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Let’s talk about three glorious workhorses of the late-summer vegetable garden, farm stand or kitchen: tomatoes, corn and zucchini.

Anyone with a garden is working feverishly to make use of their tomatoes and zucchini, and anyone with access to a farmer’s market is likewise piling up those items, along with fresh sweet corn.

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I'm one of those people who clip recipes from magazines and pastes them in a small journal.

Some of the recipes are for reference; more of a how-to guide that I can easily find. Others are tucked away for a rainy day. Some will never get made, but should I ever want to gaze at the lovely photo and recipe, I have it. Some are ones I dream of making one day. Recently, I pushed myself to go outside my comfort zone and make one that I gaze at lovingly every time I open up my homemade recipe book — chicken liver ragù rigatoni.

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Everyone wants to eat food that tastes good, yet often we are too busy to devote lots of time to planning, shopping, organizing, prepping and cooking.

There is a time and a place for following a recipe to the letter. There’s a time and a place for making everything from scratch. And there are also great products on the market to offer shortcuts. This summer fruit tart utilizes one — store-bought pie crust.

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Hot honey is sweet with a spicy backbite that is incredibly pleasant when paired with something rich, like the mellow, deep flavor of roasted squash or carrots or a nice creamy cheese. Francesca Olsen shares how to make your own.