Rosenfeld Sauté vegetables for stir-fried flavor, and then steam them to get the perfect texture		44
HOW TO MAKE A RICE PILAF by Jennifer Armentrout Dozens of delicious side dishes from one technique		48
TRIPLE-CHOCOLATE CHEESECAKE by Abigail Johnson Dodge An intense creamy filling and three layers of chocolate flavor will satisfy cheesecake and chocolate fans alike		52
A FRESH ARTICHOKE IS WORTH THE EFFORT by Janet Fletcher Try them steamed, or in pasta, sautés, or salads		54
GREAT GRILLED CHEESE by Laura Werlin Make this classic sandwich truyl fabulous		60
BEEF STROGANOFF WITH A FRESH TWIST by Lisa Schroeder Porcini mushrooms boost the flavor of this updated version, while crème fraîche gives it a lighter feel		63
A COOKIE THAT SHAPES UP BEAUTIFULLY by Joanne Chung Make classic French tuiles from an easy batter, and then turn them into simple, elegant desserts		66
Departments		Page
INDEX Recipes, ingredients, techniques, and tools		6
MENUS Ideas for spring dinners and entertaining		8
LETTERS		10
CONTRIBUTORS		16
GREAT FINDS Avocado oil; mâche; applewood-smoked ham		18
IN SEASON Spring lettuce		20
Q & A		22
EQUIPMENT Salad spinners		24
FOOD SCIENCE Plants with a dangerous edge		26
ENJOYING WINE A Syrah for everyone		28
WORLD CUISINES Vietnamese ginger chicken		32
READERS' TIPS		34
FROM OUR TEST KITCHEN Tasting Cheddars; dicing vegetables; skinning salmon; cutting mangoes; making crème fraîche		70
WHERE TO BUY IT		80
ADVERTISER INDEX		85
NUTRITION INFORMATION		86
PULL-OUT RECIPE SECTION Quick & Delicious		86c
ARTISAN FOODS Vegetables from the sea		back cover

Salmon -- Broiled, Braised, Grilled, and Sauted; Sear & Steam Vegetables; How to Make a Rice Pilaf; Triple-Chocolate Cheesecake; A Fresh Artichoke is Worth the Effort; Great Grilled Cheese; Beef Stroganoff with a Fresh Twist; A Cookie That Shapes Up Beautifully