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Chocolate cheesecake bars a tasty way to feed a crowd

If you need a dessert to feed a crowd, here’s one to try. These Chocolate Cheesecake Bars require mainly pantry ingredients and are simple to put together. When making them, be sure to plan on the chilling time. They need to chill at least four hours in the refrigerator, but overnight is best.

Movie guide | 8-15-14

Ratings by the Motion Picture Association of America are: (G) for general audiences; (PG) parental guidance urged because of material possibly unsuitable for children; (PG-13) parents are strongly cautioned to give guidance for attendance of children younger than 13; (R) restricted, younger than 17 admitted only with parent or adult guardian; (NC-17) no one younger than 17 admitted.

Wonderful wood

Working with wood comes naturally to New York interior designer Dan Faires. He grew up in an old farmhouse and has been developing his carpentry skills for much of his life.

Grilled shrimp skewers

Grilling shrimp is a delicious way to cook them. But don’t just toss shrimp on the grill (unless they’re huge) because they could fall through the grates. A better way is to skewer them so they cook evenly and they’re easier to tend to. When preparing the shrimp, remove all but the tail of the shell which makes a nice presentation.

Grill on-the-vine tomatoes for a simple, stunning summer starter

Often, the best dishes are the simplest. This is illustrated perfectly by this recipe for grilled tomatoes on the vine with burrata. Tomatoes with mozzarella is one of my favorite combinations, and I love it even when the tomatoes are less than perfect and the mozzarella is a little bland. But take a bunch of cherry tomatoes on the vine, grill them and serve them with burrata and some grilled bread and you’ve got an amazing dish!

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Lose the leafy greens for this fresh green salad

With salad season in full swing, it’s inevitable that you soon will be sick of your go-to mix of greens. Doesn’t matter if you favor romaine or Boston, herbed mixes or arugula, or even old-school iceberg. In short order, the idea of yet another bowl of greens will simply seem depressing and uninspiring.

Movie Guide | 6-27-14

Editor’s note: Ratings by the Motion Picture Association of America are: (G) for general audiences; (PG) parental guidance urged because of material possibly unsuitable for children; (PG-13) parents are strongly cautioned to give guidance for attendance of children younger than 13; (R) restricted, younger than 17 admitted only with parent or adult guardian; (NC-17) no one younger than 17 admitted.

This dish will curry favor of vindaloo fanatics

Dear Noelle: I recently visited family in Southern California — I’m from Northern California — and my aunt took me to Clay Oven in Irvine, swearing up and down that it is the best Indian food around. And, man, after the meal, I couldn’t agree more. I haven’t been able to get the spicy lamb vindaloo out of my head. I’ve tried to improvise with other recipes, but I haven’t been able to get close. The heat was perfection, and I’ve never had such tender lamb while dining out at an Indian restaurant. My aunt suggested I turn to Culinary SOS for help. Can you track down the recipe for the spicy habanero lamb vindaloo?

There’s no need for tons of fat in this sweet potato salad

Let’s talk potato salad. Everyone knows it’s good — there’s a reason it’s a summer perennial — but that doesn’t mean it’s good for you. Here’s a crafty version that swaps in sweet potatoes for the more traditional white potatoes and loses the standard recipe’s abundant mayonnaise in favor of a dressing high in flavor and low in fat.