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Green Bean Salad with Roasted Red Pepper Dressing

by Jane Wangersky July 31st, 2014 | Recipes, Simple Solutions
Recipes We get vegetables delivered every week, and unless I remember to check the order online and tweak it, what we get is the company’s selection of what’s in season. It usually works out pretty well even if I don’t remember to make any changes, because the produce is fresh and high quality. But every so often we end up flooded with something. At colder times of year I call it “attack of the winter vegetables”; right now it’s an onslaught of green beans. There’s nothing wrong with them, we just don’t want to eat them plain night after night.

So
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What You Need to Caramelize Crème Brûlée

by Elizabeth Skipper July 30th, 2014 | Ask the Chef Ask The Chef
I don’t own a kitchen torch to make crème brûlée. I have heard that I can use my oven’s broiler. However, I also am worried about putting the glass dishes under the broiler. Won’t the combination of glass and a broiler have bad results?

Putting glass baking dishes like Pyrex or Anchor Hocking under the broiler is definitely not recommended; the manufacturers tell you so. However, don't confuse glass with
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Best BnB Bites

Cold Cherry Soup

by BnB Finder July 29th, 2014 | Best BnB Bites, Recipes

Sweet soup -- that's meant to be served cold. If you've never cooled off with a dish like that on a hot summer evening, try this sweet and spicy soup made with fresh cherries, quality maple syrup, and a touch of black currant liqueur. Cherries are at their best now, at least where I live. Drawing juice from whole fresh ginger may be an uncommon process in western cooking, but it isn't difficult; you can find instructions here. The recipe comes to us from the Hawthorne Inn in Concord, Massachusetts, a

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Recipes

Shrimp & Avocado Cocktail- An Indulgent Start to Dinner

by TT July 28th, 2014 | Appetizers, Recipes, Salads
July has been the month of cold dishes.  Icy cold from the refrigerator, refreshing on the palate sort of dishes. I will end this month with another delightfully cooling dish, but this one is special.  It isn't an any night of the week dish (at least in my opinion.)  Rather this is a special occasion, dinner for two sort of recipe.  Of course, I could be biased, as this was the first course for my husband and my anniversary dinner.

However, I think I can make a case for the elevated status of this dish.

  1. Ingredient #1- shrimp.  Although shrimp is
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BBQ Do’s and Don’ts: Keep It Safe, Make It Tasty

by Jane Wangersky July 25th, 2014 | Cooking Basics
Cooking Basics Summer means barbecuing, so this week is a good time to review the best way to do that. Where I live, our summers are short and far apart, and I sometimes worry that in between them I forget everything I know about barbecues. Still, some of the things I’ve learned over the years, plus some of the new discoveries I’ve read about,  stand out in my mind. So here are my lists of what to do and what not to do, not only to keep your barbecue safe, but to get the best possible taste.

Do:

  • Use pre-made burgers if they’re
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