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    467 Recipes

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    From Fine Cooking. Originally by Lidia Bastianich, wonderful matriarch of Italian home cooking.

    Recipe #186948

    Another Ina Garten winner. I have adapted this from her FoodTv show. This is such a refreshing treat. For more of her recipes, see "The Barefoot Contessa Cookbook." She is very inspiring! Pay particular attention to her ingenious method of getting lime zest. So much easier, even in the world of microplanes.

    Recipe #172162

    Made this yesterday for our dinner. It is imperative to use very fresh, crusty bread; the recipe calls for foccaccia, but I used ciabatta. This makes an EXCELLENT sandwich. If you have leftovers, reheat in a low oven; microwaving will yield gummy, soggy leftovers.

    Recipe #170510

    This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.

    Recipe #162018

    Made this up for dinner tonight. This would be terrific on bruschetta, but I spread it on tortillas and made quesadillas. PLEASE take all ingredient proportions with a large vat of salt. I didn't measure at all.

    Recipe #161143

    This dish is commonly sold by street vendors in Singapore. Compare to my other recipe, Singapore mai fun (103584). You could sub the pork with more shrimp (I would).

    Recipe #161142

    Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu.

    Recipe #160813

    We love these noodles! I also added some julienned snow peas, which I added at the same time as the carrots and zucchini. Noodles-which are staples in Thailand, Indonesia, Singapore, the Philippines and Myanmar (formerly Burma)-are showing up everywhere these days. Cutting vegetables in julienne style is a Western technique. Recipe from Bon Appétit.

    Recipe #160804

    Recipe from Alice Waters at Chez Panisse. Proportions are to be taken with a LARGE grain of salt--really, do whatever looks right to you. This is a very unusual and wonderful recipe. We had this for dinner tonight and loved it!

    Recipe #160749

    This is a great teriyaki from Nina Simonds Spices of Life. We love it on salmon (brushed on toward the end of cooking) It is sticky, glaze-y, sweet and hot.

    Recipe #160624

    A warming vegetable soup for cooler weather.

    Recipe #160048

    For those who are allergic to fish, or those who just hate the way fish sauce smells.

    Recipe #159831

    On my must-try list for spring asparagus.

    Recipe #159668

    Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.

    Recipe #159657

    Threw this together last night as a side for mahi mahi.

    Recipe #159353

    From Fine Cooking. "There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. The coins will keep in an airtight container for two days."

    Recipe #158998

    Made this up for dinner tonight. I had a shaker of jamaican jerk seasoning from Penzey's that I hadn't used much, and decided to throw it in. It was fabulous.

    Recipe #158995

    This is a wonderful cheesecake recipe from Baking with Julia. Unusual technique--hazelnuts are caramelized, and then formed into a paste which is combined with part of the batter to form a swirl pattern. This is also a lighter cheesecake recipe than normal; notice that there is no thick pasty butter-graham crust, but just a light sprinkling of graham crumbs around the edges. Also, the recipe uses neufchatel cheese instead of the heavier cream cheese, and also low-fat cottage cheese. However, you'd never know this recipe is lower-fat; it is light and creamy. (Note that instead of the usual springform pan, this is baked in a regular 8-inch cake pan. Be sure to prepare the pan as indicated to avoid sticking.) Also, cook time includes 24-hour chill time in the fridge.

    Recipe #157466

    Alice Medrich recipe, found in Baking with Julia. Amazing, amazing cake recipe. This took me an entire LONG day to make, but it is well worth it. I'd also advise practice before you make it for company--I am glad I practiced on my husband once before I make it for a crowd. Absolutely decadent recipe by the queen of chocolate. See directions below for needed equipment.

    Recipe #156874

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