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Thumb_8064_Bacon Vinaigrette

Thumb_8064_Bacon Vinaigrette

This simple vinaigrette is oh so good - you could substitute another kind of vinegar for balsalmic, but the darker flavor compliments the bacon perfectly. 

Thumb_8096_Broiled Chicken Breasts With Blue Cheese

Thumb_8096_Broiled Chicken Breasts With Blue Cheese

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_7561_Gazpacho With Cilantro And Lime

Thumb_7561_Gazpacho With Cilantro And Lime

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_12389_Grilled Chipotle Flank Steak With Broiled Salsa

Thumb_12389_Grilled Chipotle Flank Steak With Broiled Salsa

This is a great recipe to prepare ahead (you can make the salsa up to 3 days ahead and marinate the steak the morning of), and throw on the grill when guests arrive. Eat the steak and salsa alone, or pile both into tacos. For more recipes like this, visit hogwash.

Thumb_13648_New York-Style Clam Chowder

Thumb_13648_New York-Style Clam Chowder

Long Island, New York and Manhattan have long argued over who gets credit for developing this recipe. Although some Long Islanders still refer to the chowder as Long Island Clam Chowder, the rest of the culinary world is in agreement that it is a Big Apple version. Read more about this recipe in the Washington Post.

Thumb_14643_Corn And Broccoli Calzones

Thumb_14643_Corn And Broccoli Calzones

Pesto, corn and broccoli make a colorful calzone that looks as good as it tastes. You can use either homemade or store-bought pizza dough and pesto.  This recipe was featured in Root Source: Sweet Corn. It comes from personal chef Elizabeth Skipper, of The Everyday Epicure in Amherst, NH.

Thumb_15684_Kale, White Bean And Escarole Soup

Thumb_15684_Kale, White Bean And Escarole Soup

Instead of just kale or escarole, this soup uses both. The combination creates a soup that has more depth and zest. Serve this soup with toasted Italian bread and a drizzle of olive oil. 

Thumb_15446_Potato and Smoked Salmon Soup

Thumb_15446_Potato and Smoked Salmon Soup

The meat that clings to the fins and collarbones of smoked salmon is sold as lox wings in delis that slice their own fish. To substitute regular smoked salmon, just add it for the last 5 minutes of simmering. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_16503_Chunky Balila With Citrus

Thumb_16503_Chunky Balila With Citrus

This Lebanese balila made from chickpeas boiled with garlic, lemon juice and spices is adapted from Reem Azoury, co-owner and chef of Figs in Northwest Washington. Read more about this recipe at the Washington Post.

Thumb_17582_Pork Ragu

Thumb_17582_Pork Ragu

If you're looking for a simple recipe to feed the multitudes, this robust pasta sauce of stewed pork and sausages is easy to prepare and can be made well in advance (its flavor actually improves if it is made ahead and then reheated). Read more about this recipe in Big Night In by Domenica Marchetti.

Thumb_20025_Oyster And Artichoke Chowder

Thumb_20025_Oyster And Artichoke Chowder

This light oyster chowder from Louisiana uses frozen artichoke hearts, sherry, half-and-half and plenty of spices. Low-sodium chicken broth is best here since the other main ingredients are already salty.

Thumb_21496_The Stinger

Thumb_21496_The Stinger

Vodka, gin, bourbon and rum Stingers may all be made by substituting the respective spirit for brandy. Read more about this recipe on the Cookthink blog. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.


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