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Thursday, Sept. 1, 2011 07:10 am
I’ve been making this cold soup every summer for more than 25 years. Not only is it delicious, but it’s also incredibly easy and quick to make. There’s no cooking involved. Just cu...
Thursday, Sept. 1, 2011 07:02 pm
A decade ago if anyone had asked me if it was possible to grill watermelon, I’d have laughed at such a ridiculous notion. That was before I first tasted grilled watermelon at Bacaro, a restaur...
Thursday, Aug. 25, 2011 08:22 am
Barbeque experts and aficionados agree: It’s all about the meat. Drenching barbequed meats in sauce either keeps you from appreciating the exquisite artistry and scientific knowledge that wen...
Thursday, Aug. 18, 2011 07:44 pm
I first encountered Cornell Chicken in Steven Raichlen’s BBQ America cookbook. Intrigued with the recipe and its history, I made it. But my family’s consensus was that while it was good,...
Thursday, Aug. 11, 2011 05:19 am
These biscuits are amazing because they’re so delicious and so incredibly easy. They’ve become known as Ashley’s biscuits in our house, but not because she devised the recipe. It c...
Thursday, Aug. 11, 2011 01:21 am
Peach cobbler is one of Mary Clay’s signature desserts. This is my version of that summertime classic.  2/3 – 1 c. sugar 1 T. cornstarch 1/2 tsp. cinnamon, optional ...
Thursday, Aug. 4, 2011 10:21 am
I’ve never actually made paella, although I’ve helped with prep. That’s because it’s Peter’s specialty, something he’s made for years for our family, for dinner p...
Thursday, July 28, 2011 05:43 pm

with seared tuna

It’s fun to roll your own. Sushi, that is. But it takes a bit of practice. I make sushi rolls, called makizushi, occasionally, and it always takes a couple to get the hang of it again. More of...
Thursday, July 28, 2011 10:04 am

with fennel apple slaw and tarragon dressing

Here’s a salad for meat and potatoes folks. While it’s certainly possible to grill steak and cook potatoes just for this dish, I almost always prepare extra when making a steak dinner to...
Thursday, July 21, 2011 06:16 am
Dirt bombs come from the Bantam Bread Company in Bantam, Conn. The “dirt” is the cinnamon sugar in which they’re rolled after baking. In 500 Things To Eat Before It’s Too Lat...

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