Catch these airfares
before they fly away

Fly roundtrip to Israel on EL AL between July 7 and August 20, 2002 and save almost 40%
with these special low airfares. Children under the age of 12 pay 75%.

'829
'909
$949
999

Nonstop from JFK & Newark

from Chicago

from Miami

from Los Angeles (the only direct service)

Pay an additional $40 per ticket for travel
between June 21 and July 6, 2002

For more information, call your travel agent or EL AL at (800) 223-6700
or (212) 768-9200. Also ask about our attractively priced 5-night vacation
packages at a variety of popular hotels in Israel.

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It not just an airline. It's Israel..

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Above tickets must be purchased by 6/11/02 and are available in coach class on certain flights. Must be ticketed within 72 hrs of confirmed reservation and at least 7 days prior to departure. 114s.
valid 6-30 days. Cancellation and change penalties apply. $77.50 applicable tax not induded. EL AL reserves the right to cancel promo at any time. Other restrictions may apply.

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1 head radicchio, cut into 6
wedges
1/4 cup vegetable oil
Chili-spiced garlic oil
1 large, fresh Anaheim chili
1/4 t. coarse ground black pepper
1/2 t. allspice
1 t. kosher salt
1/2 t. paprika
1 T. minced garlic
1/3 cup extra virgin olive oil
Preheat grill to medium-high.
Use toothpicks to skewer onion
wedges together for grilling. Brush
the vegetables lightly with oil and
grill them for 10-15 minutes, or
until they are tender. Transfer veg-
etables to a platter when done.
Char chili over gas flame, broiler
or grill until black on all sides.
Transfer the chili to a small paper
bag or wrap in foil. Let stand for 10
minutes before rubbing the charred
skin, seeding and chopping finely.
Combine the chili with remaining
ingredients and stir well before driz-
zling over the vegetables.
Serve vegetables hot or at room
temperature. Makes 12 servings.

GRILLED LONDON BROIL
WITH SPICY CILANTRO AND
CHILES
You may also make this with flank
steak.
5 pounds London broil
1/4 cup olive oil
1-cup soy sauce
Juice of 1 lime
1/4 cup brown sugar
2 T. minced garlic
1 t. dried hot red pepper flakes
1 cup fresh cilantro, chopped
1 t. minced, seeded fresh
habanero chile (wear gloves)
1 minced, seeded fresh hot red
chile or jalapeno (wear gloves)
Place London broils, uncut, into
a large bowl to marinate. Combine
remaining ingredients in a medium
bowl and whisk well. Pour this mix-
ture over the meat and turn the
meat until it is well coated.
Marinate meat, turning occasional-
ly, for 2 hours or up to overnight.
Heat grill to medium-high.
Discarding the marinade, grill the
meat for 5 minutes on each side for
medium-rare.
Let meat stand a minute or two
before cutting it against the grain
into 1 /2-inch slices. Makes 12 serv-
ings. ❑