Fruit Crisps A to Z (Apple to Zucchini)-Summer

If there is a dessert that appeals to all levels of bakers alike, beginning or experienced, country or city, old or young, it is the fruit crisp. Crisps are essentially deep-dish fruit pies, a good two to three inches of cooked fruit filling, without the fuss of a top or bottom crust. It sports a top coat layer of enticingly-sweet flour, sugar, and butter crumbs called a streusel.

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Mrs. Dandamooti’s Tandori Chicken Legs


Mrs. Dandamooti was one of my good friend and cookbook author Jacquie McMahan’s fellow soccer moms years ago. At one of the post-game feeds for the team, she made these spicy-red oven-roasted drumsticks, which were promptly hailed one of the…

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Favorite Summer Salads and Slow Cooker BBQ Chix

Summer means barbecue and casual outdoor eating. Growing up meant family BBQs at my Great Aunt Helen and Uncle Perry’s rural home in upstate New Jersey on Labor Day Weekend and 4th of July with a crowd of at least 50, all immediate family related.

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The Bread Machine: Roman Bread

Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. It is a lovely uneven shape baked on a baking sheet and essentially a foccacia. The onion is added with all the other ingredients, so that it is incorporated right into the flat bread dough. Sprinkle it with grated Parmesan or Asiago cheese in place of the salt, or another herb like dried basil, before baking. There is never any leftover, but if so, it is good for stuffings.

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The Bread Machine: Naan

When asked about a bread that typifies Muslim Northern India and Afghanistan, naan, which is also the generic word for bread in those areas, is the first one that comes to mind. It is also trendy; every Pacific Rim restaurant offers it because of it’s buttery flavor and moist texture. The long oval breads are baked in a tandir oven, which is a deep clay floor oven. The shaped dough is placed on a gaddi (cushioned pad) and baked by slapping them onto the walls of the oven while one end hangs out over the fire, making a pretty teardrop oval about 20 inches in length.

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Roasted Red Peppers with Garlic and Parsley


In magazines or on TV, I enjoy reading about parties and potlucks attended by all sorts of food luminaries; I am interested in who is bringing what. Alice Waters, of Chez Panisse fame, always is on record bringing a big…

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Oven-Poached Whole Salmon with Watercress Sauce

photo courtesy martha stewart
For salmon lovers, here is a spectacular special occasion presentation with a bit of ritual attached to it. It will be a welcome main course on a hot evening. I remember my first buffet where a…

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Make-Ahead Oatmeal Jars

By purchasing oatmeal, freeze dried fruit and nuts in bulk, you can make your own version of instant oatmeal, and save money at the same time. Use adorable multi purpose Mason jars to portion out your meal.

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The Rice Cooker: Cilantro Lime Basmati Rice

I became enthralled with cilantro and lime rice after eating a burrito bowl at Chipotle’s Mexican Grill fast food restaurant. I had heard that people ate there just for the rice, it was that good. So off I went to give it a try. And I wasn’t disappointed.

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Herbes De Provence New Potatoes


HERBES DE PROVENCE is a traditional housewife’s mixture of dried herbs from the Provence region in Southwest France, an area known for its fragrant cooking. Each herb adds its own unique characteristic to the blend. The LAVENDER and BASIL are…

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