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Buy It: Threshold Baking Dish ($20, Target) Buy It: Pyrex Glass Baking Set ($19, Walmart)

Test Kitchen Tip: To keep your salad moist, toss the cooked pasta in lemon juice and olive oil, then refrigerate overnight. This keeps the pasta from absorbing all the dressing, which can make the salad dry. Buy It: Rao’s Basil Pesto ($6, Target) Test Kitchen Tip: Toast the walnuts for at least 5 minutes before chopping them for ultimate flavor. Buy It: Ball Canning Jars ($19 for 12, Bed Bath & Beyond)

Pastry for Lattice-Top Pie: Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with desired filling. Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. For a quick lattice, roll out top pastry. Use a mini-cookie or canape cutter to make cutouts an equal distance apart from pastry center to edge....

2 cup all-purpose flour ½ teaspoon salt ⅔ cup shortening 7 tablespoon water Chocolate Pops: Prepare as directed, except omit the peach pie filing, crystallized ginger, and cinnamon. In a small bowl, combine 1/2 cup powdered sugar, 1/4 cup unsweetened cocoa powder, and 1/4 cup melted butter. Spoon 1 level teaspoon of the cocoa mixture onto the centers of half of the pastry cutouts. Continue as directed.

3 tablespoon chunky peanut butter 2 tablespoon margarine or butter 1 cup sifted powdered sugar 1 teaspoon vanilla 1 tablespoon milk

4 cup powdered sugar ¼ cup peanut butter 6 tablespoon milk

‘Bosc’ pear Pyrus communis ‘Bosc’ produces fruits with a unique sweet-spice flavor and brown skin. These firm fruits have a long neck and a full rounded base. Zones 5-8 ‘Hosui’ Asian pear Pyrus communis ‘Hosui’ produces a round pear with a snappy tang for its taste. The blight-resistant tree is self-pollinating. Zones 5-9 ‘Kieffer’ pear Pyrus communis ‘Kieffer’ is an Oriental pear that produces oval fruits with yellow-green skin splashed with red when ripe....

Pickled Mustard Seed In a small saucepan combine 1/3 cup champagne vinegar, 1 tablespoon kosher salt, 1 tablespoon sugar; bring to a boil. Place1/4 cup mustard seeds in a small glass bowl; pour on boiling vinegar mixture. Cover and cool to room temperature, about 1 hour.

* Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

1 4 pound boneless pork shoulder roast ¼ cup chopped fresh parsley 2 tablespoon minced fresh garlic 2 tablespoon dried oregano, crushed 4 teaspoon onion powder 4 teaspoon ground cumin 2 teaspoon ground black pepper 1 ½ teaspoon salt 1 orange, quartered 1 lime, quartered 1 medium onion, quartered

½ cup paprika ⅓ cup black pepper ¼ cup salt ¼ cup chili powder ¼ cup ground cumin ¼ cup packed brown sugar 3 tablespoon granulated sugar 2 tablespoon cayenne pepper 50 SERVINGS: Prepare four 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 50. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven....