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    119 Recipes

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    Adapted from Tom Douglas's "Seattle Kitchen". The key is to put it all together at once and be sure that the butter is softened. Also can be made a week ahead and held, tightly wrapped, in the refrigerator or for longer in the freezer. Also great on halibut, summer squash or cornbread.

    Recipe #309061

    I'm an anchovy-lover. If you are one too, you will like this. If you know an anchovy-hater, don't tell them and I bet they won't even know. The anchovies completely break down into the sauce. Of course you need excellent anchovies, and that means ones that are packed in olive oil, preferably from Italy or Spain.

    Recipe #286641

    An old drink.

    Recipe #127375

    This recipe is adapted from Tom Colicchio's "Think Like a Chef" cookbook. We had a very nice, thick piece of wild salmon, so I decided to try this recipe. I still think I need more practice with making the salt crust and getting it off, but it was a very interesting change of pace for salmon.

    Recipe #123268

    Adapted from Ina Garten's "Parties" cookbook, this sounds banal, but is a lovely vegetable side. Very simple and very flavorful.

    Recipe #110718

    This is adapted from Ian Garten's "Parties" cookbook. I made it for a Steeler's playoff game 2005. They won, so it has good luck. It was nice to have a chicken-based chili rather than beef after grubbing on so much bad-for-you snacks. As Alton Brown says, "when you realize 'chili' is about the chilies it will all come together for you."

    Recipe #110468

    High marks for presentation

    Recipe #110461

    This is a very simple side dish, that has lots of flavor. I like to serve it in the fall in winter because it seems light and fresh and still well-balanced with creamy sides. I made it up all on my own ;-)

    Recipe #105611

    This was served at our wedding and it was really delicious. I thought all spinach salads were pretty much the same until I tried this dressing.

    Recipe #99450

    A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.

    Recipe #98268

    Served at our wedding. A little pre-wedding snack with cocktails. Cashews are the perfect sweet nut for these pungent seasoning.

    Recipe #98184

    This was a huge hit at our wedding. It went terrifically well with the whole roast pig we did ;-)!

    Recipe #98114

    Served at my wedding and it was the biggest hit. People cannot quite identify what is in it, but they love it.

    Recipe #97942

    This was one of my favorite side dishes served at our wedding. I plan to make it a lot. Pistachios and grapes are such a surprise in pasta salad but we love it!

    Recipe #97468

    This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.

    Recipe #97397

    I made this little appetizer up in a pinch one day (when I was out of eggs and Mean Chef was coming to dinner). Most people do not see dates sliced like this, but they look so artful and the sweetness of the dates matches well with the tart cheese.

    Recipe #79015

    The perfect garnish for a Christmas Cosmopolitan or Cranberry Martini.

    Recipe #78583

    This sounds so amazing. Simple. Different. Summer fun! Could be served as an appetizer, side dish OR dessert. Adapted from "The Great Curries of India" by Camellia Panjabi.

    Recipe #63363

    This is a recipe my friend Jen served at Easter brunch that I had to have the recipe for. It is very spicy (2 Tablespoons of cardamom!) and yummy. It is wonderful served with strawberries, but just fine on its own.

    Recipe #61660

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