August/ September 1999

Articles		Page
TURN GRILLED VEGETABLES INTO SAVORY PASTA SAUCES by Clifford A. Wright Toss grilled vegetables, chicken, and fresh herbs with hot pasta for smoke-kissed summer suppers		22
SOUTHERN FRIED CHICKEN by Nancie McDermott No fancy batter, just pure chicken flavor beneath a crisp and golden skin		27
CRUNCHY SLAW, A COOL FOIL TO ROBUST FOOD by David Page & Barbara Shinn Alongside burgers, ribs, or fried chicken, versatile slaw offers a fresh, crisp counterpoint		30
ROAST TOMATOES LOW AND SLOW FOR INTENSE FLAVOR by Stephen Kalt Turn ripe tomatoes into a versatile condiment-and show it off in a summery goat cheese, basil, and tomato terrine		33
GRILLING CLAMS AND OYSTERS by Sam Hayward Toss some shellfish on the grill for quick cooking, easy opening, and delicious flavor		36
HOW TO COOK EGGPLANT TO TENDER, SILKY PERFECTION by Ayla Algar Salting, peeling, and thorough cooking help coax this Mediterranean favorite to its creamy best		39
BAKING BROWNIES JUST RIGHT: CAKEY, CHEWY, OR FUDGY by Cindy Mitchell Change the proportions of ingredients to bake the style you like best		44
IN SEARCH OF A HIGH-PERFORMANCE PEPPER MILL by Sarah Jay What makes an ideal pepper grinder? Comfort, durability, easy filling, and a wide range of grinds		50
OF BEES AND HONEY by Amy Albert Two beekeepers craft pure, organic honey by hand		54
MASTER CLASS: LIGHT, DELICATE TEMPURA by Katy Sparks A user-friendly batter eliminates the risk of overmixing and produces a crisp, lacy featherlight coating		57
CHOOSE THE RIPEST FRUIT FOR JUICY DESSERTS by Abigail Johnson Dodge Stone fruit stars in classic American desserts		62
Departments		Page
CONTRIBUTORS		6
LETTERS		8
Q & A Drying chiles; parboild vs. plain rice		12
TASTED & TESTED		14
AT THE MARKET New melon varieties make delicious summer refreshers		18
TECHNIQUE CLASS The secrets to making great pancakes		20
TIPS		20
BASICS Buying scallops; roasters vs. broiler-fryers; cutting bell peppers neatly		68
FLAVORINGS Parsley is more than just a pretty face		70
REVIEWS Eight cookbooks to enjoy in and out of the kitchen		78
FOOD SCIENCE Marinades add flavor but they don't always tenderize		74
SOURCES		76
ADVERTISER INDEX		80
RECIPE & TECHNIQUE INDEX		81
NUTRITION INFORMATION		81
QUICK & DELICIOUS Rice and eggs: fast food that's good for you		82
ARTISAN FOODS Crystallizing flowers with patience and pride		84

Turn Grilled Vegetables into Savory Pasta Sauces; Southern Fried Chicken; Crunchy Slaw, a Cool Foil to Robust Food; Roast Tomatoes Low and Slow for Intense Flavor; Grilling Clams and Oysters; How to Cook Eggplant to Tender, Silky Perfection; Buying Brownies Just Right: Cakey, Chewy, or Fudgy; In Search of a High-Performance Pepper Mill; Of Bees and Honey; Master Class: Light, Delicate Tempura; Choose the Ripest Fruit for Juicy Desserts