August/ September 2004

Feature Articles		Page
GRILLED PIZZA IS GREAT FOR A PARTY by Frank McClelland Prepare the dough and toppings ahead, light up the grill, and let the guests grill their own pizzas		34
PESTOS: BASIL & BEYOND by Tony Rosenfeld Blend vibrant ingredients for zesty, versatile pestos that add layers of flavor to summer dishes		40
CHEF VS. CHEF: A SUMMER CHALLENGE by Amy Albert Two chefs each use tomatoes, basil, and corn to make a great summer dish		45
CHICKEN SALAD MILANESE by Lori Longbotham Top a crisp cutlet with peppery arugula salad		48
MAKING A LIGHT BERRY MOUSE by Jennifer McLagan The steps to this ethereal dessert are a breeze		50
SMOKY, TENDER BARBECUED PORK by Elizabeth Karmel Slow cooking over indirect heat is the secret to delectable pulled pork		54
SLOW-ROASTED TOMATOES by Susie Middleton An easy method and a little time yield a deliciously versatile ingredient to use dozens of ways		59
UPDATING AMERICAN FRUIT DESSERTS by Greg Patent New toppings and summer fruit combinations give a fresh spin to these homey classics		62
Departments		Page
INDEX		6
MENUS		8
LETTERS		10
CONTRIBUTORS		14
IN SEASON Bountiful snap beans		16
GREAT FINDS Cool tools for summer		20
Q&A		24
EQUIPMENT Hand blenders		26
ENJOYING WINE Choosing wine for grilled foods		30
READERS' TIPS		32
FROM OUR TEST KITCHEN Choosing crabmeat, cutting corn, shelling lobster, testing red-wine vinegar		68
FOOD SCIENCE Whipping cream and egg whites		74
ADVERTISER INDEX / FINE COOKING SHOPPING GUIDE		75
WHERE TO BUY IT		78
NUTRITION INFORMATION		82
PULL-OUT RECIPE SECTION Quick & Delicious recipes for easy entertaining		82c
ARTISAN FOODS Fresh fruit sorbet		back cover

Grilled Pizza is Great for a Party; Pestos: Basil & Beyond; Chef vs. Chef: A Summer Challenge; Chicken Salad Milanese; Making a Light Berry Mousse; Smoky, Tender Barbecued Pork; Slow-Roasted Tomatoes; Updating American Fruit Desserts