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Puffed Apple Pancakes

Author: R. A. Street

Garlic Tomato Sauce

Author: Marina Riccardi

Healthy Blueberry and Banana Muffins

Author: Marielle Ainsworth

Ricotta and Zucchini Cannelloni

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Author: Donna Hay

Grilled Steak, Vegetable, and Quinoa Salad with Yogurt Tahini Dressing

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Author: Anna Stockwell

Peanut Butter and Jelly Bars

Author: Lauren Chattman

Homemade French Fries with Five Dipping Sauces

Author: Gina Marie Miraglia Eriquez

Pasta with Spicy Sausage, Radicchio, and Sun Dried Tomatoes

Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.

Author: Mindy Fox

Caramel Apple Crisp

Author: Ruth Cousineau

Butterscotch Drop Scones

This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Plum and Red Wine Sorbet

Author: Ruth Cousineau

Banana Pudding

Author: David Guas

Chili Meatballs in Black Bean and Tomato Sauce

This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.

Author: Donna Hay

Tomato and Bread Soup

Author: Barbara Kafka

Insanity Burger

Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is...

Author: Jamie Oliver

Oatmeal Cookies

A classic Oatmeal Cookies recipe

Buttery Sugar Cookies

Author: Gina Marie Miraglia Eriquez

Nepenthe's Triple Berry Pie

Author: Romney Steele

Teriyaki Fried Rice

Author: Katie Sullivan Morford

Grilled Cheese With Peak Tomatoes

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...

Author: Chris Morocco

Lemon and Parsley Skillet Roasted Fingerling Potatoes

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Author: Claire Saffitz

Firehouse Chicken

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Bread and Tomato Soup

Author: Victoria Granof

Mexican Style Stuffed Potatoes

Author: Aviva Goldfarb

Egg and Watercress Sandwiches

Author: Victoria Granof

Lemon Herb Chicken Burgers with Thousand Island Dressing

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

Author: Alejandro Junger, M.D.

Garlic Mashed Potatoes with Corn

Author: Stephan Pyles

Pb & J Sandwich

Author: Joe Mallol

Root Beer Granita Float

A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.

Pastrami and Potato Hash with Fried Eggs

You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.

Ragout of Lamb and Spring Vegetables with Farro

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Author: Chef Seamus Mullen