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    116 Recipes

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    This super quick, delicious, hearty vegan meal originated with the Hakka Chinese, an small ethnic group of Chinese living in Calcutta and Malaysia. It was published in Copeland Marks' fascinating book, "Indian and Chinese Cooking from the Himalayan Rim."

    Recipe #233641

    My DH loves the chewy, waxy texture of tropical root vegetables. It's a chore to peel them all, but once a year I make the effort for him. Use a mixture of yuca, boniato and malanga for the root vegetables -- the 'zaar editing system doesn't recognize their names. This stew is loosely based on sancocho, the national dish of the Dominican Republican. There's no meat in this version, though, and it's cooked in the microwave, which is great for our searing hot summers in the South.

    Recipe #228629

    The first time I fixed this, my husband and I were so astonished by the deliciousness of it that I got up from the table and made another batch! We use small whole squid, but you could cut them into rings. Don't take too many shortcuts -- it's okay to use brown sugar, but try to find Thai basil. Definitely use plenty of fresh chilies for their flavor, cut out the seeds and ribs to keep the heat level down.

    Recipe #228624

    I've been working with a Danish cookbook, and I can tell you that Danish food is all about dairy products and seafood. Delicious and undeservedly overlooked. I think Danes consider smorrebrod the national dish of Denmark.

    Recipe #228545

    Our neighbors in England were vegetarians who were moving toward a vegan diet. Melissa was a great cook -- if you're vegan, you've gotta be a good cook -- and she adapted this recipe from Madhur Jaffrey's "World of the East Vegetarian Cooking."

    Recipe #228543

    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

    We're not huge salmon fans in our house -- we prefer a milder fish flavor. But this potent, easy-to-make spice mix magically erases all fish flavor so we can concentrate on the goodness of all those omega-3 acids. The recipe came from Cooking Light.

    Recipe #228471

    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

    My husband adores this soup, which, like most Hungarian soup recipes, combines creamy and tangy. I do the cooking in a slow cooker.

    Recipe #228353

    Instead of a fried corn chalupas, this recipe uses potato skins. It's a croiss between a Mexican stuffed potato and a chalupa that lets you scratch that itch for Mexican without sacrificing nutrition.

    Recipe #227994

    This easy recipe makes a big batch and is great-tasting. I know you'll dig this useful recipe out of the recipe file again and again. In the South, we use Vidalia onions for this, but any supersweet variety will do, including Walla Walla Sweets, Maui Sweets, TexSweets.

    Recipe #227929

    Yet another great recipe from To Many Cooks by San Antonio cooking school operator Nancy Wood Moorman (www.cookbookmarketplace.com). Mild, flavorful ancho chiles are stuffed with fresh guacamole. Be sure the anchos are freshly dried and still a little supple or they may break as you work with them.

    Recipe #227928

    I worked on the White Castle Cookbook a couple of years ago, and it was a great experience. The people were nice, the recipes were so much fun. Think how much fun these nachos would be at your next party.

    Recipe #227480

    One of the most fun projects I've worked on is the newest White Castle cookbook, about 2005. There were some amazingly creative and zany recipes. This one sounded like it might be reasonably good. Start it the night before, so the buns can soak up the egg mixture.

    Recipe #227479

    Leftover ham at the holidays? I share your pain, so I dug this recipe out of a Swedish cookbook. It's wonderful comfort food. You can use from 3 to 6 ham slices.

    Recipe #227349

    Evil Jungle Prince was the first Thai dish I ever made, and was so good that we went into the kitchen and made another batch to eat right then and there! These days I make it with tofu, but chicken tastes better.

    Recipe #227338

    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 a whizz-bang recipe that tastes better than the sum of its ingredients. The leftovers taste even better, I think. I often puree the leftovers and add chicken broth for instant bean soup. This recipe is adapted from one that appeared in Gourmet so long ago that the balsamic vinegar features a note: "balsamic vinegar available in specialty foods shops."

    Recipe #227282

    About once a year, I spend the time to make a meatless meatloaf from nuts. It's very good, rich and filling, and so satisfying with a mushroom gravy. I think this recipe is from a Ukranian or Georgian cookbook. Be sure to chop the onion and celery teensy. Big chunks of either create a weak structural point in each slice and they can fall apart.

    Recipe #227274

    Another good appetizer from my vegetarian days that we're bringing back into our diet. See what you think. It actually works better using non-silken tofu, which is less likely to break up.

    Recipe #227246

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