July / August
2008
Blueberry Pie
Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goa…
Published: July 2008
Old-Fashioned Burgers
Sixty years ago, drive-in burgers were synonymous with freshly ground high-quali…
Published: July 2008
Greek Cherry Tomato Salad
How do you transform juicy cherry tomatoes into a great salad? For starters, get…
Published: July 2008
Preparing Old-Fashioned Burgers
Shaping the patties sounds mundane, but it's a critical step. Proper shaping is …
Published: July 2008
Grilled Sausages
This classic pairing sounds tailor-made for the grill, but the reality is often …
Published: July 2008
Slicing Fennel
Once you've taken out the core, slicing fennel is easy. And if you want to grill…
Published: July 2008
Lighting Charcoal
Lighting fluid can impart harsh, acrid flavors to food. What's the best way to l…
Published: July 2008
Tapioca
Tapioca thickens stews and sauces, and it protects fresh fruit flavor in a pie. …
Published: July 2008
Sicilian Eggplant Relish (Caponata)
This sweet and sour eggplant relish from Sicily provides a great complement to m…
Published: July 2008
Roasting Peppers
Our unique method for roasting peppers is easier than conventional methods and p…
Published: July 2008
Coring and Seeding Tomatoes
Different types of tomatoes require different coring and seeding techniques in o…
Published: July 2008
Salting Vegetables
Not only will it add seasoning and remove some of the moisture, salting can also…
Published: July 2008
Enchiladas Verdes
A quick-cooking sauce made from fruity tomatillos and poblano chiles gives these…
Published: July 2008
Peach Shortcakes
Ripe farm stand peaches lead to shortcakes drenched in sweet juice. But what if …
Published: July 2008
Toasting Pine Nuts
Toasting pine nuts maximizes their nutty flavor, but be careful as they burn eas…
Published: July 2008
Summer Vegetable Gratin
Layering summer’s best vegetables into a gratin can lead to a memorable side dis…
Published: July 2008
Mincing Thyme
The trickiest part of mincing thyme is removing the miniscule leaves from the st…
Published: July 2008
Prepping Peaches
When baking peaches in a dessert, the delicate skin can easily turn leathery. To…
Published: July 2008
Pasta with Olives, Garlic, and Herbs
Made in Italy with the very best local olives and extra-virgin olive oil, this s…
Published: July 2008
Grilled Bone-In Chicken Breasts
The key to avoiding the charred skin and dried-out meat that plague most grilled…
Published: July 2008
Pitting Olives
We use a few different techniques for pitting olives depending on olive type. So…
Published: July 2008
Cleaning the Grill Grate
Cleaning the grill grate is critical if you don't want your food to stick to the…
Published: July 2008
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