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Dear Eric: Can you tell me how to make Maui ribs? I鈥檝e bought them at the store before, but would like to try making my own.

If you鈥檙e looking for a cool, palate-pleasing way to start a summer meal, or for a light lunch, make gazpacho. It鈥檚 a flavourful and classic soup first blended in the Andalusia region of Spain, whose base ingredients have evolved over the years.

By mid-July, most of us are becoming blas茅 about basic grilled burgers.

Dear Eric: How do I keep avocado and guacamole leftovers from discolouring? Ann Dear Ann: An avocado is an almost perfect ingredient. Its flesh has an appealing yellowish green colour, and its texture and taste are palate pleasing and almost buttery.

Looking for ways to jazz up your basic fruit salad this summer? Consider giving it a hit from the savoury side of the food world.

Dear Eric: What is your recipe for a memorable hummus? Jay Rangel Dear Jay: Hummus is a thick, Middle Eastern-style sauce/spread enjoyed around the world. Hummus is the Arabic word for chickpea.

Dear Eric: Could you publish some different ways to make coleslaw. David Dear David: The word 鈥渃oleslaw鈥� is derived from the Dutch word koolsla, which is formed from kool, meaning cabbage, and sla, meaning salad.

Dear Eric: Can you tell me how to make strawberry shortcake? Would like to serve it at a dinner party. Sarah Dear Sarah: I鈥檝e held on to your question until local strawberries were in season.

If you love to cook and explore the tastes of the world, you鈥檒l no doubt have a drawer full of little bottles of herbs and spices. I know 鈥� I鈥檓 one of those people and my collection of little jars numbers in the dozens.

The key to making it tender and tasty is to use a good marinade, to avoid overcooking the meat and to carve it against the grain