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Thumb_8811_Green Salad with Shrimp Fritters and Dijon-Sesame Dressing

Thumb_8811_Green Salad with Shrimp Fritters and Dijon-Sesame Dressing

Baby shrimp are sweeter than regular shrimp, and brinier. They make a perfectly lovely dinner pan-fried in little fritters and paired with good lettuce and a soy-based dressing with some bite. Read more about this recipe at Jess Thomson's hogwash.

Thumb_9516_Baked Tomatoes With Spinach-Sundried Tomato Crust

Thumb_9516_Baked Tomatoes With Spinach-Sundried Tomato Crust

This is one of those infinitely versatile toppings – keep it in mind for when you have spinach that’s about to go bad. Or make it in big batches, and use some to top tomatoes, and freeze smaller portions to top baked fish, chicken, or halved zucchini, or to add crunch to a meaty stuffing for peppers or mushrooms. Read more about this recipe at hogwash.

Thumb_9257_Bacon And Kale Gratin

Thumb_9257_Bacon And Kale Gratin

Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time. Read more about this recipe at hogwash.

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_8831_Strawberry Crostata With Cornmeal Crust

Thumb_8831_Strawberry Crostata With Cornmeal Crust

Don’t be a perfectionist about the crust; the whole point is for it to look rugged. Just squish it up around the fruit however you have the urge to do it the first time. Read more about this recipe at hogwash.

Thumb_9383_Banana Hazelnut Upside-Down Cake

Thumb_9383_Banana Hazelnut Upside-Down Cake

I’m a sucker for one-layer cakes -  looking at a recipe for a simple cake like this says “effort taken” without saying “project undertaken.” If you’re toasting the hazelnuts, do that first, so that the nuts have time to cool while you make the rest of the cake. Read more about this recipe at hogwash.

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

This is a treasure of a stew for the days you want to space out and avoid deciding between, say, being a good wife, a “successful” person, or an attentive friend. Read more about this recipe at hogwash.

Thumb_8809_Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream

Thumb_8809_Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream

Here’s a homemade version of Shake’n’Bake, or Shake’n’Fry, really. This dinner comes together surprisingly quickly – the sauce is just a few ingredients whirled in the food processor. For more on this recipe, visit hogwash.

Thumb_8829_Pan-Seared Halibut with Brussels Sprouts, Leeks, and Bacon

Thumb_8829_Pan-Seared Halibut with Brussels Sprouts, Leeks, and Bacon

This is my idea of a 30-minute meal: no theme, no tricks. Just a few good ingredients, cooked with care and a splash of vinegar, with time to enjoy a glass of wine while you’re at the stove. Read more about this recipe at Jess Thomson's hogwash.

Thumb_8823_French Onion And Shallot Soup

Thumb_8823_French Onion And Shallot Soup

If there’s one essential ingredient for soupe a l’oignon, it’s patience. For best flavor, make it a night or two before you plan to eat it. Read more about this recipe at Jess Thomson's hogwash.

Thumb_8806_Chicken Apple Sausage Chowder with Sweet Potatoes and Saffron

Thumb_8806_Chicken Apple Sausage Chowder with Sweet Potatoes and Saffron

Chicken-apple sausage lends itself well to more savory dinnertime applications. Here’s an unusual chowder, which chicken-apple sausage gives just the slightest hint of sweetness. For more on this recipe, visit hogwash.

Thumb_8828_Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream

Thumb_8828_Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream

There’s more than enough of the rich, chunky tapenade for this recipe, so you can take out what you need for the chicken (4 heaping tablespoons) and save the rest to use on sandwiches or in pasta, or smeared on a thick piece of good bread. Read more about this recipe at hogwash.


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