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July 2011 - Page 2 of 14

  • Article

    The New Gins

    Fruity, floral,and fun are not the typical descriptors used for gin, but this new batch of brands is anything but traditional.

  • Article

    Cleaning Out the Kitchen

    Check out these Sesame Crusted Burgers to see what you can accomplish after a good kitchen clean-out.

  • Recipe

    Pea, Morel, and Fiddlehead Ragout

    This simple side dish is spring incarnate, featuring two favorites that are in season for only a few brief weeks in the spring: morel mushrooms and fiddlehead ferns.

  • Article

    Gourmet Grilling: Chanterelle Mushroom Burgers

    Bring some class to your burgers with gourmet mushrooms.

  • Article

    Is “Cheese Food” Either?

    There are things masquerading as cheese in grocery stores all across America. Are these things cheese, especially the cheese that is named for our country?

  • How-To

    How to Roast Eggplant

    Roasting eggplant in the oven is a cinch—and you'll end up with eggplant that has tender, sweet flesh and a silky texture.

  • Recipe

    Triple Ginger Ice Cream Sandwiches

    With ginger incorporated three ways, this spicy dessert packs considerably more punch than any ice cream sandwich you'll find in your market's freezer section. You can add another layer of…

  • Recipe

    Blueberry-Orange Summer Pudding

    Ripe fresh fruit is nature's own fast food. It's already sweetened, it's loaded with flavor, it has interesting textures, and it's the perfect building block for intriguing desserts like this…

  • Article

    Taking on Thai

    My recent first encounter with Thai food sparked my curiousity. Luckily, Rachel Cooks Thai provides me with more recipes than I could possibly know what to do with.

  • How-To

    Canning Basics

    A simple and safe technique ensuring your syrups, marmalades, and pickles keep at room temp for up to a year.