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Thumb_5791_Greek Lemon-Egg Soup

Thumb_5791_Greek Lemon-Egg Soup

This warming soup is made with simple staple ingredients. The citrusy lemon and bright herbal parsley stand up to the richness of the egg. The rice adds texture and makes the soup filling and nourishing.

Thumb_4694_Pesto Mashed Potatoes

Thumb_4694_Pesto Mashed Potatoes

Fluffy mashed potatoes, dressed up with a little pesto makes this a colorful and garlicky twist to the classic side dish, and a great way to use the abundance of basil in the summer months. Freeze extra pesto for a winter treat. 

Thumb_5225_Blanched and Buttered Carrots

Thumb_5225_Blanched and Buttered Carrots

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_10920_Pita Bread

Thumb_10920_Pita Bread

The key to good pita is not overworking the dough, leaving plenty of time for rising, and getting your oven nice and hot. A pizza stone is required for this recipe, as are lots of clean kitchen towels. Read more about this recipe at Cook&Eat.

Thumb_13971_Roasted Game Hens With Cranberry-Mustard Stuffing

Thumb_13971_Roasted Game Hens With Cranberry-Mustard Stuffing

Crispy roasted game hens stuffed with wheat berries, mustard and dried cranberries make a festive cool weather dish. Read more about this recipe at hogwash.

Thumb_13501_Arugula, Roasted Eggplant And Ricotta Salata Salad

Thumb_13501_Arugula, Roasted Eggplant And Ricotta Salata Salad

Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds.

Thumb_16107_Everything Oatmeal Cookies

Thumb_16107_Everything Oatmeal Cookies

This recipe is infinitely alterable. Just keep the butter/sugar/egg ratio the same and you can add anything -- whole wheat flour, baking spices, or anything else you think might go well in a cookie. Read more about this recipe at hogwash.

Thumb_16498_Double Chocolate Chip Cookies

Thumb_16498_Double Chocolate Chip Cookies

Toasting the nuts, then drizzling them with butter, makes these decadent cookies, adapted from a Jacques Torres recipe, that much better. Read more about this recipe at the Washington Post.

Thumb_16576_Creme Fraiche Ice Cream

Thumb_16576_Creme Fraiche Ice Cream

Crème fraîche gives this ice cream a subtle sour-cream flavor reminiscent of cheesecake. Read more about this recipe in Fresh From the Farmer's Market.

Thumb_17478_Warm Banana Pudding Pie

Thumb_17478_Warm Banana Pudding Pie

Make sure to use very ripe bananas for this version of an old Southern favorite served at Johnny's Half Shell on Capitol Hill. Read more about this recipe at the Washington Post.

Thumb_18205_Pumpkin Fritters

Thumb_18205_Pumpkin Fritters

These delicious pumpkin Bhajjias are one of Bombay's most popular snack foods, at home or on the streets. You can substitute soft cheeses like ricotta, Manouri or panir left to firm up and dry out in the fridge for a couple of days. Read more about this recipe in My Bombay Kitchen.

Thumb_21997_Lemon Strawberry Parfait With Almond Tuiles

Thumb_21997_Lemon Strawberry Parfait With Almond Tuiles

This recipe helps satisfy the urge for something sweet, even if it does include a tradeoff in the form of fat, given that the dessert is made with cream. A good way to bump up flavor in the absence of sugar is to rely on flavorings and extracts. This recipe used two Cook’s products: vanilla puree and strawberry extract, both available at www.cooksvanilla.com. The puree, a suspension of vanilla extract and crushed vanilla beans, is more intense than simple extract. If you don't wish to go to the trouble of finding it, use regular vanilla extract to taste. MAKE AHEAD: The lemon curd and the strawberry compote can be prepared and refrigerated up to 2 days in advance. The parfaits and tuiles can be made a day in advance. Top dessert portions with the crumbled tuiles just before serving.


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