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    116 Recipes

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    Allspice, black pepper and habanero give a wonderful Island-y flavor to lightly fried fish. Hot but not too spicy -- the kind of meal that demands a blender of tropical drinks! Snapper works well. I keep meaning to try tilapia. Prep time is the overnight marinating time.

    Recipe #228475

    Professional results, no candy thermometer required! I tested this toffee over and over for a cooking demonstration recently, which is how I discovered it can be made in 17 minutes. Great for gift giving, if you can resist eating it all! I make the batch with half semisweet chocolate, half white chocolate. Milk chocolate never seems to firm up enough. I once overcooked this to a deep nut brown, and suddenly it separated into a sugary mass and a sort of clarified butter. Still worked, though, and tasted great.

    Recipe #259529

    From a cookbook I'm editing. I haven't tried it but I know one of you adventurous 'zaar-sters will!

    Recipe #160258

    Mustard and black pepper in a crisp, delicate cracker. Yum! Serve on their own, or use as a base for salmon and cream cheese.

    Recipe #160658

    Three ingredients and 20 minutes is all it takes to have a year of good-tasting good luck! I serve this every New Year's Day to a grateful family who otherwise turn up their noses at black-eyed peas. The rule is: You have to eat at least 3 peas for a year of good luck.

    Recipe #159626

    Purists would probably faint at the blending of French and Russian tradition, but it was delicious and simple, especially since two of the steps use a blender. Make the crepe batter the day or night before for even quicker assembly.

    Recipe #160613

    Three things I love in a recipes: Healthy, easy, and devastatingly delicious. This one has it all.

    Recipe #124992

    Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan.

    Recipe #282037

    Sprouts are sort of flash fried, or stir-fried, or pan-seared, then flavored with curry. I can get the family to eat sprouts this way, and only this way. You can make it with fresh sprouts, too, but I haven't ever done so.

    Recipe #203897

    If you can stop eating the dough long enough, this makes great shortbread, slightly crisp rather than sandy. It's the best shortbread I've ever made, and the best-tasting dough ever. I daydream about hunks of it frozen into vanilla ice cream. From "In the Sweet Kitchen," by Regan Daley

    Recipe #109804

    Another wonderful recipe from To Many Cooks by Nancy Wood Moorman (cookbookmarketplace.com). There's a cheese lattice topping instead of a crust topping so there's more protein and more flavor. Use a good quality cheese, like an aged Gouda.

    Recipe #224490

    From a cookbook I'm editing by a gifted Texas chef named Nancy Moorman. Puffy, creamy texture with a delicate carrot taste. The topping makes it, so I don't recommend omitting it. I made it in a 1 1/2-quart baking dish instead of individuals.

    Recipe #203893

    Cook carrots in cream long enough and they caramelized into this surprising and wonderfullly easy side dish. It's rich, so serve small portions. The dish originated in Normandy and is ideal with roast meats

    Recipe #146161

    Because there are so few ingredients, quality makes the difference. So try to use sea salt, good olive oil and high-quality tomatoes. We sometimes add Quorn meatballs toward the end of cooking. The original, from Deborah Madison's Savory Way, called for a few tablespoons of sun-dried tomato purée with canned tomatoes as an option.

    Recipe #295107

    Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious.

    Recipe #167000

    Where I live is situated 500 miles from the ocean, so you never really know how fresh the fish is. That's why the Moroccans invented chamoula -- a sort of powerfully spiced salsa that covers up the taste of travel-weary fish. Does wonders for flavorless factory-farmed chickens, too. This recipe is from the amazing Joyce Goldstein. Buy the good paprika -- the kind in tins. And use fresh parsley, fresh lemon juice, and fresh cilantro.

    Recipe #228469

    Tender vegetables and beans under a cheese, nut and sesame topping. Great cold weather fare. I usually use the whole can of kidney beans because what can you do with the other half a can? And I can't find a 6-ounce rutabaga here in the States, so I use the whole thing (a swede or yellow turnip to you UK residents) so it makes a huge batch. Because of that, I usually double the topping. It's better the day it's made -- the topping loses some of its toasty crunch when it's covered and refrigerated.

    Recipe #227292

    This is really a sour cream pound cake, studded with cherries, so it is festive and beautiful when you slice it. It's delicious with coffee. Note the long beating times -- they give the cake its fine-crumbed texture.

    Recipe #227144

    A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.

    Recipe #289405

    Nothing fancy, just spicy and good (and very forgiving of substitutions). I made it when my pantry was out of everything but the basics.The recipe is from The Spice Trail: 100 Hot Dishes from India to Indonesia, by Sandeep Chatterjee.

    Recipe #152736

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