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Backyard rib fest: for your next out door party, think grilled ribs 3 ways, zesty salads, and build-your-own ice cream floats
Grilled glazed baby back ribs Grilled glazed baby back ribs SERVES 8 TIME 2 1/2 hours You'll need a sturdy drip pan to go under the cooking...
Sunset, 08/01/09 by Molly Watson · More from publication -
All fired up: who says good cooking can't happen around the campfire? Food Network's Guy Fieri shuns the Boy Scout grub for an unforgettable outdoor feast. You can too
Guy Fieri takes camp cooking seriously. "We used to keep a camping box ready to go," he says, remembering how he and wife Lori used to hit the road...
Sunset, 05/01/09 by Molly Watson · More from publication -
Winter squash: they're the beauties of the fall vegetable season, and nutritious and flavorful too. Try them in our easy recipes
Butternut squash gnocchi Butternut squash gnocchi SERVES 8 TIME 1 hour These little dumplings are ever so slightly sweet. 1 butternut...
Sunset, 10/01/08 by Molly Watson · More from publication -
In berry land: feast on Oregon's plump, juicy raspberries, blackberries, and blueberries
A giant bowl of berries was before me: raspberries, blueberries, blackberries. They were perfect: ripe, deeply colored, tangy and sweet in a single...
Sunset, 06/01/08 by Molly Watson · More from publication -
3 ways with fresh corn: summer's sweetest vegetable shows off its charms; plus we give some tips on the simplest ways to prepare it
AS A KID, I would gorge myself on freshly husked and boiled sweet corn during its brief season every August--sometimes eating half a dozen ears for...
Sunset, 06/01/08 by Molly Watson · More from publication -
Elegant Emirates
I know that it is de rigueur among serious business people to complain that travelling very long distances for work is a stressful and disruptive...
Spectator, The, 05/24/08 by Watson, Molly · More from publication -
Fresh-picked flavor: spring vegetables, harvested by a farmer near you, are just about the greenest food you can eat
FROM FARM TO YOU FROM FARM TO YOU Getting close to the source of your food is a green way to eat, but it can also be fun. Make it more personal...
Sunset, 03/01/08 by Molly Watson · More from publication -
March favorites: Recipes from our readers, tested in sunset's kitchen
Yogurt-marinated chicken kebabs with Israeli couscous Yogurt-marinated chicken kebabs with Israeli couscous Margee Berry, Trout Lake, WA PREP...
Sunset, 03/01/08 by Molly Watson · More from publication -
3 ways with Eggs; Essential to Easter hunts, they're a treasure in the kitchen too
SO OFTEN a supporting player in recipes--helping cakes rise and thickening sauces, for--instance--eggs get star billing here. For a guide to buying...
Sunset, 03/01/08 by Molly Watson · More from publication -
All the land's a stage
Dylan Thomas used to say that a day away from Wales was a day wasted. I share this feeling. But, sacrilegious though it is to suggest it, I think...
Spectator, The, 02/23/08 by Watson, Molly · More from publication
