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Thumb_7441_Sauteed Okra

Thumb_7441_Sauteed Okra

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_8211_Roasted Eggplant Salad With Basil-Soy Vinaigrette

Thumb_8211_Roasted Eggplant Salad With Basil-Soy Vinaigrette

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_12191_Sweet Onion Salad

Thumb_12191_Sweet Onion Salad

A really good sweet onion like a Vidalia can be enjoyed on its own as a salad with a minimum of fuss. Be sure to use the best quality extra virgin olive oil you have for this dish.

Thumb_7735_Broccoli And Cheese Soup With Tarragon

Thumb_7735_Broccoli And Cheese Soup With Tarragon

Here classic broccoli and cheese soup is elevated a little with the addition of leeks and tarragon. Monterey jack is a great melting cheese, as are fontina and gruyere -- either of which would be a nice substitute for the jack.

Thumb_10923_Apple-Walnut Chicken Salad

Thumb_10923_Apple-Walnut Chicken Salad

Whipping chicken in a stand mixer is a good, quick alternative to chopping it, and leads to chicken salad with just the right shredded texture. Read more about this recipe at hogwash.

Thumb_12400_Huckleberry Cake

Thumb_12400_Huckleberry Cake

This isn’t one of those fussy, ethereally light cakes, meant to be dressed up and presented with pomp and circumstance. It’s homey and hearty, and takes about fifteen minutes to whip together. Serve it hot, just out of the pan, with vanilla ice cream or soft cream cheese frosting. Find more recipes like this at hogwash.

Thumb_12402_Olive Oil-Vanilla Cake

Thumb_12402_Olive Oil-Vanilla Cake

Although this easy cake will keep on the counter, covered with plastic wrap, for a few days, I think the flavor of the olive oil comes through best while it’s still warm. Feel free to add additional flavorings, like a touch of almond or orange oil. For more recipes like this visit hogwash.

Thumb_13378_Turkey Spring Rolls

Thumb_13378_Turkey Spring Rolls

Look for bahn trang, the thin, round Vietnamese rice paper wrappers in the ethnic foods section of the supermarket. If you can’t find them, make an Asian-style noodle salad by tossing the ingredients with half a pound of cooked whole wheat, soba or rice noodles. Read more about this recipe at hogwash.

Thumb_16070_Barbecued Chicken

Thumb_16070_Barbecued Chicken

Sweet barbecue sauces, such as this one, will scorch easily; a spray bottle of water will help douse flare-ups. Chicken is notorious for burning on the surface before it is cooked through. A barbecue cover can help contain the heat and cook the chicken more evenly. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17063_Sauerkraut Chocolate Cake

Thumb_17063_Sauerkraut Chocolate Cake

Sauerkraut is magical in chocolate cake -- and if it's puréed, nobody will guess what your secret ingredient is. The acidity increases the perception of other flavors (especially chocolate) but it also softens the gluten in the cake batter, producing the softest moistest texture you can imagine.

Thumb_19635_Chicken Pot Pie With Fennel And Apples

Thumb_19635_Chicken Pot Pie With Fennel And Apples

Use leftover spicy marmalade-glazed game hens -- or any leftover chicken -- to make this satisfying one-dish meal. This recipe is part of Andrew Schloss' Sunday Dinners.

Thumb_21920_Grilled Succotash Pasta With Garlic Sauce

Thumb_21920_Grilled Succotash Pasta With Garlic Sauce

Garlic planted in gardens in October is ready to be harvested. The fresh garlic available in farmers markets is stupendous, so take advantage of its sweetness now instead of storing it. Roasting garlic makes it even sweeter.


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