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Updated 12:00 a.m., Thu August 21, 2014

Grilling late-summer fruit

It makes for an easy warm-weather dessert

The fruit varieties that fill farmers-market stalls right now are some of late summer’s greatest pleasures. Peaches, apricots, nectarines, and plums — and their many hybrid cousins, including apriums, plumcots and pluots (plums crossed with apricots), peacotums (peach-apricot-plums) and nectaplums (that’s easy to figure out!) — have refreshingly juicy flesh and some of the sweetest, most aromatic flavors of the fruit world. I love to ea... READ MORE

Chilled Artichoke Halves With Two Sauces BY DIANE ROSSEN WORTHINGTON/TRIBUNE CONTENT AGENCY

Did you know that the artichokes we eat are actually the plant’s flower bud? I love artichokes. I have steamed, simmered, baked and grilled them. In the summer months, there is nothing more delightful than a simple cooked artichoke. I can peel away the layers and dip the leaves in a savory summer sauce. And then comes the prize: the heart. You’ll find two delicious sauces to choose from here.

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