July / August

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Classic Red Table Salsa
These highly flavored "little dishes" add intense flavor with minimal effort.
Published: August 2007
Chocolate Mousse
Chocolate Mousse
The proper ratio of ingredients ensures a smooth, creamy texture and a deep but …
Published: August 2007
Classic French Fries
Classic French Fries
Bathe the raw potatoes in ice water, spike the oil with bacon grease if you like…
Published: September 2011
Grilled Italian Vegetables with Thyme and Garlic
Grilled Italian Vegetables with Thyme and Garlic
To avoid precooking, slice the vegetables just right and use the correct cooking…
Published: September 2011
Grilled Portobello Mushrooms, Red Pepper, and Garlic Croutons
This grilled bread salad can be served as a side dish or even better as a first …
Published: September 2011
Scallop Ceviche with Sweet Pepper Confetti
For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 min…
Published: September 2011
Soy-Ginger Scallop Ceviche
For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 min…
Published: September 2011
Avocado-Corn Salsa
These highly flavored "little dishes" add intense flavor with minimal effort.
Published: September 2011
Simple Peach Salsa
Mushy and bland or just plain weird, most fruit salsas miss the mark. So how do …
Published: September 2011
Black Bean-Mango Salsa
These highly flavored "little dishes" add intense flavor with minimal effort.
Published: September 2011
Mahogany Grilled Chicken Thighs or Legs
The secrets to grilling dark meat are a quick brine and a two-level fire.
Published: August 2007
Mahogany Grilled Chicken Thighs or Legs with Sweet-and-Sour Curry Spice Rub
The secrets to grilling dark meat are a quick brine and a two-level fire.
Published: August 2007
Mahogany Grilled Chicken Thighs or Legs with Chili Spice Paste with Citrus and Cilantro
The secrets to grilling dark meat are a quick brine and a two-level fire.
Published: August 2007
Mahogany Grilled Chicken Thighs or Legs with Asian Spice Paste
The secrets to grilling dark meat are a quick brine and a two-level fire.
Published: August 2007
Mahogany Grilled Chicken Thighs or Legs with Mediterranean Spice Paste
The secrets to grilling dark meat are a quick brine and a two-level fire.
Published: August 2007
Basil Pesto
Basil Pesto
To balance the flavors, bruise the basil and toast the garlic.
Published: March 2013
Mixed Green Salad with Classic French Dressing
A high ratio of oil to vinegar softens the harshness of supermarket vinegars and…
Published: August 2007
Vinaigrette with Mediterranean Flavors
A high ratio of oil to vinegar softens the harshness of supermarket vinegars and…
Published: August 2007
Fruit Cobbler with Batter Topping
Four cobbler toppings and a choice of fruit give cooks freedom of choice based …
Published: August 2007
Grilled Jalapeno Salsa
These highly flavored "little dishes" add intense flavor with minimal effort.
Published: September 2011
Scallop Ceviche
For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 min…
Published: September 2011

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