August/ September 2001

Articles		Page
A Casual Menu from Northeast Spain by Bill Devin Baked chicken with crisp, garlicky skin and lemon-sage flavor is the delicious centerpiece of this homey Catalan meal		34
The Juiciest Grilled Pork Chops by Bruce Aidells Brining helps lean pork taste juicy, while rubs, pastes, and marinades boost flavor		34
Caesar Salad by Ana Sortun Use a mortar and pestle or your chef's knife to make a creamy garlic paste&the base for a smooth, zesty dressing		40
High Heat is Best for Grilling Tomatoes by Joanne Weir Fire-charred tomatoes give soup, salsa, and pasta an irresistible smoky-sweet flavor		48
Tangy Feta Cheese is Surprisingly Versatile by Daphne Zepos Buy it in blocks, brine it to alter its texture, and add it to salads, stuffings, and pastas		53
Show Off Plums in Two Summer Desserts by Karen Barker & Claudia Fleming; compiled by Amy Albert How to make the most of summer's plums? We asked two pastry chefs for their inspiration		58
Discover the Sweetness of Leeks by David Tanis Sauté, simmer, or grill leeks to bring out their velvety texture and uniquely complex flavor		62
A Great Way to Cook Fresh Tuna by Lisa Hanauer Transform the flavor and texture of this meaty fish by gently cooking it in olive oil, and then enjoy it in pastas and salads		66
Consider a Stir-Fry Pan Instead of a Wok by Barbara Tropp A wok may be traditional, but the newer, flat-bottom stir-fry pans work better on most stoves		71
How to Bake a Double-Crust Fruit Pie by Carolyn Weil An all-butter dough and a light touch give you the flakiest crust that's perfectly balanced with the fruit filling		74
Departments		Page
CONTRIBUTORS		6
LETTERS		8
AT THE MARKET #nbsp;		14
Q&A		16
ENJOYING WINE Find a wonderful food partner in crisp Sauvignon Blanc		20
CUISINES Barbecuing northern Mexico style		22
TASTED & TESTED		26
TECHNIQUE CLASS Taste your way to the perfect fruit sorbet		28
KITCHEN DETAIL Adding work space in a pinch		30
TIPS		32
BASICS Making herb vinegars; freezing berries; hardwood charcoal vs. briquettes		80
FOOD SCIENCE Getting the texture you want when cooking with fresh fruit		82
SOURCES		84
ADVERTISER INDEX		88
RECIPE & TECHNIQUE INDEX		89
NUTRITION INFORMATION		89
QUICK & DELICIOUS Steamed fish in a flash		90
ARTISAN FOODS Hand-farmed and custom-grown		92

A Casual Menu from Northeast Spain, The Juiciest Grilled Pork Chops, Caesar Salad, High Heat Is Best for Grilling Tomatoes, Tangy Feta Cheese Is Surprisingly Versatile, Show Off Plums in Two Summer Desserts, Discover the Sweetness of Leeks, A Great Way to Cook Fresh Tuna, Consider a Stir-Fry Pan Instead of a Wok, How to Bake a Double-Crust Fruit Pie