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    116 Recipes

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    From a cookbook I'm working with, I'm posting this here to try later. Sounds fantastic, and probably a great Passover dish for households that keep kosher.

    Recipe #167889

    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

    We get a box of organic produce each week from a nearby farmer. In spring, everything in the box is a "green," and we have found some very creative ways to eat them. This recipe appeared in Gourmet in the early 1990s.

    Recipe #166999

    The combination of arugula, feta, garlic and pepper flakes creates a flavor bonanza that's far more than the sum of its parts. A perfect use for tough arugula, since a little cooking tenderizes it without driving out flavor.

    Recipe #166620

    Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.

    Recipe #166398

    Give it the Bass-o-matic treatment in a food processor, then chill and fry. salmon, tuna, amberjack, halibut and other steak-like fish would be fine substitutes for the mahi mahi. Prep time doesn't include the chilling.

    Recipe #162023

    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

    I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.

    Recipe #160657

    We used this as a salsa with fish, omitting the water.It was delicious. Recipe from Gourmet.

    Recipe #160655

    So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong.

    Recipe #160618

    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

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

    Recipe #160258

    A frozen confection featuring an oatmeal cookie crust, a fudge layer and a coffee cream topping -- like a big ice cream sandwich. Prep time doesn't include freezing time.

    Recipe #159903

    I'm a bad Southerner -- I don't like country music or raisin pie, but this one might change my mind. Recipe from "Famous Dave's Backroads and Side Streets" cookbook, which has some incredible recipes. The baking time seems a little long at that temperature, so if you make it before I do, please include that detail in your review.

    Recipe #159897

    Easy cocoa filling and a homemade dough -- the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time I'll use fast-rising yeast and will report.

    Recipe #159893

    Brownie layer, peanut butter filling and a homemade marshmallow-y topping!

    Recipe #159885

    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

    A delectable cookie that's good with coffee.

    Recipe #157635

    This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.

    Recipe #157588

    There's not a better accompaniment to vegetable soup on a wintery night!

    Recipe #155423

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