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1 cup all-purpose flour ½ cup powdered sugar 3 tablespoon unsweetened cocoa powder ⅛ teaspoon salt 6 tablespoon cold butter 1 egg yolk 1 teaspoon vanilla

*Note: Use purchased decorating icing, or in a small bowl stir together 1/2 cup powdered sugar and 1 to 3 teaspoons of water to reach piping consistency.

Cheng was studying mechanical engineering at Oregon State in 1971 when inspiration struck. He returned to his native Hong Kong, bachelor’s degree in hand and ideas to revolutionize cooking in mind, and converted his family’s aluminum manufacturing plant to the production of cookware. In 1985, he introduced the first line of hard-anodized nonstick cookware on the market, Circulon. A second line, Anolon, followed in 1989. Kitchens have never been the same....

3 medium plum tomatoes, sliced 6 ounce thinly sliced fresh mozzarella cheese ⅓ cup thinly sliced fresh basil leaves Ham-and-Cheese Topping 4 ounce thinly sliced Camembert or Brie cheese 3 ounce thinly sliced prosciutto or smoked ham, cut into strips 3 tablespoon snipped fresh sage Olive-Pepper Topping 4 ounce semisoft goat cheese (chevre) ½ cup pitted and chopped oil-cured olives 1 medium yellow sweet pepper, thinly sliced ½ cup chopped plum tomatoes...

2 large cucumbers 1 small onion, finely chopped ⅓ cup shredded carrot ¼ cup lemon juice or vinegar 2 tablespoon sugar 1 teaspoon prepared horseradish

1 tablespoon cardamom seeds 1 tablespoon cumin seeds 1 tablespoon black peppercorns 12 whole cloves 3 inch piece stick cinnamon

½ cup ranch salad dressing 3 tablespoon ketchup 1 tablespoon dill pickle relish

1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon meringue powder ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla

1 ½ cup all-purpose flour ¼ teaspoon salt ¼ cup shortening or lard ¼ cup butter, cut up, or shortening or lard ¼ cup ice water

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12 6 inch flour or corn tortillas

Colorful Kitchen Island Ideas

1 6 ounce carton plain yogurt ¾ cup chopped, seeded cucumber (1 small) ½ cup chopped, seeded tomato (1 medium) 1 tablespoon snipped fresh mint ⅛ teaspoon salt Dash ground black pepper