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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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Lemon Pepper Potato Salad

by Jane Wangersky July 24th, 2014 | Recipes, Simple Solutions Recipes
It’s too hot to turn on the oven and make my lemon pepper oven fries, which is a shame because they’d go so well with the burgers we’re going to be grilling in the backyard . . . but that doesn’t mean we can’t have potatoes flavored with lemon and pepper. This occurred to me as I was thinking about potato salads made with vinaigrette instead of creamy mayonnaise-based
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Ask The Chef

Overwhelmed by Zucchini? Here’s How to Freeze It

by Elizabeth Skipper July 23rd, 2014 | Ask the Chef
Zucchini season has begun.  Is there any way to freeze it for use in the winter? I know that I can pickle it, but I would prefer to have plain zucchini, which I can use in an assortment of dishes.

It's that time of year, when if your squash plants haven't been attacked by bugs, they're starting to produce in such quantities you'll soon be over-run. One to three plants are sufficient for most families, but sometimes it's hard to believe that and so we over-plant. Even if we don't, the kitchen counter starts to get buried, the neighbors are
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Best BnB Bites

10 Fitch Tropical Breakfast Sorbet

by BnB Finder July 22nd, 2014 | Best BnB Bites, Recipes
Where I live, we handle winter a lot better than summer -- we're much more used to winter. Lately, it's been too hot even for coffee or tea at breakfast. That's the kind of day when our thoughts turn to breakfasts like this. Though this sorbet is much like ice cream, the creaminess comes from ripe bananas -- and coconut milk, which, like most of the ingredients, comes out of a can. You don't need an ice cream maker; your freezer does the work overnight. If you'd like a getaway that's also quick and easy to plan, try this
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Yogurt & Blueberries- A Cool & Light Summer Lunch

by TT July 21st, 2014 | Main Dishes, Recipes, Side Dishes
Recipes Many of my summer lunches tend to be produce-oriented.  As the options for fruits and vegetables increase in late July and August, I choose my meals based on a couple key questions.  One, do I want a cold or warm dish? Two, how filling do I want the dish to be?  As it is just past the midpoint of July, I have a handful of produce options.  One of these options is blueberries.

Typically, you may not think of blueberries as a key lunch component.  However, I have incorporate blueberries into many a lunch dish.  I quite often will have
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