| FEATURES |
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Let’s Have A PartY: Sizzling 4th of July
by Nancy Mauer |
| Gather round the grill for an all-American menu starring chicken, potatoes and tomatoes. |
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28 |
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Pick of the Crop
by Melanie Barnard |
| Show off produce—fresh, local and in its prime—in these must-make recipes for the season. |
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33 |
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Butterfly & Grill
by Bruce Aidells |
| Butterflying meat speeds cooking and produces more of the succulent grilled taste we love. |
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38 |
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Make It a Red Finale
by Elinor Klivans |
| The hot color for desserts this season is red. Strawberries, raspberries, plums and cherries strut their hues and flavors in summery offerings. |
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44 |
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Weeknight Cook
by Kate Heyhoe, Nancy Hughes and Jill Van Cleave |
| You'll love these quick, delicious meals any day of the week. |
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49 |
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| DEPARTMENTS |
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| Tips & Trends |
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Cook's Notebook
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Grilling mistakes, using rubs, tasty whole-grain pastas. |
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Curious Cook |
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Blooming gelatin, storing meat, white soy sauce defined. |
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Cook's Exchange |
20 |
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Pitting cherries, decorative ice cubes, recipe card trick.
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| IN THE KITCHEN |
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Make & Take |
24 |
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Three fabulous sandwiches for a picnic supper. |
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| ALL ABOUT MEMBERS |
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Flashback |
64 |
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A member's favorite recipe: balsamic-marinated steak. |
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| YOUR ONLINE RESOURCE |
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COOKING PLEASURES MAGAZINE |
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COOKING CLUB E-NEWSLETTER |
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