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    126 Recipes

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    Used to make Marak Temani (Yemenite Beef Soup).

    Recipe #498561

    Tasty and healthy alternative to the mayonaisse-based versions. Calls for poached breast halves; I used rotisserie chicken, which was just fine! Don't know where I got this recipe from; apologies to the creator. Time doesn't include poaching the chicken, since I didn't!

    Recipe #427454

    Talk about exotic! Healthy and loaded with flavor. I pulled this off of the World Hearth Circle of International Cooking website ( a year or two ago and just finally got around to making it; what a revelation! Some folks may find the amount of cayenne a little overwhelming and may want to cut back a tad, but that's a personal thing. Prep time does not include 1 hour of chilling prior to serving.

    Recipe #430032

    Easy one-pot main course; serve with a tossed salad. From Martha Stewart's *Everyday Food.*

    Recipe #450170

    3 Reviews |  By L'ecole

    Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**

    Recipe #479249

    A nice use for rotisserie chicken, courtesy of *Everyday Food*. You may want to add a little more oil and vinegar after you've mixed it, as otherwise the couscous may be a tad dry. Lovely combination of flavors and textures!

    Recipe #440759

    Can't remember where I found this recipe but I finally got around to making it for a party last night and it got rave reviews. Wonderful combination of textures and flavors, with just the right combination of bitter, sweet, and salty!

    Recipe #472586

    A quick and easy recipe for those hot summer days when you really don't want to use your stove or oven, courtesy of Kitchen Daily. Nice combination of flavors and textures!

    Recipe #483283

    This is a take on a recipe included in Mark Bittman's "101 Simple Salads for the Season," published in the *New York Times* in 2009 (it was #75). He just suggested ingredients, but did not give proportions; my addition (the Lower East Side?) is the Dijon mustard. Not the healthiest of salads, but some good!

    Recipe #435232

    Dead easy recipe for scallops that appeared in "Relish Magazine" an occasional insert in our local newspaper. I think I'd want to add a little hot sauce or chili flakes next time, as the hotness would counterbalance the sweetness of the marmalade nicely.

    Recipe #451144

    1 Reviews |  By L'ecole

    Got this recipe out of Rachel Raye's magazine two summers ago. It's become a great favorite. Don't skimp on the fresh ginger!

    Recipe #388777

    Not your typical pesto -- but outrageously delicious! This is my husband's grandmother's recipe. In 1986 it was published in a cookbook entitled *Italian Provincial Cookery* by Bea Lazzaro and Lotte Mendelsohn. Louisa was a shepherdess outside of Genoa before emigrating to Massachusetts early in the 20th century; she substituted cream cheese (more readily accessible) for sheep or goat cheese after arriving in America.

    Recipe #391330

    2 Reviews |  By L'ecole

    Like the rest of the northeast, it's been a hot summer here in Eastern Maine; however, most of us here don't have airconditioning, so I'm on the lookout for interesting whole-meal salads! Found this on epicurious. If you haven't tried hominy, it's about time: it's corn treated with cooking lye, so that it comes out with a texture and flavor somewhere between corn and garbanzo beans. Recipe calls for yellow hominy, but all we can find here is white; doesn't make any difference in the taste, from what I can tell. Give it a little time in the refrigerator before serving so it's nice and cold!

    Recipe #433242

    Unusual and tasty combination of colors and textures, courtesy of

    Recipe #481426

    A cold pureed soup that's an interesting change from gazpacho. Found on, an interenational soup recipes site.

    Recipe #517204

    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

    I was deputed to make a salad for a small St. Patrick's Day celebration and found the following through a google search. It has nothing whatsoever to do with Ireland -- other than being the right color scheme -- but it was a big hit! Nice combination of textures and flavors.

    Recipe #514363

    Kind of a silly little recipe that appeared in the first "Frugal Gourmet" cookbook --but it works!

    Recipe #393935

    A.k.a. "huevos con salsa verde." Simple breakfast dish; the citrus affect of the tomatillos pairs nicely with the creaminess of the eggs. From

    Recipe #505206 published a wonderful article entitled "Quick And Easy No-Cook Pasta Sauce Recipes," showing how to make (and vary!) a fresh tomato sauce, pesto, and a Parmesan sauce. The idea behind the article was to present recipes that could be made in the time that it takes to cook the noodles. This was our variation on their theme of tomato sauce. Don't skip the anchovies: smashed, they add an amazing depth of flavor and you won't know that they are there!

    Recipe #476556

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