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What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

Fine Cooking

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August/September, 2010

June/July

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Narrow Display to Recipes with Tag:
appetizers(6) | beef(2) | bread(1) | chicken(5) | desserts(9) | drinks(4) | fish(9) | fruit(3) | lunch(2) | main(11) | misc(2) | pasta(3) | pie(3) | salad(5) | sandwiches(2) | shrimp(4) | sides(14) | soup(2) | try(2) | vegetarian(3)

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Banana Cream Tarts with Chocolate Sauce

(Fine Cooking, August/September, 2010)

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Barbary Swizzle

(Fine Cooking, August/September, 2010)

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Blackberry-Apple Turnovers

(Fine Cooking, August/September, 2010)

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.
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Blueberry-Vanilla Cream Cheese Pies

(Fine Cooking, August/September, 2010)

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.
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Brandied Apricot-Almond Slab Pie

(Fine Cooking, August/September, 2010)

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.
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Chi Chi Pache

(Fine Cooking, August/September, 2010)

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Chocolate-Nut Zucchini Bread

(Fine Cooking, August/September, 2010)

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
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Classic Bananas Foster

(Fine Cooking, August/September, 2010)

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Classic Fried Chicken

(Fine Cooking, August/September, 2010)

Not only is it cheaper to buy a whole chicken than one sold in parts, but you can also use the neck, giblets, and back to make a gravy for the fried chicken.Read the Test Kitchen post for guidance on cutting a whole chicken into pieces.
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Classic Potato Salad

(Fine Cooking, August/September, 2010)

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.
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Coconut Noodle Soup with Tea-Smoked Shrimp

(Fine Cooking, August/September, 2010)

Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.
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Crisp Tea-Smoked Duck with Green Mango and Basil Salad

(Fine Cooking, August/September, 2010)

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.
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Egg Foo Yung with Chicken and Shiitake

(Fine Cooking, August/September, 2010)

Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner. This version gets its flavor and color from sweet red bell peppers, meaty shiitake mushrooms and scallions.
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Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

(Fine Cooking, August/September, 2010)

Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. Serve as an appetizer or with a salad for a light lunch.
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Fireman’s Sausage

(Fine Cooking, August/September, 2010)

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Fried Squash Blossoms

(Fine Cooking, August/September, 2010)

Dipped in a simple tempura-like batter and fried, squash blossoms can be a crisp, unexpectedly succulent pre-dinner snack.
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Frozen Hot Chocolate

(Fine Cooking, August/September, 2010)

This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.
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Gazpacho Shots

(Fine Cooking, August/September, 2010)

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.
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German Potato Salad

(Fine Cooking, August/September, 2010)

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Greek Salad Pitas with Olive-Garlic Tapenade

(Fine Cooking, August/September, 2010)

If you’re packing these sandwiches to go, put the salad mixture in a container and add it to the pitas just before eating so they don’t get soggy.
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Green Olive Spread

(Fine Cooking, August/September, 2010)

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.
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Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

(Fine Cooking, August/September, 2010)

Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don’t have a grill, cook the bratwurst on a grill pan on the stovetop, or broil them.
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Grilled Peach and Buffalo Mozzarella Salad

(Fine Cooking, August/September, 2010)

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.
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Grilled Shrimp Salad with Feta, Tomato, and Watermelon

(Fine Cooking, August/September, 2010)

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.
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Grilled Zucchini with Chive Oil

(Fine Cooking, August/September, 2010)

The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate leftover infused oil for up to 3 days. Use in pasta salads or drizzle over eggs, grilled fish, or just about any meat, especially lamb.
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