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This salad was inspired by the goodness of these two fruits, both at their peak in late summer. more »

Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor. The cooking time depends on the size of the potatoes. They are done when a paring knife glides into the potato. Peel the potatoes while hot to better absorb the more »

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If you don't have a meat pounder, the blade of a serrated knife also works well to remove the remaining corn kernels and milk after slicing. more »

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Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy. more »

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If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching. Serve the kabobs with brown rice. more »

Here's a cornbread baked the old-fashioned way -- on top of the stove. more »

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Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, and top them with your favorite cream cheese frosting for a sweet snack. more »

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