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Tomato Bounty Week: Feta and Roasted Red Pepper-Stuffed Tomatoes

This super-simple riff on Greek tyrokafteri—a salty, spicy dip of roasted peppers and feta—is packed with bold, fresh flavors. Though the traditional recipe calls for puréeing the ingredients, here they're chopped to preserve their individual textures. Together, they form a loose filling for hollowed tomatoes, which bake until tender and lip-smackingly sweet. More

Give Eggplant Parm a Makeover With Sweet Summer Zucchini

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks in one big, layered mass, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

5 Grain Salads for Summer

Grains come in many forms, and they're a wonderful vehicle for flavors. The trick is striking the right balance: when combined with sweet, seasonal fruits, green herbs, and crunchy, fresh vegetables, simple grains have the potential to become magical. Here are five tasty ways to get started! More

Sunday Supper: Scamorza-Loaded Pork Pizzaiola

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

Chorizo-Stuffed Chicken Breasts With Queso Sauce

@ErinMH It's 1 6-ounce link Mexican chorizo, casing removed. It's fixed now! American cheese is your best bet in general because you're aiming for the creaminess.

Stuffed Chicken Adventures: Mushroom-Stuffed Chicken Paprikash

@peeweeherman I've had no luck with a rolling pin either, and investing in a mallet solved the problem. Mine has two sides, one for pounding and one for tenderizing. It's worth the small investment because it makes all the difference.

Curried Jamaican Beef Patties

@OmarM Yes, they were cut in half prior to the photo. My half-moons made six patties exactly, with a about a cup of the meat mixture to spare.

Tomato Bounty Week: Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley

@spilk I've never tried them that way. They've always seemed like a cold appetizer to me. Curious how that will go.

Tangy and Sweet Tomato-Bacon Jam With Onions and Garlic

@hungry for the next meal I don't think it'd be safe as shelf-stable. The acidity isn't high enough.

Tangy and Sweet Tomato-Bacon Jam With Onions and Garlic

@RubbaDukee It will keep longer than that, but it's best within three days. The bacon starts to loose some of its textural integrity. You can also freeze some of it for later.

Slow-Cooked Korean Short Ribs With Green Onion and Pear

@lovemcm Sure, it works just fine in the slow-cooker, as long as you brown it nicely first. @johnnytakes5 That's correct, boneless English cut short ribs.

Summer Grain Salads: Whole-Wheat Spaghetti Salad With Grilled Zucchini, Olives, and Feta

@Adele Ramirex Feel free to use penne if it's a pasta shape you prefer in salad.

Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette

@Zach A. I wouldn't assemble it in advance. The fruit and avocados need to be fresh-cut. If you make the rice ahead, let it cool, and toss it with a small bit of oil. Then store it in a resealable bag or container in the fridge. Do the assembly in the morning before work.

Slow-Cooked Korean Short Ribs With Green Onion and Pear

@Lucas.3rd Definitely. Just brown it first and set it on low for eight hours. You'll want to check the liquid level periodically in this case too.

Pork Meatball Vindaloo With Pearl Couscous

@asterik You want to distribute the soaked (but squeezed-out) bread evenly through the meatball mixture.

Sunday Supper: Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

@momtimestwo Use an eye of round roast, cooked to medium rare, in its place. Far less spendy but a perfect substitute.

One-Dish Pork Chops With Muffuletta Relish

@bubblerich Thanks for the catch. It should be 1 gallon of water.

Soy-Glazed Roast Chicken

@Zach A. I'd start checking it about 15-20 minutes sooner.

Sunday Supper: Soy-Glazed Roast Chicken

@BillyZoom and @BeavisPeters, As stated above "But because the chicken does get pretty dark" you should tent it. It didn't burn, actually, but the sugars caramelize.

Slow Cooker Harissa Beef Stew With Lemon Yogurt

@thecavemancook Meant to add paprika to the remove list. Sorry about that.

Slow Cooker Harissa Beef Stew With Lemon Yogurt

1 teaspoon paprika
@thecavemancook No problem. Just skip the chile powder, cumin, cinnamon, coriander, mint and caraway seed. Maybe cut the garlic in half (or don't). Then I'd add two tablespoon-fulls of prepared harissa to start.

Slow Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli

@CuriousAppetite Yes, the low setting. @ALRUI Love oats instead; they all-but disappear, without changing the texture. @ClubMed Just go a little light on the breadcrumbs if you go that route. But I really prefer oats.

Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

@Tipsykit37 Absolutely. Use those ground beans! @Annie1959 If you keep the grill at steady temps and approximately as above, I'd follow the same pattern.

Sunday Supper: Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

@Vittrick The "green" is Grace brand Scotch Bonnet.

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

@cookingis fun. If you can, use a bit of "browning sauce" though, because the point is to build depth. Soy sauce doesn't have the same impact.

Slow Cooker Beef Stroganoff

@ elangomatt, et. al, that is correct, they are Reames frozen egg noodles. The dried ones work great, too. They just look different and don't have the same "chew."

Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

@LindaBilyk I'd cook it for a shorter time, no more than four hours.

@Teachertalk The liquid is pretty necessary to keep the meat moist and submerged. It also is the vehicle for cooking the potatoes. But feel free to cut back if you prefer.

Slow Cooker Pork Paprikash

@flowergarden129 It's added in the first step. You can choose to leave it out, but it adds depth. It's not at all a dominant flavor. In my experience, this falls a little flat without it.

Smoky, Spicy Cabbage Rolls

@S McDowall You're actually cooking the rice in the V8, which saturates the bundles. The rice cooks in the liquid and turns out just right. If you feel better par-boiling, you can definitely feel free to do that, too.

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