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Thumb_6597_Fennel And Bell Pepper Slaw With Basil

Thumb_6597_Fennel And Bell Pepper Slaw With Basil

If you're craving something crunchy and light, then this is the dish for you.  The fennel and cabbage are perfectly crisp, and sharply (in other words, well) dressed with bright herbs and vinegar.

Thumb_7345_Spicy Beet and Avocado Salad With Cilantro And Lime

Thumb_7345_Spicy Beet and Avocado Salad 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_8554_Roasted Brussels Sprouts And Cauliflower With Fennel Seeds

Thumb_8554_Roasted Brussels Sprouts And Cauliflower With Fennel Seeds

Fennel seeds add an anise flavor to cauliflower and Brussels sprouts, roasted until lightly caramelized and tender.

Thumb_13539_Stir-Fried Shrimp, Bok Choy And Pineapple

Thumb_13539_Stir-Fried Shrimp, Bok Choy And Pineapple

We're not sure where the romance between shrimp and pineapple started, but we know why it works. The shrimp's delicate sweetness dovetails beautifully with the pineapple's richer, tropical sweetness. In this dish, bok choy adds a little bitterness to round out the taste spectrum.

Thumb_16094_Roasted Vegetable Ratatouille

Thumb_16094_Roasted Vegetable Ratatouille

The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold. Read more about this recipe at the Washington Post.

Thumb_17711_Corn And Black Bean Gumbo

Thumb_17711_Corn And Black Bean Gumbo

Use up leftover barbecued chicken and grilled corn to make a whole new gumbo. Or just use canned roasted corn and a rotisserie chicken from the supermarket. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_15921_Chili-Peanut Soup

Thumb_15921_Chili-Peanut Soup

Spicy peanut sauce is a great base for an easy West African-style peanut butter soup made with chicken broth and leftover cooked rice. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17159_Basic Winter Squash Puree

Thumb_17159_Basic Winter Squash Puree

Naturally rich and sweet, winter squash purée made in the oven or microwave lends an autumnal flair to the holiday table. It can be enriched with brown sugar, maple syrup or honey for extra sweetness. Read more about this recipe at The Washington Post.

Thumb_17275_San Francisco Crab Meatball Chowder

Thumb_17275_San Francisco Crab Meatball Chowder

If you are looking for a chowder that is deeply flavored and hearty but not overly rich, this is it. It’s perfect for a casual occasion, but the crab meatballs deliver an element of surprise, and make it special. Read more about this recipe at the Washington Post.

Thumb_19165_Black Pepper Greens

Thumb_19165_Black Pepper Greens

These peppery greens make a great side for a savory meat dish. Use leftovers in a dish of black-eyed peas, smoked sausage and greens.  This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21313_Pink Lady

Thumb_21313_Pink Lady

Yet another product of the Prohibition, the Pink Lady was created more out of necessity than a dedication to the art of mixology. 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_21978_Blue Cheese Slaw

Thumb_21978_Blue Cheese Slaw

Executive chef Jeff Tunks created this slaw to accompany crispy catfish with smoked tomato tartare, a specialty of Acadiana Restaurant in downtown Washington. .


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