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    You are in: Home / Grace Lynn's Public Recipes
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    106 Recipes

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    I found this recipe on Washingtonpost.com and just made a batch for this weekend's dinner party. It's so delicious that I had to come and post it right away to share! Serve with whole-grain crackers or rye toast, garnish with thyme, if desired. Pate can be made, covered and refrigerated 2 days in advance.

    Recipe #507690

    This recipe is from Ruhlman's Twenty by Michael Ruhlman. I'm trying to eat more raw vegetables, but I won't eat it if it doesn't taste good. This tastes great!

    Recipe #507465

    This is a recipe from a cookbook called "Milk" Momofuku Milk Bar by Christina Tosi. I've made them a few times...really, really wonderful!

    Recipe #507460

    Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.

    Recipe #506410

    Just made this last night and it was wonderful! Got it from La Cucina Italiana.

    Recipe #506409

    I found this on Allrecipes.com and made a few adjustments. My family loved it!

    Recipe #497209

    Made this with the left over turkey carcass this year...loved it! Got recipe from Cook's Country.

    Recipe #490882

    I made this a couple of days ago and so far it's the best cold sesame noodles recipe I've ever made. I got this from Patricia Yeo's Cooking from A to Z cookbook. Below is the exact recipe from her book, here are my substitutions. I bought toasted sesame seeds, so the first step can be skipped. I didn't have peanut oil, so I just used vegetable oil and it tasted fine. I will try it with peanut oil next time, though. I used grated carrots and cucumbers instead of snow peas, red bell pepper and daikon radish because those two vegetable are what I normally put in this type of dish and it's easier! I also used dry Chinese egg noodles instead of fresh.

    Recipe #487794

    I took a cooking class recently from Marcella Hazan's son, Giuliano Hazan. This was the dessert we made in class. It's the best carrot cake I've ever had and contains no flour. It keeps well in the refrigerator for a week!

    Recipe #476544

    This is a recipe by Bruce Aidells. I found it on FoodandWine.com. I brought it to a party and everyone just loved it! Prep and cooking time does not include marinating time.

    Recipe #466946

    Recipe is courtesy of Anne Burrell from Foodnetwork. This is so smooth and creamy...tastes like lemon mousse, but frozen!

    Recipe #464124

    This is not a low cal sauce, but it is oh so good!

    Recipe #464121

    I got this recipe from a friend who got it from another friend. It's really delicious! Perfect with some tea sandwiches.

    Recipe #461926

    This is so smooth and creamy! Got it from one of my favorite cookbooks: The Silver Spoon.

    Recipe #459808

    I just made some of these and it's SO good...very chewy! The hardest part about this recipe is shaving/grating the chocolate. I did half of it, got tired, so I put the rest in my mini food processor and just grind it to a fine texture. This recipe came from my October, 2010 issue of Saveur.

    Recipe #441935

    I just made this recipe for a party this weekend and it's very simple, delicious and unique. I got it from my cookbook, "The Best Make-Ahead Recipe."

    Recipe #441770

    These may sound strange, but they are delicious! I made them over the weekend for a bachelorette party and no one could guess what was in them, except for the peanuts! Make sure you eat these at room temperature; they don't taste nearly as good out of the fridge! These were invented by the pastry chef, Phoebe Lawless, at the Magnolia Grill in Durham, North Carolina.

    Recipe #438904

    These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine.

    Recipe #438890

    I just came back from a fabulous trip to Los Cabos and ate at this restaurant that served this delicious dip that they called "Tuna Dip." They just told me it had canned tuna in it and wouldn't tell me anything else. So I came home and experimented and the result is almost exactly the same!

    Recipe #387005

    This recipe is from Giuliano Bugialli's Classic Techniques of Italian Cooking. I made it this past weekend with 20 drumsticks, 20 slices of Prosciutto di Parma and doubled all other ingredients. It was the most tasty dish at the party and everyone loved it! The chicken was incredibly flavorful and juicy and the prep is quite simple as well. I put everything together the day before and just roast it in the oven before the party.

    Recipe #361306

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