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Grilled Radicchio and Brussels Sprouts With Hot Bacon Dressing

Hot Bacon Dressing 4 slices thick-cut bacon, chopped 1⁄2 cup apple cider vinegar 3 tablespoons balsamic vinegar 3 tablespoons water 11⁄2 teaspoons sugar 1 teaspoon salt 1⁄2 teaspoon white pepper 1⁄2 teaspoon celery seed


This colorful fall salad has the hearty flavor you want when the weather turns crisp.
Hot Bacon Dressing
4 slices thick-cut bacon, chopped
12 cup apple cider vinegar
3 tablespoons balsamic vinegar
3 tablespoons water
112 teaspoons sugar
1 teaspoon salt
12 teaspoon white pepper
12 teaspoon celery seed
Radicchio and Brussels Sprouts
1 pound (about 20) Brussels sprouts, halved, rinsed, and patted dry
2 heads radicchio, halved, rinsed, and patted dry
Olive oil, for brushing
1 red onion, cut into 14-inch-thick slivers
2 ounces crumbled cheese like feta, blue, or goat cheese
Prepare a hot fire on one side of your grill for indi­rect cooking.
For the dressing, fry the chopped bacon in a medium skillet until crisp

The Not-So-Dirty Dozen?



Remember the old Westerns? There was always a scene in which an outlaw sees a lone rider appear atop the crest of a hill. Fear mounts. Is it really just the lone rider or will a huge posse soon gallop up behind? Alone, the rider is not much of a threat, but backed by an army, he’ll strike fear into the heart of any outlaw.
Remember the old Westerns? There was always a scene in which an outlaw sees a lone rider appear atop the crest of a hill. Fear mounts. Is it really just the lone rider or will a huge posse soon gallop up behind? Alone, the rider is not much of a threat, but backed by an army, he’ll strike fear into the heart of any outlaw.
It’s a similar situation with pesticides, where the risk has everything to do with numbers. The simple presence of a pesticide doesn’t necessarily pose a health hazard; the risk is tied to the amount of pesti­cide a food contains. “The dose makes the poison,” says Carl K. Winter, PhD, director of the FoodSafe Program at the University of California, Davis and a member of the Institute of Food Technologists.

Take Two



“I prefer to find a new ingredient or method, play with it awhile, and then take what inspiration it has given me to make something fun!”
 Danny Boome Goes Back to School
British-born television talent Danny Boome was once a professional ice hockey player and trained as a chef before finding a niche on screen in a Canadian cookery show, which led to appearances on both the UK Food Channel and Rescue Chef on Food Network here in the States. Now, as a food correspondent for ABC’s daytime lifestyle show The Chew, Boome travels thecountry to sample delicious dishes.
One of his favorite assignments for the show was covering the King Richard’s Faire in Massachusetts.
“Two-pound turkey legs, honey mead, and costumes—count me in!” he says. Another was learning how to make artisan cheese from a master cheese maker in Wisconsin. Recently, Boome has been speaking, cooking, and teaching in schools and communities across
the country and beyond, helping empower people to make healthful choices through his