Most places fry their wings according to the original Buffalo recipe, but we smoke ours. You can make them hot or mild on your grill by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixin’s: blue cheese dressing and celery sticks. Click here to see 24 Chicken Wing Recipes for Fall
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Garlic Roasted Artichokes
I've always steamed artichokes, so I wrote this recipe in an attempt to get a deeper, richer flavor from roasting. While a delicious accompaniment to the artichoke, the mozzarella gets a bit tough, so be warned that you'll have to tear off pieces of it as you go. See all recipes with mozzarella. Click here to see 9 Amazing Artichoke Recipes.
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I'm on a prosciutto, burrata, and arugula kick lately. I recently had the most amazing prosciutto, burrata, and arugula salad at one of my favorite restaurants and I haven't been able to take my mind off the three ingredients since. These crostinis are my interpretation of that fateful dish, with the much drier mozzarella standing in for its creamy counterpart.  Click here to see 11 Easy Appetizer Recipes.
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Along with all of the ingredients of a gazpacho, like tomatoes, bell peppers, and cucumbers, this pasta salad also has a hint of spice from Tabasco in the vinaigrette. Click Here for 15 Ways to Use Tabasco at Your Barbecue
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Savory and delicious, these stuffed peppers are given a touch of decadence wrapped in croissant dough.  Click here to see 5 Easy Weeknight Meals.
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These chicken wings from Taste of Home get a taste of the South, with smoky barbecue sauce and sweet peach jam.  Click here to see 24 Chicken Wing Recipes for Fall Click here to see 101 Ways to Cook Chicken
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Salmon with Chesapeake Corn, Tomato, Avocado Salad
Cooking fish is a quick and easy way to get a healthy meal on the table. Tessemae’s All Natural shares this delicious lemony salmon recipe with a corn and avocado salad. The salmon marinates for 30 minutes but only takes 4-6 minutes to cook in the broiler. What could be easier than that? Click here for more of our best salmon recipes.
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I'm normally not a fan of eggplant, but when paired with thick green tomatoes, some creamy feta, and plenty of basil, even I admit it's delicious. The flavors all mellow out and blend in the oven, making this dish a perfect appetizer (bonus points for grilled toasties on the side). Click here to see Green Tomatoes for Everyone.
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This turkey burger is a healthy version of the American classic that's simple and quick to make. 
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Looking for comfort food that’s quick and easy to make? Whip up these chicken, avocado and cheddar melts which are ready-to-eat in 10 minutes. “The ingredients are pantry staples, so there’s usually no need to run to the store to enjoy this quick and delicious sandwich,” says Safeway Safeway Executive Chef Jeff Anderson. “And I prefer a cold avocado on a hot sandwich, so I save the avocado for last when making this recipe and add a squeeze of fresh lime juice.” Click here to see 10 Amazing Chicken and Avocado Recipes
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Leeks
I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every -weekend phase into more "grown- up" breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Café in its early years. It was the first time I saw the word "frizzled." "Fun word," I thought, and asked Danny Meyer where it came from. "My grandmother. Louise Meyer used to serve mashed potatoes with fried onions on top," he said. "When we opened Union Square Café in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our 'Mashed Turnips with Frizzled Leeks.' To avoid using the word 'fried,' I landed upon 'frizzled.' After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelette, red snapper, and just about everything except for ice cream." If you don’t have leeks, then thinly sliced onions, pan-roasted asparagus tips, and crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: "If no fish, then lobster will do." Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point.  As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red- pepper flakes. Click here to see Smart Food: A Diet for Food and Wine Lovers.  
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Onion Soup with Bacon, Winter Herbs, and Gruyère
This adaptation of French onion soup boasts bacon and a generous measure of herbs, in addition to the classic cheese-topped toasts. I particularly like it on a cold day, especially with a glass of full-bodied Belgian ale or a homebrew. Click here to see 'Kitchen Garden Cookbook' Offers Help with Growing Produce at Home.
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