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    484 Recipes

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    From The Big Book of Breakfast, 2003, by Maryana Vollstet. This crust is used for a salmon and cheddar quiche in the book, but could be used with other savory fillings as well.

    Recipe #515389

    Recipe by Sara Kate Gillingham-Ryan, published on the blog she founded, All the essential flavors of real, classic Caesar dressing, but no egg.

    Recipe #515387

    From Andy's Diner, a restaurant in the Seattle area.

    Recipe #515385

    This does not include the ravioli filling, unfortunately. Untried as of posting date, so may be edited after I try it. Tghe trick is making the brown butter sauce. I cannot find a recipe for the braised beef filled ravioli, the only recipes available call for store-bought beef ravioli, so you're on your own there. I suggest using a brasato recipe using chuck to make the pasta filling, which is what I plan to do.

    Recipe #515383

    Great with ribs, a little spice, a little acid, and something different from the same old potato salad.

    Recipe #515382

    A pantry dinner, a great way to get more vegetables into your diet. Add other cheeses if you can't get good, creamy Bulgarian feta (the best).

    Recipe #514988

    A Bon Appétit Test Kitchen recipe, a great spread or dip. Taste the labneh before adding salt, as some varieties are already salty enough.

    Recipe #514815

    From The Japanese Cooking Class Cookbook. Best with fresh clams, but canned baby clams can be used in a pinch, just don't cook them, as they are already cooked, just marinate them in a few drops of sake. Raw clams may also be used if they are VERY fresh. Place shucked raw clams in a sieve, immerse them in a large bowl containing 3 cups cold water and 2 tsp salt. Gently shake colander several times, allowing water to rinse clams; drain well.

    Recipe #514716

    From The Japanese Cooking Class Cookbook. A good quick sea-based dish for a warm night, and would be even better with some fresh raw or grilled tuna. Wakame is a flavorful and nutrient-dense sea vegetable available in dried form in Asian markets. This makes a nice lunch with a small bowl of rice on the side and a cup of miso soup.

    Recipe #514714

    Another simple recipe from The Japanese cooking Class cookbook.

    Recipe #514661

    A Japanese recipe for springtime from The Japanese Cooking Class Cookbook.

    Recipe #514561

    Wedges of chicken and Asian seasonings, served at room temperature; meatloaf, Jaspanese-style! From The Japanese Cooking Class Cookbook.

    Recipe #514483

    From The Japanese Cooking Class Cookbook. Do not confuse Japanese seven spice powder (shichimi togarashi) with Chinese five spice powder, they are totally different critters.

    Recipe #514482

    A simple miso soup from "The Japanese Cooking Class Cookbook".

    Recipe #514383

    Braised kabocha squash (or acorn squash), from "The Japanese Cooking Class Cookbook". Leave the edible green skin on for the color contrast or peel the pieces if you prefer.

    Recipe #514378

    There are many versions of these savory custards. This one is from the "Japanese Cooking Class Cookbook".

    Recipe #514373

    From Susan Fuller Slack's "Japanese Cooking".

    Recipe #514367

    A sauce to dip cold cooked buckwheat noodles into, from Susan Fuller Slack's "Japanese Cooking". This makes a lot of sauce, but can be easily divided.

    Recipe #514365

    A generous one-dish meal from the oven adapted from a Bobby Flay recipe in Bon Appetit. Do NOT use bagged, chopped greens for this, the tough stems in the mix will ruin it. Get whatever whole greens look best on shopping day: mustard, chard, kale, spinach, etc. You may need to just the saute time for the greens depending upon how tender they are. Use extra Caper Vinaigrette on cooked chicken or a salad.

    Recipe #514362

    Adapted from Susan Fuller Slack's "Japanese Cooking". The dressing is equally good over other cooked vegetables like broccoli or zucchini.

    Recipe #514361

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