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By Katie Workman The Associated Press

Lemon Curd

So, what is lemon curd, and what do you do with it?

Lemon curd is essentially a preserve or condiment made with lemon juice, eggs, sugar and butter. The first three ingredients get blended and softly warmed so that the eggs thicken the mixture. Whisking in cold butter finishes it off and smoothes it out.

Big Butterscotchy Oatmeal Cookies

I haven’t been consistently happy with my oatmeal cookie recipe for a while. Sometimes they turn out perfectly ‚Äî fairly flat, chewy and moist in the middle, with crinkly, caramelized edges (not cakey or rounded) and a butterscotch-esque flavour. Other times, they don’t follow orders, staying too puffed, or becoming a little dry and less damply dense than I crave.

Red Lentil and Chicken Slow-Cooker Soup

I am a Football Mom. A New York City Football Mom, so Football Moms from, say, Texas or California might smirk at me a little. That’s OK. I recognize the difference.

But no matter how competitive the league, there is always food involved — for the kids before and after games, and at the game itself for parents and friends who show up no matter the weather.

Mongolian Beef

My family cannot get enough of Asian food, and any time I crank out a dish that announces itself with aromas of garlic, ginger and soy sauce, I pretty much know dinner will be a success.

That’s why I’m earmarking this dish for Halloween, since getting something hearty in my boys’ stomachs before the sugar-palooza is pretty much the extent of what I can control with teenagers.

Linguine with Lemon, Feta and Basil

This is one of those super-fast pastas that you will be happy to add to your repertoire, especially now when many of us are getting swallowed up into back-to-school schedules.

You’ll even have time to make a green salad while the water comes to a boil, and prep the rest of the ingredients while the pasta cooks. You can make a complete dinner in less than half an hour. Woohoo!

Cream of Carrot Soup

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely do we let them star on their own.

This bisque-like soup changes that thinking. Pretty and lush, this creamy bowl of deliciousness gives carrots their due respect.