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    You are in: Home / L'ecole's Public Recipes
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    126 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    2 Reviews |  By L'ecole

    It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding!

    Recipe #411809

    1 Reviews |  By L'ecole

    Can't remember where I found this, but it's wonderful! The description reads: "Here kale is used in a tart in much the same way spinach would be used. Feta balances the strong flavor. The tart is wonderful just out of the oven or reheated the next day. After that, the taste of the cooked kale becomes a little strong."

    Recipe #410035

    An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash.

    Recipe #409546

    This is my husband's Genoese grandmother's recipe for the filling for ravioli. However, if you don't have the time/skill to make "ravs," you can use it in stuffed shells or -- my favorite -- lasagna. Just use a sauce (homemade or store-bought) that contains basil for that true Genoese flavor!

    Recipe #408823

    1 Reviews |  By L'ecole

    An exotic, fairly spicy recipe that will impress everyone, while being quite straightforward to prepare! And if you have extra sauce, it's great over veggies too. Don't know where this recipe came from.

    Recipe #408370

    A friend of my brother's made this for a New Year's Eve party. He prevailed upon her to give him the recipe and promptly emailed it to me, urging me to "make this at once," which I did. He was so right!

    Recipe #407017

    Learned this recipe from a friend who got it from *The New Basics Cookbook* by Rosso & Lukins. Incredible combination of flavors and textures!

    Recipe #406599

    An American take on the classic Mediterranean recipe. A nice alternative to serve for friends with sesame allergies. Published in the Washington Post, July 2008. I'd double the recipe.

    Recipe #406347

    This recipe comes from *Joy of Cooking* where it is called "Spaghetti with Egg and Cheese." Written for American audiences at a time when pancetta was virtually unavailable, it calls for bacon instead. Actually both are delicious -- just different -- so I'd try it with each and make up your own mind. Not the healthiest thing to eat, but some good as an occasional treat!

    Recipe #406138

    There is another recipe posted quite similar to this, but this version uses olive oil instead of butter, so it's a tad healthier.

    Recipe #401728

    1 Reviews |  By L'ecole

    So you think you don't like spinach? Give this a try and I can almost guarantee that you'll change your mind!

    Recipe #398154

    A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature.

    Recipe #397947

    1 Reviews |  By L'ecole

    Our neighbor, Mary, prepared this for us one night, and we fell in *love*! The sugar and rice vinegar combo distinguish this version from the others that are posted.

    Recipe #397913

    Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing.

    Recipe #397625

    5 Reviews |  By L'ecole

    From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.

    Recipe #396771

    Easy, healthy and delicious. We upped the pasta a little -- but then we're hearty eaters, and we didn't serve anything with it, other than a little bread.

    Recipe #395884

    1 Reviews |  By L'ecole

    From one of those "five ingredients" cookbooks. Just add a little S&P (and use light honey-mustard dressing) and you've got an easy, healthy meal; the meat falls off the bone!

    Recipe #395569

    What more can I say? Don't know where I got it from, but it's sure yummy!

    Recipe #394622

    Most Americans (unless they're lucky) aren't familiar with this wonderful Mexican dish, since it's eaten more in Central and Southern Mexico. Moreover, hominy (unless you're from the South and know about grits, but that's quite different) is likely to be unfamiliar to most American palates. This simple version with comparatively few ingredients is a nice introduction to this delightful stew. If you can't find Anaheim peppers (our supermarket carries them sporadically), you can substitute Cubanelles and then add more cayenne.

    Recipe #394160

    1 Reviews |  By L'ecole

    For the last year or so this has been our absolute favorite fish recipe. We usually make it with haddock, but any white fish will do. We started off using dill and then switched to parsley (although both options are good -- it's a personal thing). We even made it with cilantro one night when that was all we had, and that was terrific too!

    Recipe #394159

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