<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> <HTML><HEAD> <META http-equiv=Content-Type content="text/html; charset=windows-1252"> <META content="MSHTML 6.00.2800.1437" name=GENERATOR> <STYLE></STYLE> </HEAD> <BODY bgColor=#ffffff> <DIV><FONT face=Arial size=2><IMG alt="fleet" hspace=0 src="cid:000401c71719$0e809ec0$25a6e558@qwzvvm" align=baseline border=0></FONT></DIV> <DIV><FONT face=Arial size=2>Pilaf-style rice and pasta is sauteed in oil before any liquid is added. Use two types if you can, a tart one and a sweeter one.</FONT></DIV> <DIV><FONT face=Arial size=2>They'll melt quickly in the broth. Curly egg noodles are best here, but you could also use pasta.</FONT></DIV> <DIV><FONT face=Arial size=2>It's a great way to start the day. It keeps in all the natural flavor and moisture that lean cuts can't afford to lose. I also like 'em with duck, gingerbread, and even pancakes.</FONT></DIV> <DIV><FONT face=Arial size=2>You'll be glad you did!</FONT></DIV> <DIV><FONT face=Arial size=2>Great for parties, but easy enough for weeknights. Plus, there aren't too many eggs, just enough to gently set the filling. The lazy days of summer are here, and they seem hotter than ever.</FONT></DIV> <DIV><FONT face=Arial size=2>In this recipe, the light flavor of the couscous picks up the flavor of the fruit and vegetables. The process not only cooks it but really bumps up the flavor. This simple, fruity thirst-quencher makes hot summer evenings just a little more bearable.</FONT></DIV> <DIV><FONT face=Arial size=2>Don't let the buttermilk turn you off - it makes a delicate, slightly tangy custard when blended with eggs and sugar. There's only one way to top this nugget of nourishment and that's to grill it for over-the-top flavor. A buttery, crisp, flaky crust is simpler than you might think. This simple, fruity thirst-quencher makes hot summer evenings just a little more bearable.</FONT></DIV> <DIV><FONT face=Arial size=2>Because it's thin, it's great for layering with several ingredients.</FONT></DIV> <DIV><FONT face=Arial size=2>Well,Latin flavors are hotter than ever too, so it must be the perfect time for mojitos!</FONT></DIV> <DIV><FONT face=Arial size=2>This week's recipe for Turkey-Bacon Turnovers with Tomato-Avocado Salad turns a sandwich with a side salad into something special.</FONT></DIV> <DIV><FONT face=Arial size=2>There's nothing wimpy about this sorbet - except maybe how easy it is to make!</FONT></DIV> <DIV><FONT face=Arial size=2>Roasting completely changes their flavor, making them sweet and "earthy-tasting. So here's a cool, refreshing recipe that can be made ahead. The process not only cooks it but really bumps up the flavor.</FONT></DIV> <DIV><FONT face=Arial size=2>Traditional seviche relies on the acids of citrus juice to "cook" the raw seafood, but that's just a little too edgy for me. But they're used differently than they might be back in Greece.</FONT></DIV> <DIV><FONT face=Arial size=2>There are some foods that look really appealing uncooked, yet appear less than appetizing when cooked.</FONT></DIV> <DIV><FONT face=Arial size=2>Their huge, crunchy, streusel tops are beguiling.</FONT></DIV> <DIV><FONT face=Arial size=2>The crust is similar to a chocolate cookie and completely baked before filling. They're going to be producing just TONS of beautiful tomatoes soon. This week's recipe for Turkey-Bacon Turnovers with Tomato-Avocado Salad turns a sandwich with a side salad into something special.</FONT></DIV> <DIV><FONT face=Arial size=2>Jam-packed with some of the season's great produce </FONT></DIV> <DIV><FONT face=Arial size=2>So many just aren't that good - mushy filling, ho-hum crust, or funky ingredients thrown in just to make the pie unique.</FONT></DIV> <DIV><FONT face=Arial size=2>Be sure to try it soon. </FONT></DIV></BODY></HTML>