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Lemonade Cupcakes

Posted in: Desserts

Up the ante on this summer’s lemonade stand by offering a super-powered alternative: lemonade-flavored mini cupcakes. Sparkling white sugar makes them glitter, but strips of lemon peel, crushed lemon drop candies, a sprinkling of grated lemon peel, yellow sprinkles, small pieces of lemon or edible flower petals are other fun choices to use as garnishes.

Lemon-Pesto Chicken with Artichokes

Posted in: Main Courses

It only takes a handful of ingredients to make this dish pop with color and flavor. And it provides the perfect opportunity to use the last of the basil from your garden to whiz up a homemade pesto in the food processor to use in place of the purchased one.

Tea Time

Posted in: Beverages

Stir up a pitcher of refreshing iced tea for National Iced Tea Month!

Vegetable Satay with Spicy Peanut Sauce

Posted in: Main Courses

Satay, an Indonesian skewered street food (traditionally accompanied by a creamy, spicy peanut dipping sauce) can be made from strips of meat, chunks of fish, or in this case, an array of vegetables. The trick to grilling multiple vegetables on skewers is to choose ingredients that cook at similar rates. In this satay, each skewer is a colorful combination of mushroom, zucchini, bell pepper and eggplant. We use slim Asian eggplants because they’re firm and practically seedless, and they never develop bitterness the way large, dark-skinned eggplants do.

7th Inning Stretch Layered Potato Salad

You’ll score with this updated potato salad, which, instead of being tossed, features seven layers: hard-cooked eggs, celery, potatoes, red onions, green onions, sunflower seeds and an ultra-creamy dressing that gets its fluffy texture from beaten eggs.

A Sweet Rite of Spring

Managing editor Kathleen Childers travels with her family from Minnesota to northern New York to make maple syrup, a tradition that’s endured since the 1830s.

Acorn Squash Custards

Posted in: Sides

You’ll love this unique way to present acorn squash. The individual portions will tempt guests with a custard that’s sweet, creamy and filled with fall spices. If desired, garnish them with chopped fresh parsley.

Adult Fish Sticks with Zesty Dill Rémoulade

Posted in: Main Courses

The piquant rémoulade sauce, flavored by cornichons, launches this childhood favorite into adulthood.

Afghani Coriander-Walnut Chutney

Order kabobs in Afghanistan, Pakistan or northern India, and you’ll be served some version of this soulful chutney.

Albacore Tuna-Tomato Stack

This beautiful summer dish is essentially a sandwich without bread. Serve it on torn leaves of butterhead lettuce topped with a dollop of pesto or a drizzle of olive oil, and salt and pepper.

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