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Thumb_7294_Fusilli With Broccoli Raab And Parmesan

Thumb_7294_Fusilli With Broccoli Raab And Parmesan

Broccoli raab marries well with chile heat from red pepper flakes and the warm woodsiness of marjoram. Thinly slicing garlic is a good way to get toasted garlic flavor into a dish without overpowering it.

Thumb_20217_Cauliflower With Mustard-Tarragon Vinaigrette

Thumb_20217_Cauliflower With Mustard-Tarragon Vinaigrette

The bite of Dijon mustard and anise flavor of tarragon dress up this quick-cooking side dish.

Thumb_6679_Grilled Zucchini

Thumb_6679_Grilled Zucchini

If you're heating up the grill for your steaks or burgers, toss a few thick planks of zucchini on there too.  They grill beautifully with just a touch of oil, and are a healty side for the easiest weekday barbecue.

Thumb_5346_Shallot-Thyme Drawn Butter

Thumb_5346_Shallot-Thyme Drawn Butter

Drizzle this simple flavored butter over poached eggs, brush it on toasted bread, or serve it alongside steamed vegetables or lobster. If you want the butter to have a glossy, unclouded look, substitute 1/2 cup of clarified butter.

Thumb_7182_Ratatouille, Chickpea And Feta Bake

Thumb_7182_Ratatouille, Chickpea And Feta Bake

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_7229_Tortellini With Broccoli, Kalamata Olives And Parmesan

Thumb_7229_Tortellini With Broccoli, Kalamata Olives And Parmesan

This dish, which can be made with fresh or frozen cheese tortellini, was inspired by Brys' year in Rome. Read more about this recipe at the Cookthink blog.

Thumb_9460_Dark and Stormy Rum Balls

Thumb_9460_Dark and Stormy Rum Balls

My mother-in-law is famous for her holiday rum balls, which she makes precisely because there’s no baking required. Around Thanksgiving, she rolls them together and packs them into the back of the fridge or freezer, and by Christmas, the rum has mellowed a bit and the cocoa flavor comes out stronger. Read more about this recipe at hogwash.

Thumb_10295_Chutney Cheese Ball

Thumb_10295_Chutney Cheese Ball

This was an appetizer I learned to make when I was young and employed as an archaeologist in North Carolina. It's somewhat sweet and slightly spicy, a nice old-fashioned addition to an hors d'oeuvre table. Read more about this recipe in Denise Landis' Dinner for Eight.

Thumb_18348_Tomato Lentil Sambhar

Thumb_18348_Tomato Lentil Sambhar

This dish is usually served with long-grained steamed rice. You can also cook the lentils to a very soft stage in a pressure cooker to save time; it takes only 7 minutes. Read more about this recipe at the Washington Post.

Thumb_17552_Apple Ginger Mint Iced Tea

Thumb_17552_Apple Ginger Mint Iced Tea

Feel free to experiment with your favorite herbs, spices and fruits: blackberry-basil, peach-cardamom or apple-cinnamon. Cut up or smash fruit to release its flavor and add fruit juice for that extra kick. Read more about this recipe at Steamy Kitchen.

Thumb_18263_Herbed Corn And Lobster Salad

Thumb_18263_Herbed Corn And Lobster Salad

Filled with fresh corn, sweet onion, celery and lobster, this summer salad can easily be made 1 day ahead, to be served on a summer buffet, as an appetizer or for lunch. Read more about this recipe at the Washington Post.

Thumb_20747_Cornmeal Fritters

Thumb_20747_Cornmeal Fritters

Cornmeal shines as the main ingredient in hot water fritters. A quick bath in hot oil caramelizes the outside and leaves the inside of the fritter soft and chewy. Eat these fritters plain or dipped in salsa or aioli.


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