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The Recipe Exchange

Readers sometimes wonder how The Connection chooses which recipes to publish, and though the criteria are far from strict, we generally look at a few factors:  First, and most important, do the recipes on these pages guide readers in creating something they will want to eat and serve to friends and family?  If the answer is no, you will not see it here.

We also consider the difficulty level of recipes and try to include an even mixture of both simple-to-prepare recipes (some salad and fresh-produce recipes are more about assembly and don’t require cooking or baking at all) and more difficult dishes.  It is rare that we include recipes that require preparation spanning several hours or lots of expert know-how, so if we do, our food editor is pretty confident that the time and effort will be worth it.

For the most part, recipes we gravitate toward do not require specialty shopping for tools or ingredients, and nearly everything is fairly budget friendly. Most of the selections you’ll find here are based on either traditional favorites for a particular time of year, or what is growing in the fields and readily available at the supermarket or the farmers market.  Much of what we write about are recipes our food editor has made hundreds of times with consistent results.  We do experiment with new things too, and if it’s tasty, you’ll probably read about it here.

Finally, we are thrilled to say that this column is interactive, and sometimes readers catch something we’ve missed, give feedback for how a recipe could be improved, or simply contact us to let us know they have particularly enjoyed something they have read here in their own kitchen.  Please join in!

We hope you enjoy our collaboration with other cooks, testing their recipes and sharing the enjoyment that results.

Peach Berry Cobbler- A patriotic dessert for the Independence Day holiday, July 4

July 1, 2010

by Sally Uhrich If you’re still looking for a dessert to serve on July 4th, consider Peach Berry Cobbler with ice cream, from the July 2008 edition of Cooking Light Magazine. The reddish hue, acquired by the peaches during baking, makes for a patriotic presentation of red, white and blue colors. The turbinado sugar is…

Grilling – It’s for more than just meat – Grilled Corn ’n’ Pepper

June 1, 2010

by Sally Uhrich Outdoor grilling is a welcome relief for many cooks, as there is little mess and easy cleanup. Yet, many people think of grilling only, with regard to sauces, rubs and marinades for meat. There are, however, many fine recipes for vegetables which cook on the grill. The “Taste of Home,” Easy Grilling…

Brunches, Lunches and Showers – Rosemary & Garlic Chicken Spread w/Parmesan Focaccia

May 1, 2010

by Sally Uhrich Winter’s demise leads us into two of the most anticipated seasons of all; spring and summer. Warmer weather lends itself to outdoor entertaining for such events as graduation parties and bridal showers. If you are hosting a social gathering and are in need of a light, but tasty appetizer, consider, “Rosemary and…

Ring in the new year with herb-crusted beef rib roast

January 1, 2010

by Sally Uhrich So it’s New Year’s day and it’s your turn to host the holiday dinner. What to do? You’re tired of turkey and not yet ready for ham. Consider a delectable, beef rib roast. The meat is coasted with an herb, garlic and horseradish butter paste to form an irresistible, caramelized edge. This…