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    199 Recipes

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    This recipe is from the San Jose Mercury News and Chef Matthew Silverman. The first time I made it I did not have the fontina cheese and subbed mozzarella. I know they taste a lot different but it was still wonderful. I did not feel the need to use the additional olive oil but am leaving it here in case you would like to use it. This is so addicting. Great presentation for guests too!

    Recipe #427933

    From For variations on the recipe, see below.

    Recipe #427929

    This is from Their intro to the recipe is "Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well with everything from potatoes to fish. Because of their distinctive flavor, leeks have been used most often as a flavoring, but more and more they're turning up on their own, often as a kind of bedding or nest for meat or fish fillets.

    Recipe #427928

    Very refreshing Middle Eastern recipe. From The essential Mediterranean Cookbook. Grate the orange zest before segmenting.

    Recipe #427925

    This recipe is from

    Recipe #427921

    You can use fresh fava beans for this. Just remove the beans from the pods and then proceed. Peeling the fava beans is time consuming but well worth it! From the cookbook Mediterranean Food of the Sun.

    Recipe #427919

    From the cookbook Mediterranean Food of the Sun. Their introduction reads "This is a traditional Greek preparation for fish, using onion, tomatoes, parsley and olive oil. Although cod is an Atlantic fish it works very well with this fish."

    Recipe #427908

    From the cookbook Mediterranean Food of the Sun. I ordered orange blossom water from Amazon and then saw a recipe here recipe #110957.

    Recipe #427907

    Roasted watermelon seeds are the perfect snack food! Try roasted watermelon seeds in place of sunflower seeds or peanuts for your next snack. A favorite Middle Eastern snack. Found on

    Recipe #427904

    Refreshing cocktail from Eating Well magazine.

    Recipe #427873

    Great summertime cocktail from Eating Well Magazine.

    Recipe #427870

    This recipe is from SKYY Vodka. Delicious!

    Recipe #427393

    From a cookbook called The African and Middle Eastern Cookbook.

    Recipe #427391

    This is a great way to use up leftovers. You can also use leftover pork for this recipe. This recipe is from Mark Bittman. He says that serving this with raw eggs is a Swedish tradition but you can serve this with fried or poached eggs.

    Recipe #427305

    This salmon is delicious! Easy to prepare. Serve this plain with lemon wedges or with a Mustard Dill Sauce. Cooking time is the time to cure the salmon. This is from Mark Bittman.

    Recipe #427303

    This sauce is great with cold vegetables, gravlax, cold meats and sandwiches. From Mark Bittman.

    Recipe #427302

    I got this recipe from Shape magazine. It is so addicting. I like things a little on the salty side but if you do not just omit the salt. So easy and delicious!

    Recipe #404799

    This recipe comes from a cookbook called Sips and Apps by Kathy Casey. It is delicious! She recommends using horseradish infused vodka or a high quality plain vodka. Enjoy!

    Recipe #403280

    This is a wonderful summertime dessert. So delicious with a nice glass of sparkling wine. This is also great served with some dark chocolate. From The Wine Club cookbook. Serve the berries in a white wine glass for a nice presentation. If you do not have rose water you can flavor the whipped cream with vanilla or lemon extract.

    Recipe #382140

    This is a great rub to use for beef, chicken and pork before grilling.

    Recipe #380743

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