The Best of Gourmet: The World at Your Table

Grilling has come a long way in America over the past decade, and nowiGourmet/ishows you how to fire up your grill in style with a Sizzle in the City dinner that applauds Latin flavors. Yuca chips, avocado jicama salsa, and pink daiquiris are a colorful beginning, then it's on to grilled matambre (spinach-and-carrot-stuffed flank steak). Coconut tuile cones with passion-fruit ice cream add a final touch of chic to a very fashionable party. This is just one of the dozens of remarkable menus you'll find in this volume ofbThe Best of Gourmet/b.brbrAnd speaking of sophistication, this year's Cuisines of the World section turns to San Francisco, a city that blends global cuisines for a taste all its own. Here you'll find a celebration feast inspired by the vibrant Italian community of North Beach, a glamorous Food Noir dinner, a handful of local favorites like crab Louis and Hangtown fry (fried-oyster omelet), and several dishes featuring the irresistible artichoke.brbrIndoors or out-letbThe Best of Gourmet, Featuring the Flavors of San Francisco/bmake a stylish difference in your entertaining.bInsalata Di Arance e Finocchiobr/bCitrus Salad with Sweet Fennelbrbr5 juice orangesbr1 large fennel bulbbr2 tbsp. fresh lemon juice, or to tastebr1/4 cup extra-virgin olive oilbrbrCut a slice from top and bottom of each orange to expose pulp and cut peel and pith from oranges, working from top to bottom. Cut oranges crosswise into 1/4 inch thick slices and transfer to a bowl with any juice.brbrTrim off fennel stalks flush with bulb and halve bulb lengthwise. Remove most of core from bulb by making an inverted "v" shape, leaving enough core to keep layers intact. Thinly slice bulb lengthwise with a mandoline or other manual slicer and toss with oranges, lemon juice, and salt and pepper to taste. Let salad stand, stirring occasionally, until fennel is slightly wilted, about 20 minutes. Driz