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    84 Recipes

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    After reading pages of discussion about this dish over at eGullet, I knew I had to try it. This is wonderful! I'm not sure it tastes like french fries as much as they claim, but cauliflower cooked this way has a wonderful earthiness. Definately cut it as thinly as possible, because the browned bits are the best!

    Recipe #162910

    My mom made fun of me the first time I made this quiche, because it doesn't have any cheese! According to her, the definition of quiche is "cheese pie." I don't know if that's true. But I do know that I don't notice the lack of cheese in this quiche.

    Recipe #154217

    This is a good crust for savory tarts or quiches that call for a par-baked crust. I adapted this for the food processor from a recipe in Sara Moulton Cooks at Home.

    Recipe #154002

    This is a good basic recipe for a par-baked crust for quiches or tarts.

    Recipe #154001

    There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]

    Recipe #153142

    This is the chicken salad I make when I want something simple and comforting. I like this on wheaty rolls, or on a bed of romaine lettuce.

    Recipe #152056

    This is a very reliable standard bread machine recipe for a 1 lb loaf. Too many people I know have bread machines but don't use them because they don't know how to do anything but use a mix! This will make a nice soft loaf as is, and it's also a great jumping off point for experimentation. Try varying the types of flour, fat, and sugar. Or try adding things like spices, nuts, mustards, or cheeses. My goal with this recipe is to get people comfortable enough with baking in their bread machines that they'll experiment. (If your machine only makes a 2 lb loaf, simply double all the ingredients.)

    Recipe #148895

    This is a thick, fragrant, and hearty stew. Very satsifying on a cold day, very good for you, and very cheap. Can't really ask for more than that from a single recipe.

    Recipe #148061

    This is a hearty, flavorful bread, good enough to eat as a quick snack on it's own. I love hunks of this as a side dish to soups and stews. I used to knead the feta and spinach in by hand after the dough cyle was complete, but this method is a lot easier, and everything gets much more well integrated. [Whole Grain Breads by Machine or Hand - Beatrice Ojakangas]

    Recipe #148059

    There were a lot of good looking recipes kicking around here for various pear jellies and jams, but none were quite what I was looking for. So I tinkered with existing recipes and came up with this one. It's very sugary sweet, which scared off some friends of mine when they tasted it straight out of the jar. (TIP: never leave jars of jam out around your hungry bachelor friends!) When they came to their senses and tried it on something (toast, waffles, biscuits, oatmeal, etc.), they were won over. This goes great with peanut butter too. (I make this with a mix of half Bosch and half Asian pears.)

    Recipe #147884

    I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know! [http://www.seedsofknowledge.com/teajelly.html]

    Recipe #147883

    When you don't want to spend the $0.39 on the blue box.

    Recipe #147556

    Just a good basic pancake recipe. Who needs Bisquick?

    Recipe #147555

    Just a nice basic french toast recipe. Nothing fancy. This actually works better with stale bread, go figure.

    Recipe #147554

    This is one of my favorite suppers for eating alone. The combination of flavors is just unbeatable! [Solo Suppers - Joyce Goldstein]

    Recipe #146784

    This is an addition to a good basic risotto recipe. I add this to a double batch of my Basic Risotto (recipe #145066). The mushroom mixture is ridiculously flavorful.

    Recipe #146362

    My mom used to make this all the time when I was a kid. She'd save the crumbs left at the end of every bag of Lays potato chips until she had enough to make this. This is such a fun way to eat chicken! The quantities here are approximate, to give you an idea.

    Recipe #145933

    Wow this soup is such comfort food for me. Especially served with cornbread made from the $0.39 blue box mix. This was always my favorite thing about the Honey Baked Ham my parents did for Christmas and Easter every year (although ham and eggs is a close second).

    Recipe #145910

    Made with penne and the parmesan, this is a meal in a pinch for me, needing maybe just a slice of toasted bread rubbed with garlic. Made with curly egg noodles, this is an ideal side for anything from a piece of a cooked turkey to a thick beef stew.

    Recipe #145908

    This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.

    Recipe #145902

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