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Thumb_15420_Yellow Gazpacho

Thumb_15420_Yellow Gazpacho

Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.

Thumb_8130_Grilled Fennel

Thumb_8130_Grilled Fennel

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_9535_Molten Chocolate-Cherry Cakes

Thumb_9535_Molten Chocolate-Cherry Cakes

Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite. Smooth: melted chocolate center, with just the right mount of gooey. Lush: chocolate and cherries together, without the epicurean disaster (IMHO) also known as chocolate-covered cherries in a box. Read more about this recipe at hogwash.

Thumb_10011_Watercress Salad With Lemon-Parsley Vinaigrette

Thumb_10011_Watercress Salad With Lemon-Parsley Vinaigrette

Watercress has a delicate, peppery and pungent taste. It shines on its own in this salad, with Dijon mustard and lemon juice highlighting its tart flavors, and parsley complementing its bright herbaciousness.

Thumb_10602_Heirloom Tomato And Herb Salad

Thumb_10602_Heirloom Tomato And Herb Salad

This is a great summer salad to serve alongside any grilled meat. We also love to serve it with quesadillas and burritos in lieu of homemade salsa. If you have any leftover, chop it up and use it the next day in a sandwich.

Thumb_10752_Spelt And Spring Vegetable Salad

Thumb_10752_Spelt And Spring Vegetable Salad

Spelt is an ancient form of wheat that was favored by the Romans. In her The Provence Cookbook, Patricia Wells praises its rich, nutty flavor. This salad is adapted from her Spelt Salad With Peppers, Shallots And Parsley; we added more vegetables to capture spring, along with a splash of olive oil and lemon juice.

Thumb_13797_Chocolate-Coconut Fudge

Thumb_13797_Chocolate-Coconut Fudge

Two of these dense little squares was about all I could handle over the span of a day, so I recommend making up some little packages as gifts for your coconut- and chocolate-loving friends. Read more about this recipe at Cook & Eat.

Thumb_15244_Tomato Slaw

Thumb_15244_Tomato Slaw

This spicy tomato slaw is great with grilled meats or piled onto sandwiches. Make a lot of it and use it in dishes like this conchiglie with mussels and black bean sauce. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_15273_Singapore Sling

Thumb_15273_Singapore Sling

Many Chinese restaurants serve the usual panoply of garish preludes to hangovers -- like Zombies, Mai Tais and Sufferin’ Bastards. But the granddaddy of all Tiki drinks may be the Singapore Sling. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_18967_Choucroute Garnie

Thumb_18967_Choucroute Garnie

Choucroute garnie is a classic French and German dish of sauerkraut and sausages braised together with white wine and spices. It's often served with boiled red potatoes and lots of chopped fresh parsley. Serve with a glass of chilled Alsatian white wine or a cold beer.

Thumb_19410_Grilled Salmon With Pickled Peppers

Thumb_19410_Grilled Salmon With Pickled Peppers

Use reserved sweet-and-sour red pepper vinaigrette to wake up grilled salmon in a flash. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21814_Baked Brie

Thumb_21814_Baked Brie

Salty, sweet and savory, all at once. Serve this with crusty French bread, but if it's kicking off the meal, baby carrots often go with it as well, and as a dessert, a plate of plump grapes is the perfect companion.


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