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    484 Recipes

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    Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Recipe#12165.

    Recipe #497660

    Yet another pasta puttanesca type recipe, adapted from a Gordon Ramsay recipe.

    Recipe #497621

    This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith.

    Recipe #497298

    I'm not big on dessert, but this one looks really good! A Margaret Campos recipe (inspired by a Deborah Madison recipe), published in New Mexico Magazine, June, 2012. The crust is a batter. I'll be making this with figs next summer. If you can't locate creme fraiche, it's very easy to make with cream and a little buttermilk or yogurt as a starter.

    Recipe #497092

    1 Reviews |  By Zeldaz

    A Santa Fe School of Cooking recipe, published in New Mexico Magazine, June, 2012.

    Recipe #497091

    Recipe adapted from one made at Josh's, a Santa Fe restaurant which is now closed.

    Recipe #497090

    A blend of two recipes, one by Madhur Jaffrey. It calls for two forms of cumin, but use what you have.

    Recipe #496353

    A recipe developed by Pikl-It for their 1.5 liter fermenting jar. Mildly acidic, tasty, great in salads, sandwiches, or on their own.

    Recipe #496077

    Adapted from a recipe of the week from Denver Green Chili (sic). A pantry dish, but it sure isn't health food! Can be doubled and baked in a 9 X 13 pan for 30 to 45 minutes.

    Recipe #495909

    Adapted from a Perfect Pantry recipe. We were skeptical about the feta, but it's great! I use Bulgarian feta if I have a choice, as it's much creamier than other types, but any feta you can get will work just fine. Instead of Greek seasoning, I use a combination of oregano, basil, fennel seed, Aleppo pepper,and minced garlic. If you're short on the chicken stock, use a cup or two of plain water as needed. This soup freezes well.

    Recipe #495623

    From the long defunct Rockin' Robin Cafe in Oswego, NY. The owner/cook was pretty temperamental, but he made killer soups! I love the sage in this, it's a nice change from basil.

    Recipe #495490

    Za'atar is a Middle Eastern herb mix based heavily on thyme. If you cannot locate it, you can make your own or substitute Herbes de Provence or just use dried thyme. This recipe is adapted from a recipe by Lauren Keating, on Healthy-Delicious.com. She says of her recipe,"Flipping the chicken has the effect of roasting it on a spit, distributing the juices throughout the meat and keeping the breast from drying out."

    Recipe #495020

    1 Reviews |  By Zeldaz

    From The Chew. Serve with crusty bread and/or salad.

    Recipe #495017

    From Robaire's French Restaurant in L.A. Posted in an old thread by a member named markhad, who says it was published in the L.A. Times years ago. Thanks to markhad! Any questions, ask him/her.

    Recipe #494872

    From New Mexico Magazine. Add a pound of ground lamb or beef if you like. The "chili powder" should read chile, not chili, but the software keeps changing the spelling of the ingredient on me. It should be pure ground red chile, not chili powder, which has other ingredients added to it.

    Recipe #494661

    This is a very wet, loose batter.

    Recipe #494228

    Adapted from a Tasting Table recipe, which was itself adapted from a recipe by Nathan Shapiro of the Ashby Inn in Paris, VA. It makes LOADS of gravy for the amount of meat, so plan for that. I actually use about half as much stock as it calls for, as my pressure skillet won't hold that amount, and it still makes plenty of gravy, which can be used to make beefy soups later.

    Recipe #494201

    A Lidia Bastianich recipe, so you know it's got to be good! A meal in itself, and the leftovers are great. For another version, use some zucchini for part of the eggplant and alternate layers. Prep time includes draining, coating, and baking eggplant.

    Recipe #494196

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