Creamed Corn Pasta
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This Mexican take on a summertime pasta seems odd but is definitely good! A bit of spice, lots of flavor, light and delicious.
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Featured Recipes
White Peach and Rosemary Jam
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This jam takes advantage of the sweet depth of white peaches by adding a savory component of rosemary, black pepper and Cognac. This would be fabulous on grilled bread and/or as a spread for a good, salty, hard cheese!
Read MorePluot, Green Tomato and Mozzarella Salad with an Agrodolce Vinaigrette
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This is a perfect combination of sweet, tangy and creamy and also makes wonderful use of incredible summer produce.
Read MoreCheesy Mashed Potato Puffs
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One day, I bought some russets and boiled them up, planning to make mashed potatoes. But I realized I wasn't much in the mood for plain old mashed spuds so took a left turn. Into the mash went grated Gruyere, crumbled bacon, scallions and some buttermilk. The idea of puffs was running through my mind, so I mashed (heh!) the potato mixture into a ziploc, cut off the corner and played around with griddling these as well as baking-then-broiling them.
Read MoreCorn-Rhubarb Hush Puppies
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I have long been a serious hush puppy fan. Corn and rhubarb play nicely with each other, making these both sweet and savory and adding a surprise flavor profile to the standard hush pup.
Read MoreGingered Pickled Carrots
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A delightful recipe from Hugh Acheson, this results in a crunchy, gingery carrot "pickle." The recipe below is mostly Hugh's but reflects slight changes and/or clarifications I've made and found helpful.
Read MoreFish Taco Salad
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Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!
Read MoreChicken Salad a la Nanny
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This is the quintessential chicken salad! Light, lovely, full of flavor! Make more than you think you need because you'll be thrilled to have leftovers.
Read MoreKale, Fava, Sultana and Walnut Salad
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I really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don't feel you're gnawing on leather but leaves it firm enough that you know you're getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet sultanas + blanched favas as toppers.
Read MoreMolly’s Cinnamon Rolls
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These are, quite simply, the best cinnamon rolls you can make. The recipe, another Molly Wizenberg marvel, takes a bit of time but is simple, foolproof and utterly addictive.
Read MoreZucchini, Beef and Yogurt Casserole
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Casseroles don't often make you think of summertime, but this one works. Zucchini strips are layered with a beef-brown rice blend into which a mint-pistachio yogurt sauce has been stirred. Light, healthy and easy to make ahead.
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Pickled and Dilled Garlic Scapes
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This is an absolutely wonderful recipe from Marisa McClellan (foodinjars.com). I love the pairing of dill with the scapes, as well as the after-oomph of garlic upon swallowing! I've made some minor changes which are noted below. Yum!
Read MoreAlmond Cake with Lemon and Crème Fraîche Glaze
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This is a really yummy, not too sweet, unique cake from Food & Wine. I love the glaze and think the cake is terrific served with fresh strawberries.
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Rhubarb Cherry Hibiscus Crumble
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This is the perfect dessert to bake in the fleeting moments that rhubarb and cherries' seasons overlap; rhubarb's tartness tames the cherries' sweetness, and the hibiscus keeps you digging your spoon in until the whole thing is magically gone.
Read MoreSugar Snap Peas with Bacon, Feta and Mint
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Sugar snap peas make me happy. I love their bright hue and crisp crunch! The saltiness of bacon and feta in concert with the sweetness of maple and mint buttress the peas in every way. This is a wonderful summer salad- hearty, flavorful, all elements shine.
Read MoreFava Bean Crostini
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A local restaurant makes the most unreal appetizer when fava beans are in season: a fava bean puree atop grilled bread, topped with a shave of Parmesan and a generous drizzle of olive oil. Each bite is out of this world. Obviously, I had to figure out how to make this. Here you go. You'll eat more than you think you can!
Read MoreRadish Fritters with Pistachio-Yogurt Sauce
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A wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
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