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    1,411 Recipes

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    A vegetable side dish for any occasion; broccoli and walnuts with bread crumbs in a creamy veloute sauce. Adapted from a recipe by Stella Cadenta at Al Dente Blog, based on a 1973 recipe she found in _Tarrier Fare_ by Peggy Anderson and Ann Marie Doolittle.

    Recipe #442175

    Very thin, very crispy, float-off-the-table crackers. Roll them as thin as you can without tearing, and watch them like a hawk when you bake them. They will go from "blond" to "burnt" in a wink of an eye! The grits (or polenta) adds a subtle corny flavor without making them taste like tortilla chips. Adapted from a recipe by Donna Currie at Serious Eats.

    Recipe #442174

    This recipe is a gift from my friend Gary.

    Recipe #442172

    Crispy outside, quickly cooked so it doesn't have time to dry out, served with a bright lemony butter sauce, this is a great way to enjoy turkey for Thanksgiving or all year round. Adapted from a recipe in Alton Brown's _Good Eats 2: The Middle Years_.

    Recipe #441651

    Not quite an *authentic* teriyaki, this salmon is richly glazed with soy, honey, ginger and garlic, served over simply steamed bok choy. Adapted from a recipe by Blake Royer at Serious Eats.

    Recipe #441595

    After a (relatively) quick salt-and-sugar cure, these bits of porky goodness will keep for months in the freezer, ready to add meaty flavor to all kinds of dishes. This is a great way to use up scraps (especially fatty scraps) from prepping legs, hocks, necks, shoulders or bellies. Recipe by Chichi Wang at Serious Eats.

    Recipe #441587

    Earthy and slightly sweet, fluffy and moist, these buns won't clash with savory dishes (since they're missing the pumpkin pie spices). They're great with Thanksgiving dinner, or for sandwiches the next day. Adapted from a recipe by Donna Currie at Serious Eats.

    Recipe #441584

    Light, buttery and a great home-made substitute for Pillsbury Crescent Rolls. Adpated from a recipe by Tracy Schneider at Al Dente Blog.

    Recipe #441352

    A New England classic, rich with cream, sweet with corn and redolent of herbs. Adapted from a recipe by Tracy Schneider at Al Dente blog.

    Recipe #441351

    Supremely tender, this takes cube steak and elevates it to the next level, braising it in a sauce inspired by Salisbury steak. Published at Serious Eats by Nick Kindlesperger, adapted from a recipe in _I'm Just Here For the Food_ by Alton Brown.

    Recipe #441263

    This "pancake" (which is more like a Yorkshire pudding or clafoutis than an American-style flapjack) is an easy, stress-free brunch, especially in fall when apples are abundant and delicious. The size of your pie plate will determine the thickness of the pancake, and therefore the length of time it needs to cook. Taken from a recipe by Sydney Oland at Serious Eats.

    Recipe #441101

    Taken from a recipe by Joshua Bousel at Serious Eats.

    Recipe #441100

    This version, as posted by Tracy Schneider at Al Dente, comes from her casserole buddies in Vermont, Zachary and Clark.

    Recipe #441099

    Adapted from a recipe by Christy Swensson Sturt at Serious Eats.

    Recipe #441098

    Add some fall flavor and some additional nutrition to your chili.

    Recipe #441096

    Less creamy than traditional rice pudding, this is more like a sweet risotto. Adapted from a recipe in Roger Ebert's _The Pot and How to Use It_, as reprinted by Caroline Russock at Serious Eats.

    Recipe #441094

    Adapted from a recipe by Nick Kindlesperger at Serious Eats.

    Recipe #440841

    New York style pizza has a crust which is slightly crispy but also chewy, with a cornicione which doesn't puff too much. It is best made in the food processor to minimize oxidation, which can give off-flavors. The sauce is very tomato-y, with balanced sweetness and acid, and just hints of onion and herbs. The cheese MUST be dry mozzarella (the kind that comes in blocks), and must be grated at home, Full-fat is best, as the low-fat or no-fat varieties don't melt right, and it should be applied sparingly, allowing the sauce to peek through just a little after baking. To make more than 3 pizzas, make each batch of dough separately; the sauce can be scaled up in one pot. Adapted from recipes by J. Kenji Lopez-Alt at Serious Eats: and

    Recipe #440772

    Adapted from a recipe by Stephanie O'Dea at

    Recipe #440770

    Adapted from a recipe by Jack Speiss of Seatown Snackbar in Seattle, as distributed by Tasting Table.

    Recipe #440755

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