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    297 Recipes

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    Amped-up version of the carbonara I had while living in Italy.

    Recipe #427037

    OMG these are AMAZING - my new favorite savory biscuits. They blow Red Lobster's Cheddar Bay biscuits OUT OF THE WATER!! James Villas' new cookbook, Pig: King of the Southern Table shows what all great Southern cooks understand. Lard--and only lard--is the secret to amazingly fluffy biscuit texture.

    Recipe #426643

    For a Sangria recipe that gets the balance right but also adds a few touches of uniqueness, try this one courtesy of master mixologist Tony Abou-Ganim. For the red wine, be sure to use a simple yet robust and reasonably tannic red such as Marques de Caceres or El Coto. Also, this recipe should serve eight or more people adequately, so invite over some friends! .

    Recipe #426639

    From; this is a classic dish called Merluza y Almejas En Salsa Verde that my abuela used to prepare; a recipe that is one of the front-runners of traditional Basque cooking. Salsa verde appears in many dishes: with clams alone, with monkfish or fresh cod, or with a combination of clams and hake, as in this recipe. Hake, a noble and expensive fish when caught in Cantabria's local waters and in the Bay of Biscay, is also available in the United States at good fish markets, where it is sometimes imported from Chile. Basque hake is better if you can find it: the flesh is tighter and tastier, and the skin is darker and very shiny. Prep time includes the time to purge the clams of their sand.

    Recipe #424486

    Spanish trained chef Alex Urena learned this recipe for the Spanish version of crème brûlée from the grandmother of a friend he met while training at Spain's famed El Bulli restaurant. I simplified it a little as his original recipe called for oven-drying regular brown sugar in the pre-heated oven for 18 minutes, which you can certainly do if you can't find raw sugar. The silky texture of this dessert is amazing! Cooking time includes chilling time.

    Recipe #423661

    My grandmother grew up cooking at her uncle's side; he was a chef in a very fancy restaurant in Northern Spain. Needless to say, she was very accomplished in the kitchen! This is a Spanish staple, and always a kid's favorite. Enjoy!

    Recipe #423655

    Friends have raved to me about this sangria; I guess because I'm from Spain and have sampled plenty, lol :) Going to a party this weekend where I'll try it for myself, but wanted to post here so I don't lose the recipe!! Prep time includes marinating and chilling time.

    Recipe #422241

    A fresh and lovely way to eat octopus. It's been said that adding a wine bottle cork into the simmering water will help tenderize the meat.

    Recipe #421989

    In Paris-based pastry chef David Lebovitz just-released recipe book, Ready for Dessert: My Best Recipes, he shares more than 170 recipes--including new creations and old favorites--like these unparalleled chocolate chip cookies. The chunky-chewy treats come out of the oven pebbled with chopped nuts and oozing chocolate. Your hunt for the perfect chocolate chip cookie is officially over. Preparation time includes chilling time for the dough.

    Recipe #421985

    A gorgeous green spring soup. Yummmmmmm......

    Recipe #421969

    My favorite Mexican restaurant in Baltimore has a spicy/sweet margarita that is very similar to this one; in honor of Cinco de Mayo, I am posting it here! I like the idea of rimming the glass with a salt-sugar combo... Prep time is infusion time for the tequila.

    Recipe #421799

    From "Top Chef" contestant Jennifer Carroll, of 10 Arts in Philadelphia (an Eric Ripert restaurant, for all the foodies out there :) Simply the most outstanding mac and cheese EVER. Bar none.

    Recipe #421796

    An amazing recipe from chef Jesse Schenker of Recete, his new restaurant in New York. The seared scallops served over a fragrant coconut-mussel broth is one of his most popular dishes--and with good reason. French, Spanish and Asian influences mingle in this refined take on seafood stew--an impressive first course for a dinner party, but fast and easy enough for any night. I'm a lover of anything soup, seafood and coconut milk-y; so this is a winner for my palate!!!

    Recipe #421787

    A tasty and easy recipe that can be either an appetizer or light lunch. The sauce can be doubled and used later as a pasta sauce or dressing for crudites. Do make sure NOT to skip the step to dry the scallops, as this is what ensures that lovely, caramelized crust! This recipe was adapted from Jennifer Hess and can be found on

    Recipe #421778

    From the Food52 website. This was soooo amazing the first time I made it that my husband ate the rest in the middle of the night - it was supposed to be my lunch the next day!!! How can you go wrong with asparagus, leeks, pancetta, garlic, orange zest, parsley and pine nuts. Savory, fresh, addictive!!

    Recipe #421771

    If you love roast beef and have ever been scared to make your own for Christmas, Easter or other holidays - you're welcome :) Cooking time includes overnight resting time.

    Recipe #421769

    This is an elegant, impressive and CHEAP recipe - just four ingredients and it takes just a few minutes to put together! This can also be used in place of lemon curd for a tart in a parbaked shortbread crust.... Fabulous served with berries or little crisp almond cookies; it's an easy way to finish a meal for company. Cooking time includes chilling time.

    Recipe #420205

    My husband and I are huge horseradish fans - this dressing is not only amazing on salad greens, but you can use it to make a fabulous shrimp salad, or just as a dipping sauce for crudite or poached shrimp/chicken/etc....

    Recipe #420204

    An AMAZING recipe from blog Food52.... Just four ingredients and three simple stages and you have an inexpensive dessert that's easy enough to whip up for your kids and impressive enough for special guests. You can add a little sugar or more honey to the yogurt if you'd like, but I love the tart saltiness against the bright citrus/mint of the granita.

    Recipe #420203

    A sophisticated recipe with savory, sweet and salty notes. A lot of steps, but none of them difficult. Enjoy!

    Recipe #420002

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