Magazine / Features

26 Roadfood

An exclusive book excerpt: 20 burgers to eat before it’s too late.

By Jane and Michael Stern

38 A Burger with (Homemade) Everything

How to make "The Ultimate Burger" and top it off with your own ketchup, mustard, pickle relish, and bun. Recipes begin on page 40.

Recipes by Ian Knauer

Photographs by Romulo Yanes

48 Cook Smart

Instead of using the grill to cook only the centerpiece of your meal, why not also use it to add that smoky flavor to salads and pastas? Eggplants, tomatoes, mushrooms—even clams and avocados—are just a few of the ingredients that can be grilled and ready to go when you want to create an easy summer meal. Recipes begin on page 49.

Photographs by Romulo Yanes

Recipes by Chris Schlesinger and John Willoughby

64 Fiesta Forever

When restaurateur and Latin-cooking authority Maricel Presilla throws a party, she thinks big. Really big: grilled beef and pork taquitos; pan-roasted shrimp; hibiscus coolers; Salvadoran grilled corn; cheese arepas; slab bacon adobo; Argentinean grilled beef short ribs with red chimichurri; plus 17 more recipes. Wine Advice is on page 73.

Recipes by Maricel Presilla

Photographs by Gabriele Stabile

Magazine / Gourmet Everyday

56 Quick Kitchen

Peach-lacquered chicken wings; Greek-style mahimahi; and toasted orzo with saffron and fennel can each be prepared in 15 minutes active time or less. Plus five more recipes.

Recipes by Melissa Roberts

Photographs by Romulo Yanes

61 Ten-Minute-Mains

Solutions for hectic weeknights.

Recipes by Andrea Albin

Photograph by Romulo Yanes

62 One or Two for Dinner

Chicken with bacon over egg fried rice for two; and shrimp and “pearls” just for you.

Recipes by Andrea Albin

Photographs by Romulo Yanes

63 Vegetarian Tonight

Bulgur salad finds itself sandwiched between grilled portabella mushrooms.

Recipe by Paul Grimes

Photograph by Romulo Yanes

Magazine / Kitchen Notebook
102 The “leaping frog” technique will take your chicken-flattening skills to a new low … beef short ribs and filet mignon bring serious sizzle to the grill … why you’ll soon be cooking with dried avocado leaves, prickly pears, and cactus paddles.

By Jane Daniels Lear

Magazine / The Last Touch
110 Herein lies the rub—for pork, beef, lamb, and chicken.

Recipes by Paul Grimes

Magazine / Good Living

24 Fresh

Restaurants take to tofu … join the cowpool … could the guy next door be a biohacker?
Magazine / Drinks

32 Liquid Smoke

You really shouldn’t worry too much about smoke getting in your eyes because we’ve got a bigger problem: Why are bartenders hell-bent on putting it into your cocktail?

By James Rodewald

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