August/ September 2006

Feature Articles		Page
A TASTE OF TUSCANY IN YOUR OWN BACK YARD by Tony Rosenfeld Head outdoors for a relaxed feast of chicken, bruschetta, and salads -- all cooked on the grill		34
GREAT STEAKS FROM THE SKILLET by Bruce Aidells The best steak you've ever tasted might not be from the grill		41
A FRESH TAKE ON SLAWS by Allison Ehri A few tricks will give slaw a crisp texture and fresh, balanced flavor		46
ROASTED POTATO SALADS by Joanne Weir For great flavor, roast first and then toss with fresh summer vegetables		50
THE NEW RATATOUILLE by Martha Holmberg Intriguing textures and flavors in every bite		55
THINK PINK LEMONADE by Abigail Johnson Dodge Strawberries make this summer beverage as dazzling to look at as it is refreshing to drink		58
SHRIMP, SALMON & CRAB CAKES by Tom Douglas Make the best fish and seafood cakes with recipes from Seattle's favorite chef		60
SIMPLE SUMMER FRUIT CAKES by Abigail Johnson Dodge Here's an easy method for incredibly moist cakes with pretty fruit toppings		66
Departments		Page
RECIPE INDEX		6
MENUS		8
LETTERS		10
CONTRIBUTORS		14
IN SEASON Tomatoes		18
GREAT FINDS Take It Outside		20
ENJOYING WINE Summer bargains		22
ARTISAN FOODS Japanese vegetables		24
EQUIPMENT Cast iron pans, Ceramic knives, Citrus juicers		26
READERS' TIPS		32
FROM OUR TEST KITCHEN Pitting a peach; Gelatin desserts; Fast, fresh Vietnamese soup; Cooking crab		70
TASTING PANEL Rating mayonaisse		76
FOOD SCIENCE what makes beef tender or tough?		78
WHERE TO BUY IT		80
ADVERTISER INDEX		84
NUTRITION INFORMATION		86
RECIPE FOLDOUT: QUICK & DELICIOUS "Small plates" for sharing		86c
BACK COVER: MAKE IT TONIGHT Panzanella

A Taste of Tuscany in Your Own Back Yard; Great Steaks from the Skillet; A Fresh Take on Slaws; Roasted Potato Salads; the New Ratatouille; Think Pink Lemonade; Shrimp, Salmon & Crab Cakes; Simple Summer Fruit Cakes