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Cold Cherry Soup

by Jane Wangersky July 29th, 2014 | Best BnB Bites, Recipes
Best BnB Bites

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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Shrimp & Avocado Cocktail- An Indulgent Start to Dinner

by TT July 28th, 2014 | Appetizers, Recipes, Salads Recipes
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
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Cooking Basics

BBQ Do’s and Don’ts: Keep It Safe, Make It Tasty

by Jane Wangersky July 25th, 2014 | 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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Recipes

Lemon Pepper Potato Salad

by Jane Wangersky July 24th, 2014 | Recipes, Simple Solutions
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 dressings. Why not make one with a lemon pepper vinaigrette?

You may be able to find lemon pepper easily in the store -- if so, you’re way ahead of me. (They
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Overwhelmed by Zucchini? Here’s How to Freeze It

by Elizabeth Skipper July 23rd, 2014 | Ask the Chef
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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