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  1. Shrimp cakes won't make budget crabby

    I love crab cakes, but the price of crab causes me to cringe and my wallet shrink. So instead I make shrimp cakes, blending the ingredients, in the processor.

  2. Buckles just right for summer fruit and growing kids

    Jack. was a toddler when I first met him, and he's now he's a rugged rough and tumble kid. Jack also likes to help his mom in the kitchen and loves to bake.

  3. Go plum crazy for pork tenderloin

    There are so many varieties of plums that range from the slightly bitter prune plum to the very sweet and juicy red Santa Rosa plum that it's hard to describe. Sometimes I get a pint of plums that are too tart to eat out of hand so I turn them into a sauce to dress pork or chicken.

  4. Fresh figs star in summer salad

    Oh, goody, it's fig season. Be still my heart. Perhaps more than any other fruit, it's the fig that gets my full attention once it starts appearing in the markets.

  5. A pasta dish solves a green bean dilemma

    I figured I'd better offer up some real noodles for the pasta lover in the house. The beans made it easy as I had pancetta and pine nuts in the freezer and a crisper drawer filled with those baby bell peppers in a rainbow of colors of yellow, red and orange.

  6. Watermelon makes good tomato sub in gazpacho

    As a frustrated tomato grower and an avowed gazpacho lover, I am sick and tired of waiting around for the crop to come in. Watermelon makes a great gazpacho that's easy to prepare and is so refreshing.

  7. Zucchini pasta might just fool the haters

    I was feeling feisty one day when I saw this recipe on Facebook for zucchini pasta with avocado pesto and decided that hey, what's the worst that can happen? My husband won't eat it but I will.

  8. Pistachio crust makes best of chicken breast

    This recipe from Bon Appetit combines the nuts with panko for a crusty coating over chicken breasts that have been slathered with mustard and herbs.

  9. Grains are summer salads' heroes

    Now that we are becoming more educated about our diets and the importance of a wholesome diet, I've been paying a lot more attention to grains and how to make them.

Detroit News Food Writer

Kate Lawson is The Detroit News' food writer. She writes two weekly columns, Simply the Best, which appears every Thursday in Food & Drink and Friday in the HomeStyle section as well as food-related stories about cooking and baking trends, nutrition, the latest tools, professional chefs and even home cooks. Kate has also served as judge for the Pillsbury Bake-Off and the National Chicken Cook-Off.

More on Kate Lawson

  • Favorite cooking magazine: Bon Appetit
  • Favorite cooking tool: hand blender
  • Favorite cookbook author: Donna Hay
  • Latest favorite cookbook: "Apples for Jam" by Tessa Kiros
  • Favorite comfort food: pasta
  • Cooking advice: Buy the best chef's knife you can afford. You will never regret it.

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