Five Ingredient Feast: Grilled Watermelon Salad

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A scorching late-August or early September day slowly fades into a balmy summer night, and the smell of grill residue lingers in the air. Your bathing suit is infinitely damp from spontaneous cannonballs in the pool and your stomach begins to growl after a full day of sun-soaked bliss. Grass clippings from the latest mow stick to your bare feet as you wander toward the picnic table in search of a snack. Dad just threw the burgers and hotdogs on the barbeque, you can hear them hissing against the hot metal grates. Your eyes dart past the cooler of ice …

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In Season: Tomatillos

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I scream, you scream, we all scream for…salsa verde! Ay ay ay! I know I’m not the only one who gets excited over salsa verde whenever I go to a Mexican restaurant. Tangy, fresh, and a little zesty…how can you resist?!

If you love salsa verde, thank the “little tomatoes” called tomatillos. I was first introduced to these small, green fruits covered in paper-thin husks when I made chicken enchiladas verdes. After instantly falling in love with these cute lil’ fruits, I incorporated them into recipes other than typical Mexican dishes. Trust me, there’s nothing …

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The Supper Club: Asian Meatballs with Slaw

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If you just threw a huge Fourth of July bash, you’re probably all BBQ’d-out like I am. You might also have some leftover ingredients from those pork burgers and coleslaw you made for your family and friends. There’s no need to throw out your leftover ground pork or cabbage if you have a bit of Asian seasoning in your pantry. Instead, invite some hungry guests over to try these Asian meatballs and slaw!

I actually made this recipe for my family back in June when the gloomy weather prevented us from celebrating the start of summer with some old-fashioned …

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Kale and Arugula Pesto

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Originally made as the sauce for a whole wheat roasted red pepper pizza, this kale and arugula pesto would be equally good as a spread, dip, or pasta sauce. It’s bright and healthy, and as low as possible on olive oil and cheese, so it doesn’t feel as oily as typical restaurant pesto. Feel free to swap out any of the greens for your favorites!

Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating

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Review and Giveaway: Lodge Cast Iron Cookbook

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**Giveaway Closed: 4/23/2012**

With mangled hand-me-down pots and pans, minimal ingredients (or money to spend on them), and crowded kitchens, sometimes it’s easy to have a college meal go awry. For me, however, a cast iron skillet meal is always a sure thing. After all, as The Lodge Cast Iron Cookbook boasts, “Cast iron skillets are bound up in American cooking. No matter which part of the country you grew up in, your mother or grandmother most likely cooked in cast iron.” The cookbook explains that the reason for this quality, un-screwup-able nature of cast iron cooking is that “cast …

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Mad Men Deviled Eggs

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We’re very excited about Mad Men over here at SKC. Not only because of the content, but, of course, because of the food. Which is why we were so thrilled to hear about the Unofficial Mad Men Cookbook, released just in time for the Season 5 Premiere. So in honor of the show and this brilliant book, we whipped up some classic deviled eggs for the occasion.

**Recipe**

Deviled Eggs
Makes 12 Egg Halves
Recipe from the “Unofficial Mad Men Cookbook”

The recipe calls for dry mustard, but I used Dijon since that’s what I had on …

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Rich Chocolate Mousse

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This chocolate mousse is so rich and dense, it’s almost a solid mass of chocolate. It is by far my favorite mousse. If you like texture, and you love chocolate, this is the dessert for you. It comes together in a snap (as long as you have electric beaters or don’t mind an arm workout), and needs to be made ahead of time, so you’ll never have to worry about keeping an eye on the oven while company’s over. If you’d like, serve it as part of a complete Gossip Girl TV Dinner!

**Recipe**

Rich Chocolate Mousse
Serves 4-6

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Waldorf Chicken Salad

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The famed Waldorf Salad was created at New York’s Waldorf-Astoria hotel in 1896, allegedly by the maitre d’hôtel, and was an instant success despite being comprised of only apples, celery, and mayonnaise. Since then, fortunately, we have improved upon the recipe, most notably by bringing chicken to the party. This is basically a fancy chicken salad, and is great on its own, over a bed of lettuce, or in a sandwich. Or better yet, eat it as part of a complete Gossip Girl-themed TV Dinner!

Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature.

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Whole Wheat Pistachio Icebox Cookies with Cranberries and White Chocolate

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The icebox cookies in this recipe taste especially yummy if you can get your hands on one of those large blocks of white chocolate to cut or grate by hand into uneven shards. The big shards provide chunks of sweetness while the tiny slivers meld into the dough and infuse it with milky, creamy, White Chocolate Goodness. Read the original post here.

Annie blogs with her twin sister Connie at Ratty Gourmet, where they share recipes from Brown University’s main cafeteria (affectionately known as the Ratty). On break, Annie and Connie devote more time to baking and updating

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Gingersnaps

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Ginger is such a neat flavor that really shouldn’t be confined to the holiday season; this gingersnaps recipe is spicy, sweet, chewy, and all-around deliciously comforting. Read the original post here.

Annie blogs with her twin sister Connie at Ratty Gourmet, where they share recipes from Brown University’s main cafeteria (affectionately known as the Ratty). On break, Annie and Connie devote more time to baking and updating their Artful Food blog.

**Recipe**

Gingersnaps
Makes about 4 dozen cookies
Adapted from Alice Mendrich’s “Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.”

Ingredients
2 cups (9 oz) all-purpose flour
2 teaspoons baking …

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