June/ July 2000

Articles		Page
COOL PASTAS TO MAKE AHEAD by Joanne Weir Toss cooled pasta with fresh ingredients and bold sauces for the best flavor and texture		32
BARBECUE CHICKEN WITHOUT BURNING IT by Paul Kirk Keep the heat low and brush on the sauce at the end		37
THREE STEPS TO THE SWEETEST PEPPERS by Brian Patterson Char, steam, and peel bell peppers; then use the tender flesh for salads, soups, sauces, and appetizers		40
POTATOES ON THE GRILL, AS YOU LIKE THEM by Susie Middleton Choose from three techniques; each offers a slightly different result, but all have that terrific grilled flavor		44
CHOOSING THE RIGHT FOOD MILL by Amy Albert Look for a roomy bowl, sturdy construction, and interchangeable disks		49
COOKING WITH WINE by Brian Streeter Use an inexpensive bottle to deglaze, reduce, steam, or macerate -- correctly and deliciously		52
FRESH FRUIT GRATINS by Randall Price Keep the fruit the star, but add an easy sabayon topping and then brown it under the broiler		56
MASMUN, THE QUEEN OF THAI CURRIES by Su-Mei Yu Pounding chile paste and making coconut milk take time, but the payoff is a rich and aromatic classic		58
HOST AN OLIVE OIL TASTING PARTY by Georgeanne Brennan faster		75
INSTALLING Katz Design a menu that features a range of oils for an effective way to explore this fascinating ingredient		64
AN OLIVE OIL PRIMER by Peggy Knickerbocker How to make sense of what's for sale so you can keep your pantry stocked with oils that will make the meal		69
A NEW TAKE ON PARFAITS by Pierre Hermé Three layered desserts full of appealing contrasts: rich vs. refreshing, smooth vs. crunchy, playful vs. elegant		72
Departments		Page
CONTRIBUTORS		6
LETTERS		8
Q & A		12
TASTED & TESTED		14
TECHNIQUE CLASS Make a flavorful shellfish broth		20
ENJOYING WINE Rosé is seriously good wine		22
AT THE MARKET Sweet cherries for eating, tart ones for cooking		26
TIPS		28
BASICS Identifying mesclun; buying tuna; storing leftover wine; colanders vs. sieves		78
FLAVORINGS Flavoring food with Parmesan		80
FOOD SCIENCE Cooking pasta properly		82
SOURCES		84
ADVERTISER INDEX		88
RECIPE & TECHNIQUE INDEX		89
NUTRITION INFORMATION		89
QUICK & DELICIOUS Grilled rib-eye steaks and an arugula salad		90
ARTISAN FOODS Gelato from the old school		92

Cool Pastas to Make Ahead; Barbecue Chicken without Burning It; Three Steps to the Sweetest Peppers; Potatoes on the Grill, As You Like Them; Choosing the Right food Mill; Cooking with Wine; Fresh Fruit Gratins; Masmun, the Queen of Thai Curries; Host an Olive Oil Tasting Party; An Olive Oil Primer; A New Take on Parfaits