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Thumb_20078_Grilled Oysters With Sweet Corn Salsa

Thumb_20078_Grilled Oysters With Sweet Corn Salsa

The toasted sweet corn and crunch of red bell peppers and jalapeños bring something fresh and new to grilled (or broiled) oysters, especially in summer when tomatoes and corn are at their peak.

Thumb_18264_Seared Scallops With Mache, Pumpkin Seeds And Apple Cider Vinaigrette

Thumb_18264_Seared Scallops With Mache, Pumpkin Seeds And Apple Cider Vinaigrette

The scallops' large size makes them perfect for a quick and elegant dinner; decrease the portion size to 2 scallops per person to make this a first course.

Thumb_17633_Fennel, Celery Root And Apple Salad With Cider Vinaigrette

Thumb_17633_Fennel, Celery Root And Apple Salad With Cider Vinaigrette

Raw salads made with finely cut or shaved vegetables are crisp and bright, especially alongside hearty soups, stews and meat dishes. A mandoline is the easiest way to get thin slices.

Thumb_7442_Quick Pickled Cucumbers And Sweet Onions

Thumb_7442_Quick Pickled Cucumbers And Sweet Onions

A quick pickle turns these basic cucumbers and sweet onions into a flavorful side. Try it next to (or on) a sandwich or to lighten up a heavy main dish.

Thumb_10323_Maple-Walnut Cookies

Thumb_10323_Maple-Walnut Cookies

Despite my constant whining about winter, I fully recognize that the season Below Zero does have at least a few minor benefits... when the season finally begins to wane, you have the opportunity to eat fresh maple syrup. This recipe comes from Ricki of Diet, Dessert and Dogs and was the winner of Root Source Challenge: Maple Syrup.

Thumb_7562_Cabbage Slaw With Horseradish

Thumb_7562_Cabbage Slaw With Horseradish

A touch of horseradish gives a sharp bite to this cabbage slaw - it's great for any grill out or light summer dinner.

Thumb_7479_Cheddar Sandwich With Pickled Cucumbers And Sweet Onions

Thumb_7479_Cheddar Sandwich With Pickled Cucumbers And Sweet Onions

This simple sandwich has big flavors thanks to hearty pumpernickel, sharp cheddar and the pickled, vinegary bite of cucumbers and sweet onions to cut through all the richness.

Thumb_11014_First-Timer's Ribs

Thumb_11014_First-Timer's Ribs

These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time. Read more about this recipe at the Washington Post.

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_7655_Simple Vegetarian Borscht

Thumb_7655_Simple Vegetarian Borscht

Sweet, earthy beets are the basis of this simple vegetarian soup flavored with fresh dill and finished with a dollop of sour cream.

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_7904_Braised Mustard Greens With Bacon And Shallots

Thumb_7904_Braised Mustard Greens With Bacon And Shallots

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."


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