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Thumb_8334_American Meat Loaf

Thumb_8334_American Meat Loaf

A classic meatloaf can warm the heart as well as the belly - making this one in the center of a baking dish instead of a loaf pan gives it that wonderfully crispy crust all over, and lets some of the fat run off.

Thumb_4614_Kielbasa With Lentils

Thumb_4614_Kielbasa With Lentils

The combination of lentils and kielbasa creates a satisfying meal.  Try it with a light salad for a healthy dinner.

Thumb_7093_Pan-Roasted Boneless Chicken Breasts

Thumb_7093_Pan-Roasted Boneless Chicken Breasts

This is as basic as it gets - just chicken, cooked to perfection. Whoever said great taste was hard to achieve? 

Thumb_5220_Black Bean, Carrot And Red Bell Pepper Burritos

Thumb_5220_Black Bean, Carrot And Red Bell Pepper Burritos

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_10442_Kohlrabi And Carrot Salad With Peanut Dressing

Thumb_10442_Kohlrabi And Carrot Salad With Peanut Dressing

Thinly sliced, raw kohlrabi pairs beautifully with thinly sliced carrots. Peanut butter and sesame oil accentuate the kohlrabi's inherent nutty flavor. Lemon juice cuts the richness of the peanut oil and peanut butter. Feel free to dig in right after you make this salad, but the kohlrabi and carrot soften after couple of hours in the fridge.

Thumb_11277_Lemon Chiffon Pie

Thumb_11277_Lemon Chiffon Pie

This is one of my very favorite desserts even though it takes a little time to make. It is clear tasting and creamy, nothing like the glue that usually passes for lemon meringue pie. I have simplified things a bit by creating a crust that doesn’t need rolling; it just gets patted into place. This recipe is part of the Barbara Kafka Dessert Anthology.

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_13022_Seared Beef Salad With Watercress And Grapefruit

Thumb_13022_Seared Beef Salad With Watercress And Grapefruit

The Japanese cooking method called tataki, which means "slapped," tenderizes thin slices of seared beef. Instead of shocking the meat with ice water to stop further cooking, you'll sprinkle it with rice vinegar before pounding it flat. Read more about this recipe at Washington Post.

Thumb_15470_Gingerbread Cookies

Thumb_15470_Gingerbread Cookies

Nothing says the holiday season like these festive spiced gingerbread cookies, decorated with orange-flavored icing. Read more about this recipe at the Washington Post. 

Thumb_18483_Dede's Cheese Straws

Thumb_18483_Dede's Cheese Straws

A cookie press is needed to make these savory crackers. I prefer the version that resembles a caulking gun, although a turn-crank model will do -- or an electric one for hard-core cheese straw makers! Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.

Thumb_19332_Redemption Hazelnut Pie

Thumb_19332_Redemption Hazelnut Pie

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_19570_Easy Braised Short Ribs

Thumb_19570_Easy Braised Short Ribs

Use leftover ribs and broth to make onion soup, braised beef chili and chicken livers in red wine sauce.  This recipe is part of Andrew Schloss' Sunday Dinners.


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