Issue 87
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Table of Contents
From Our Readers4
Q&A6
Parsley Salad in Pita Bowls with spiced chickpeas8
Grilled Chicken & Vegetable Salad with Hollandaise Dressing10
German Brat Salad with Beer-Horseradish Vinaigrette12
Yakitori14
Grilled Rice Cakes16
Japanese Fresh Pickles17
Brioche Sliders18
With our recipe for brioche, the best thing about these juicy little burgers just might be the bun!
Chicken Diane; Side Dish: Linguine with Truffle Butter22
Almond-Basil Crab Cakes; Side Dish: "Spaghetti" Squash24
Yogurt26
Simple, easy, and economical -- we'll walk you through making yogurt at home.
Southern Hospitality - Appetizers30
Update the old-school, outdoor cocktail party with a dose of Southern comfort.
Pig in a Blanket31
Pickled Shrimp Cocktail32
Pimento Cheese Balls32
Roasted Red Potatoes stuffed with egg salad33
Steak Grilling Guide34
Usher in summer and fire up the grill with this guide for the best big steaks to buy and grill.
Coriander & Peppercorn Crusted T-Bone Steak35
Tomato Gastrique35
Rib-Eye Steak alla Fiorentina36
Grilled Flank Steak38
Peruvian Mashed Potatoes39
Sensational Side Dishes40
When it comes to side dishes, raise the bar with these sophisticated takes on garden-fresh produce.
Maple-Basted Salmon42
Salmon Piccata44
Salmon Pho45
Mini Blueberry Pies46
Online Extras
Raspberry Sweet Tea
For an adult version, try substituting vodka for the water in the sugar syrup.
Ingredients
FOR THE SUGAR SYRUP, COMBINE:
2 cups sugar
1 cup water
1 pint fresh raspberries
FOR THE TEA, POUR:
4 cups boiling water
4 tea bags
pinch baking soda
ice cubes
raspberries (optional)
Directions
For the sugar syrup, combine 1 cup water, sugar, and 1 pint raspberries in a small saucepan. Bring mixture to a boil, stirring to dissolve sugar and break up fruit; remove from heat.
Strain sugar syrup through a fine-mesh sieve. For a clear liquid, allow to drip without pressing the solids; let cool while brewing tea.
For the tea, pour 4 cups boiling water over tea bags and baking soda in a large pitcher. Steep tea for 5 minutes; remove tea bags.
Stir sugar syrup into tea, add ice, and pour into tall glasses. Garnish each serving with raspberries.
per cup: 133 calories; 40g carb.; 3mg sodium
Fresh Vegetable Salads47
Tuscan "Baked" Beans47
Strawberry Shortcake Pie48
Two summer favorites wrapped into one sweet pie -- it's so good we guarantee no leftovers.