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By Elizabeth Karmel The Associated Press

Here’s a nubby whole-wheat quick bread with scotch butter

I have been searching for this recipe for years. Early in my career, I worked with a girl who was originally from Ireland. Most weeks, she would make wheaten bread and bring it to the office with a stick of soft butter. I fell in love with it. It was so satisfying, a nubby whole-wheat quick bread made in a loaf pan, sliced thick and slathered with smooth butter.

A chicken that’s tender and juicy, thanks to a beer can

A few weeks ago, a new friend of mine asked me to make beer-can chicken. He had never had it before and had always wanted to try it. At first, I was surprised because—to me—beer-can chicken is as common as a peanut butter and jelly sandwich. But then, I posed the question to the other people invited to dinner, and none of them had ever made beer-can chicken.

This summer, drink your vinegar as part of a delicious shrub

When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do with it. I usually make a pie or a crisp with rhubarb but I wanted to do something different.

A pair of ways to celebrate the humble and tangy radish

I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of French open-air markets.