August/ September 1998

Articles		Page
JUICY & FAST BROCHETTES ON THE GRILL By Steve Johnson For moister and more tender chunks of grilled lamb, chicken, and fish, skip the marinade and add a vinaigrette after cooking		28
SATISFYING GRAINS MAKE HEARTY SALADS by John Ash The earthy flavors and nutty textures of grains star in salads-learn to cook them just until done, and then toss them with zesty dressings		34
HOW TO MAKE THE BEST BARBECUED RIBS by Paul Kirk A barbecue champion shows how simple spices and slow cooking yield fall-off-the-bone-tender Kansas City style ribs		40
WHIP UP A BLUEBERRY SHORTCAKE by Susan Purdy For the best fruit flavor, simmer half the blueberries to make the sauce, and stir in the rest before assembling		44
PICKING THE PROPER MIXING TOOL by Amy Albert Whether it's stirring polenta or creaming cookie dough, every task gets done easier and faster with the right tool		46
SIZZLING TROPICAL SAUCES FOR GRILLED FOODS by Norman Van Aken Try making a mojo-an easy sauce bursting with the flavors of the Caribbean		50
A COOKING VACATION by Martha Holmberg For the price of a trip to Toledo, you can spend a week in France, exploring markets and cooking for friends		54
MASTER CLASS: TWICE-BAKED SOUFFLÉS by Anne Willan Baked in a rich cheese sauce to serve bubbling hot, these soufflés offer all the delight of the classic dish without the last-minute timing dilemma		58
THE SECRET TO TENDER, JUICY STIR-FRIED FOOD by Barbara Tropp A traditional two-step process gives you moist, silken chicken and fish with less oil and no sticking		63
LATE-SUMMER FRESH FIG DESSERTS by Deborah Madison Try them roasted, tucked inside a tart, in ice cream, as a filling for bar cookies, or plain and simple		66
Departments		Page
CONTRIBUTORS		6
LETTERS		8
Q & A		10
AT THE MARKET Juicy tomatoes to savor and cook		14
TASTED & TESTED		16
TECHNIQUE CLASS Frozen desserts without an ice-cream maker		20
ENJOYING WINE Starting a mini cellar		22
TIPS		24
BASICS Spinach; zester vs. channel peeler		72
FLAVORINGS The key to using rosemary-be stingy		76
REVIEWS The ultimate tomato lover's cookbook		80
SOURCES		82
ADVERTISER INDEX		83
FOOD SCIENCE How to choose fruit that's truly ripe		84
RECIPE & TECHNIQUE INDEX		89
NUTRITION INFORMATION		98
QUICK & DELICIOUS A rosemary-wrapped pork tenderloin, ready to grill in minutes		90
ARTISAN FOODS Making phyllo by hand		92

Master Class: Twice-Baked Souffls; Whip Up a Blueberry Shortcake; Juicy & Fast Brochettes on the Grill; How to Make the Best Barbecued Ribs; The Secret to Tender, Juicy Stir-Fried Food