Try clafoutis, a custardy fruit pancake

This July 22, 2017 photo shows a summer peach clafoutis in Houston, Texas. This dish is from a recipe by Elizabeth Karmel. The recipe that can be tailored to whatever summer fruit is on hand, and not just cherries, which are traditionally used in France for this rustic dessert that envelopes the fruit in a custardy crepe-like batter. (Elizabeth Karmel via AP)

This summer, I became obsessed with making clafoutis — big baked custardy fruit pancakes. If you look up the definition of clafoutis, it is referred to as a tart or fruit covered with flan. But, I think the taste and texture is more like a big thick crepe or custardy pancake.

Line trimmers damage trees

Weed trimmer cutting the grass around a tree.

Question: I use a power line trimmer to edge my grass and trim around steps, fences and trees. My neighbor cautioned me about using the line trimmer around trees. He said he badly damaged his trees with one. Can a line trimmer really damage a tree?

For a simple cabbage and noodle saute, use kelp

This June 24, 2017 photo shows a recipe for kelp noodles and cabbage in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

The healthy noodle market is booming, thanks to low-carb fans, and so it’s no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighborhood supermarket.

Apple Upside-Down Cornbread

This June 24, 2017 photo shows an apple upside down cornbread in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Cornbread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?

Honey Creole Mustard Green Beans

This February 2017 photo shows honey Creole mustard green beans in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two or five. I mean they are practically giving them away for free. (And if you have a garden, then you may be trying to give away a pound or two or five.)

Pastis Shrimp

This is my French-flavored version of peel ‘n’ eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up!

Crispy Shrimp Tacos are baked, not fried

This July 17, 2017 photo shows the ingredients for crispy shrimp tacos with cole slaw and chipotle cream in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

From taco trucks to Mexican restaurants, tacos are just about everywhere these days. And why not? A taco is exactly as handy, versatile and filling as a sandwich, and crunchy to boot. Lots of folks dream of making these fried corn tortillas at home, but some pull up short at the prospect of having to deep-fry them. The solution? Don’t fry them. Baking will bring tacos to crispy perfection and allow you to shape them into shells in the process.

Rose wine gives chicken breasts flavor of Provence

This June 24, 2017 photo shows chicken breast Provencal in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Boneless skinless chicken breasts are a convenient go-to for so many cooks, from paleo-followers to budget-shoppers to busy moms. The mild flavor makes it incredibly versatile, so it’s easy to slip this cut of chicken into almost any recipe or flavor profile. It’s one of the leanest cuts of meat available, with a quarter pound boasting 34 grams of protein, and only 4 grams of fat.

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