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    502 Recipes

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    Porterhouse is my favorite cut of steak and this is a great way to make it. Adapted from "Weber's Charcoal Grilling" by Jamie Purviance.

    Recipe #377678

    This simple main course can be ready in about 20 minutes.

    Recipe #377038

    Like my favorite chocolate cupcakes (posted separately), these are a little bit of work, but they're so very good. And they are like a primer in that you can change the extract, add citrus rind or fruit, use your imagination. But the basic recipe, by way of the LA Times, is a gem.

    Recipe #377023

    These are very rich and do require a little bit of effort, but oh they are good. By way of the LA Times.

    Recipe #376983

    Adapted from a Wine Spectator recipe, featured as part of a Thanksgiving menu. Really quite simple to do and presents beautifully -- an elegant starter which can be prepared entirely in advance..

    Recipe #375423

    A Susan Nicholson recipe. Cooking time includes 24 hours marinating time.

    Recipe #375413

    Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month.

    Recipe #375411

    Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.

    Recipe #375392

    From Michael Chiarello, a great addition to an hors d'oeuvre/cocktail party spread.

    Recipe #375336

    From Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier. This can be made with either butter or olive oil, but if you use the oil make sure it is a really good one with a flavor that will complement the other ingredients. Clothilde suggests garnishing with very thin zucchini slices, sprinkling with 10x or glazing with bittersweet chocolate; I go for confectioner's sugar sifted through a doily or stencil.

    Recipe #375322

    A white sparkling version of the classic from Chef Jose Andres.

    Recipe #375286

    From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels.

    Recipe #375264

    Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.

    Recipe #375108

    Simple salmon with a knockout sauce. From the Wine Spectator.

    Recipe #375096

    Named for Chef Jose Garces' newest Philadelphia venture, these pecans are lovely with a drink. Use the hot sauce of your choice--I like Crystal or Sriracha--and make it as hot as you like--I prefer just a hint of a burn. Time does not include cooling time.

    Recipe #375090

    This dish, from Olives & Oranges by Sara Jenkins and Mindy Fox is a great way to use cherry tomatoes. "As the tomatoes lightly brown in olive oil in a hot skillet, their skins burst and their juices caramelize, giving this quick sauce a depth that one usually encounters only in slower-cooked versions," the authors write.

    Recipe #373738

    Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible.

    Recipe #354429

    Here, a boneless pork loin is stuffed with a flavorful herb-and-garlic mixture, then roasted with fresh pears and leeks. A creamy mustard pan sauce adds the finishing touch to this succulent dish. From Williams Sonoma.

    Recipe #352556

    Little nuggets of fresh mozzarella cheese, known as bocconcini, are breaded and deep-fried, then paired with a piquant tomato sauce for dipping. Adapted from chef Nate Apleman of SPQR via Williams Sonoma.

    Recipe #352466

    From the LA Times, for the best flavor, use tart apples such as Gala, Winesap or Arkansas Black. This recipe can be prepared several days in advance and kept tightly covered in the refrigerator.

    Recipe #349902

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