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    173 Recipes

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    These are absolutely AMAZING. Recipe courtesy Stephanie Izard, total genius and mastermind behind Girl and the Goat in Chicago.

    Recipe #491807

    By Stephanie Izard. (delicata squash can be replaced with butternut squash)

    Recipe #491806

    This recipe is Stephanie Izard's, and is served at her restaurant Girl& the Goat in Chicago. I recommend checking out Stephanie's video to see how she slices the cauliflower for optimal cooking in this dish:

    Recipe #491805

    by Liz Prueitt, Pastry Chef and Co-Owner, Tartine Bakery in San Francisco. Prep/cook times don't reflect recommended overnight refrigeration. Yield depends on what size you make them.

    Recipe #491511

    Literally the best milkshake ever, homemade or otherwise. Ridiculously decadent (but so worth it), this is a take on the Latin American Avena drink. From the book Thoroughly Modern Milkshakes by Adam Reid. Please be sure to use good-quality oats, not the instant or cheap-o processed kind.

    Recipe #490819

    From Cooking My Way Back Home by Mitch Rosenthal

    Recipe #490660

    Created by Christina Tosi for Momofuku Bakery & Milk Bar

    Recipe #441221

    A healthy alternative to carrot cake? One, moreover, that you can eat for BREAKFAST? Impossible, right? No! This recipe, from Sheila on livewell360, has become one of my favorite healthy yet decadent breakfast or dessert recipes. I like to add golden raisins.

    Recipe #414596

    This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.

    Recipe #408288

    By Martha Rose Schulman for the New York Times. "This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe."

    Recipe #407966

    From NPR. NICOLE SPIRIDAKIS's recipe.

    Recipe #405926

    This is a sort of crustless quiche — perfect for a quick weeknight dinner along with slices of good bread or a handful of roasted potatoes. From NPR.

    Recipe #405923

    By Julie O'Hara for NPR. Can use Chinese flowering cabbage, spinach or Swiss chard.

    Recipe #405906

    from "5 spices, 50 dishes" by ruta kahate. an indian dessert.

    Recipe #385756

    from "5 spices, 500 dishes" by ruta kahate. a sort of indian slaw.

    Recipe #385754

    from "5 spices, 50 dishes" by ruta kahate.

    Recipe #385752

    from "5 spices, 50 dishes" by ruta kahate. instead of canned black-eyed peas, 1 c dried black-eyed peas can be used (but they must be rinsed and soaked in water for 6-8 hours)

    Recipe #385749

    from "5 spices, 50 dishes" by ruta kahate

    Recipe #385713

    Recipe #385711

    from "5 spices, 50 dishes" by ruta kahate

    Recipe #385709

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