Greek Pasta Salad with Shrimp and Olives
Author: Scott Snyder
Champagne Risotto with Scallops
Author: Pati D'Eliseo
Cookies and Cream Ice Cream Pie
Author: Moneeka Settles
Barbecue Turkey Burgers with Creamy Cole Slaw Holden
Author: Lauren Mead Holden
Little Gem Salad with Lemon Cream and Hazelnuts
Author: Chef Joshua McFadden
Apricots in Rum Raisin Sauce
Author: Lucy Metcalf
New York Potato Salad
Author: Sydney A. Ducker
Oregon Griddle Cakes
Author: Jan Gassner
Brown Sugar Chipotle Salmon with Honey Berry Glaze
Author: Jan Schroeder
Creamed Chicken and Vegetables
Author: Linda Woods
Caramelized Apple Omelet
Author: Jan Case
Banana Layer Cake
Author: Linda Woods
Angel Hair Frittata
Author: Marilou Robinson
Grilled Green Tomatoes with Burrata and Green Juice
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Author: Joshua McFadden
Ginger Pear Sorbet
Author: Lucy Metcalf
Roast Lamb with Marionberry Pecan Crust
Author: Jan Schroeder
Tomato Soup with Arugula, Croutons, and Pecorino
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Parsley Mayo
Author: Chef Bonnie Morales