Though I wasn't a picky eater as a child — and I never suffered from the foods-can't-touch syndrome — I am the sort of guy who likes to eat one food at a time, usually saving the best for last. The potatoes then are topped with a tangy-sweet mess of pulled pork. Kosher salt and ground black pepper 1/2 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese In a small bowl, mix together the paprika, cumin, chili powder and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Repeat with additional layers of sweet potatoes and seasonings until you have used all of the slices and seasoning mixture. Bring a large saucepan of salted water to a boil. Reserve 1/4 cup of the cooking water, then drain the pasta and return to the saucepan. Spread the pulled pork in an even layer over the roasted sweet potatoes. Nutrition information per serving: 520 calories; 160 calories from fat (31 percent of total calories); 18 g fat (10 g saturated; 0 g trans fats); 115 mg cholesterol; 52 g carbohydrate; 3 g fiber; 15 g sugar; 36 g protein; 1,190 mg sodium.

My buddy had inhaled Sweet Cream & Cookies (pretty much what it sounds like) and Candy Bar Pie (peanut butter ice cream with fudge, chocolate nougat and pretzels). [...] his wasn't the only imagination sparked. Because I'm always looking for great excuses to get kids into the kitchen. Generally anything that is messy, hands on, delicious and invites them to be creative (this isn't the time for fussy recipes) works well. Except that neither I nor most parents have the time (nor kids the patience) to truly make ice cream from scratch. Mix well, then either serve immediately as soft serve, or transfer to a container, press plastic wrap directly onto the surface and freeze until firm. — Start with quality ice cream in basic flavors (vanilla, chocolate, mint, coffee, etc.) — Think beyond sweet (potato chips, corn chips, peanuts, cashews, wasabi peas, etc.) Soften the ice cream by either leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour. Soften the ice cream by either leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour. Soften the ice cream by either leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.

Warm soapy water, a scrub brush and a little elbow grease will take the excess bits of black smoke off the inside of the grill lid with little trouble. For a charcoal grill, burn a chimney starter of charcoal with the lid closed. Crumble heavy-duty foil into a ball about the size of a tennis ball. Grill the sausages slowly on a low-medium heat until bubbling hot and very brown. Remove the sausages from the grill, then re-set the burners to high, letting the grill burn off the residue until it turns white, about 20 to 30 minutes. — Every time a refilled propane tank is reconnected to the barbecue, the hose connection should be checked for leaks. — When done cooking, cover the charcoal grill and close all vents. Serve these basic sausages on a crusty bun with lots of brown German mustard and caramelized onions and you'll be in love. Remove the peppers from the grill and place each one in a lunch-size paper bag or an airtight container. After the peppers are done, close the grill lid and wait for the grill to reach 550 F. Once the grill is at temperature, adjust one side to medium and the other to very low or off to allow for indirect grilling. Nutrition information per serving: 600 calories; 340 calories from fat (57 percent of total calories); 38 g fat (13 g saturated; 0 g trans fats); 85 mg cholesterol; 38 g carbohydrate; 4 g fiber; 6 g sugar; 23 g protein; 1,220 mg sodium. Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York.

Sales of taco shells, seasonings and other products have grown steadily over the last decade, says Juv Marchisio, senior marketing manager for B&G Foods, which owns the Ortega brand, and research suggests that roughly half of all Americans indulge in tacos at home. [...] the way many Americans approach tacos at home — ground beef, pre-shredded "Mexican" cheese, and that ubiquitous kit with shells and a flavor packet — could use a revamp. Stuff the meat into a taco shell (or wrap it in a flour tortilla or even Middle Eastern flatbread) and top with yogurt, fresh basil, mint, scallions, tomato, cucumber and plenty of sumac. Spices like cumin, coriander and chilies are natural allies in both Mexican and Indian cuisine, says Ali Loukzada, chef at New York's Cafe Serai. [...] what could be more obvious than a chicken tikka taco drizzled with mint chutney? A palm's worth of shredded cabbage or radish adds crunch. Shred the meat, then toss it with a sweet-spicy barbecue sauce made by simmering honey, chipotle peppers packed in adobo sauce, ketchup, soy sauce, cumin, chili powder, garlic and a swig of cider vinegar for about 10 minutes, or until thick. Top the taco with avocado, thinly sliced radishes and a shredded jicama-and-carrot slaw dressed with chopped cilantro and lime juice. Santa Barbara-based food and garden blogger Valerie Rice (Eat Drink Garden) uses lentils as the base for her taco, simmering them with tomato, garlic, red pepper, and a dash each of cumin and smoked paprika.

When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. [...] why not? Sure, carrot sticks, celery sticks, strips of bell pepper, and stalks of broccoli and cauliflower are every bit as handy as a sandwich. This dish involves filling a rice paper wrapper with a combination of raw vegetables, herbs, cooked noodles, protein, and sometimes fruit. Conveniently, summer rolls can be made ahead of time, covered with damp paper towels and plastic wrap, and stored for up to four hours in the refrigerator. Who knew that two lonely little scallions could make all the difference? I called up Rosa and asked if she'd allow me to use her recipe, slightly adapted, in my cookbook, and give her credit. Next picnic, don't be surprised if your kids start ignoring the chips and dogging the veggies. 3/4 cup smooth unsalted natural peanut butter 2 scallions, white and green parts, coarsely chopped 1 cup thinly sliced red bell pepper strips To make the dipping sauce, in a food processor or blender combine the peanut butter, hoisin, 2 tablespoons lime juice, the scallions, soy sauce, sesame oil, hot sauce and water. Transfer the roll, seam side down, to a plate and cover with a damp paper towel. The vegetable rolls can be made up to 4 hours ahead, covered with a damp paper towel and plastic wrap and chilled. Nutrition information per roll: 140 calories; 60 calories from fat (43 percent of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 16 g carbohydrate; 2 g fiber; 5 g sugar; 5 g protein; 250 mg sodium. Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows.

The art of the summer cocktail is something I take most seriously. Because several years ago I realized what surely is obvious to most people... [...] it must be versatile enough to go with whatever is on the dinner menu. A few years back, it was my trashy sangria, which I could slosh together in under a minute. Red wine, sugar, lime juice and ice on nights I was feeling rushed. Watermelon, vodka, ice, lemon juice and honey. Ice plus gin plus a splash of bitter lemon tonic. Traditional versions of this cocktail call for shaking it over ice with sugar and lemon juice. Combine all ingredients in a blender and blend until very smooth and frothy. In a medium, heavy glass, combine the lemon slices and sugar. Top with bitter lemon tonic, then stir and garnish with fresh mint. If you feel so inclined, go ahead and float some raspberries or sliced strawberries in this, too. In a large, heavy glass, combine the orange slices, lime juice and sugar. 1 ounce lemon juice

[...] the physics here is pretty simple, and once you understand it you can use several methods to improve your odds of making that perfectly toasted bun, golden half-melted marshmallow, or juicy grilled fillet. At high temperatures — about 400 F (200 C) and up — a substantial part of the heat that reaches the food arrives in the form of infrared light waves rather than via hot air or steam. The bottom of a hamburger bun looks white because it reflects most of the visible light that hits it, and the same is true for infrared heat rays. About 90 percent of the radiant heat striking it simply bounces away. Because only around 10 percent of the energy sinks in and warms the fish, cooking initially creeps along slowly but steadily. [...] try piling other ingredients, such as sliced onions or zucchini, between the food and the coals or the broiler element to moderate the intensity of the radiant heat.

Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. [...] as a big fan of chilies, I had to toss in a jalapeno. A cast-iron skillet is the perfect pan in which to cook this recipe or, if you happen to own one, a Mexican comal, the pan usually used for making tortillas. If you use your iron skillet often and care for it with love, it becomes almost stick-resistant, which means you won't need much oil to cook the quesadillas. [...] wherever and however you cook these beauties, don't forget the avocado, yogurt and cilantro garnish, an important part of the finished product. [...] if you throw together a quick coleslaw to serve on the side — dressing it with lime juice and a tiny bit of vegetable oil — you can easily stretch this into a full meal. Kosher salt and ground black pepper 1/2 cup chopped yellow onion 1 1/2 cups assorted sliced mushrooms In a large, preferably cast-iron skillet over medium-high, heat 2 teaspoons of the oil. Nutrition information per serving: 350 calories; 180 calories from fat (51 percent of total calories); 20 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 32 g carbohydrate; 6 g fiber; 4 g sugar; 12 g protein; 520 mg sodium.

The meat marinates in a bath of olive oil, lemon juice, garlic and gobs of fresh oregano and rosemary. 6 cloves garlic, minced 1 teaspoon kosher salt 3 cloves garlic, minced Kosher salt and ground black pepper 2 cups chicken broth In a large bowl, mix together the olive oil, garlic, oregano, rosemary, lemon juice, salt and pepper. In a small bowl, mix together the yogurt, garlic, lemon zest and juice, chives, cucumber, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. To make the couscous, in a medium saucepan over medium-high, heat the oil. Nutrition information per serving: 790 calories; 460 calories from fat (58 percent of total calories); 51 g fat (17 g saturated; 0 g trans fats); 150 mg cholesterol; 30 g carbohydrate; 3 g fiber; 3 g sugar; 50 g protein; 840 mg sodium.

Readers share their favorite ways to serve it. 4 ounces grated mild or sharp cheddar cheese Place fillets in a single layer in dish and spread with a thin layer of mayonnaise, then spread on a thin layer of the soup. 1/4 cup grated Parmesan cheese 3 tablespoons olive oil Spray baking sheet with nonstick cooking spray. Brush top side of each piece with about 1/2 tablespoon mustard and season with salt and pepper. Serve with lemon wedges and tartar sauce, if desired. 1/2 cup tropical blend mixed dried fruit bits 1/3 cup sliced green onions In a 12-inch skillet heat oil over medium-high heat; add fish. Add grapes, fruit bits, onions and spreadable fruit to skillet; cook and stir 2 minutes. 1/4 cup dried cranberries or dried cherries In a medium bowl, whisk the vinegar, shallots and honey to blend. Place beet mixture in the center of the foil on the baking sheet. In a large bowl, toss arugula, walnuts and cranberries with enough of the remaining vinaigrette to coat. [...] in a large skillet over medium heat in hot salad oil, brown pork chops well on both sides. Stir in remaining ingredients and 1/3 cup water or favorite wine.

3��4 cup bread crumbs Mix ground beef, bread crumbs, milk, catsup and eggs. 1 cup all-purpose flour �� teaspoon baking soda In a medium bowl, combine flour, salt and baking soda. Fold milk mixture into dry ingredients until blended.

1 tablespoon lemon juice Fill a shallow baking dish with the sliced apples. Sprinkle with lemon juice and � cup of sugar mixture. Mix cinnamon, flour and salt with the remaining sugar.

Stuffed Cabbage Rolls Golumki (Stuffed Cabbage Rolls) Mix the meat, onion, eggs, salt, pepper and cooked rice. Separately, mix the soup with 1 ½ cups water and ketchup. Cover and bake at 350 degrees for 90 minutes in a glass baking dish. For the last few minutes, remove cover.

n Mary Patterson, owner of Blue Jay Orchards in Bethel, offers this recipe from her cookbook, "It All Began with the Apple." In this recipe, the pecans can be eliminated, she says, and, if you like, raisins or cranberries can be substituted in their place. Cover bottom and side of a nine-inch pie plate with softened butter. Place thinly sliced apples on pastry shell. Combine dry ingredients and sprinkle on the apples.