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    1,411 Recipes

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    Adapted from a recipe by Ina Garten in _How Easy Is That?_ as published by Caroline Russock at Serious Eats. http://bit.ly/9H4cLc

    Recipe #440715

    From a recipe by Stephanie O'Dea at A Year of Slow Cooking.

    Recipe #440712

    Lighter than traditional mashed potatoes due to using half-and-half instead of butter and cream. Blanched basil adds lightness and brightness. Adapted from a recipe by Caroline Russock at Serious Eats, which she adapted from _How Easy Is That?_ by Ina Garten. http://tiny.cc/zpt6g

    Recipe #440669

    Adapted from a recipe at http://tiny.cc/9a2ra

    Recipe #440668

    Adapted from a recipe by Stephanie O'Dea at http://bit.ly/bEOztM

    Recipe #440667

    Easy and savory. Adapted from a recipe by Stephanie O'Dea at http://bit.ly/904q0u

    Recipe #440665

    Lime, mint and rum, with the silky sweetness of coconut.

    Recipe #440226

    A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_). http://bit.ly/cleMr5

    Recipe #439802

    You could use pine nuts instead of almonds, if you prefer. Adapted from a recipe in _Moro_ by Samuel Clark, as published by Nick Kindlesperger at Serious Eats. http://bit.ly/bw6Gqz

    Recipe #439800

    Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/c7Kddy

    Recipe #439798

    A humble peasant dish, this will be best made with real French _lentilles du Puy_. Adapted from Dorie Greenspan's _Around My French Table_ as published by Caroline Russock at Serious Eats. http://bit.ly/d4IBaV

    Recipe #439797

    Adapted from Roger Ebert's _The Pot and How to Use It_ (yes, THAT Roger Ebert), this uses a rice cooker to make a luscious rice dish with bits of chicken and shiitake. Don't use a supermarket-standard soy sauce, or it will be too salty - seek out a light soy, it will be worth the effort. Adapted from an article by Caroline Russock at Serious Eats. http://bit.ly/apOK39

    Recipe #439778

    Lightly spiced and redolent of pumpkin and apples, this is a perfect fall accompaniment for toast or pancakes. If using a whole pumpkin, it should be no more than 2 pounds for this quantity; if larger, scale up the sweeteners and spices. Adapted from recipes by Kumiko Mitarai at Serious Eats. http://bit.ly/aFoXp5

    Recipe #439755

    This is a quick bread, leavened with baking powder, not yeast, giving it a dense, moist crumb. You can use olive tapenade instead of diced ham if you prefer. Adapted from a recipe at Brown Eyed Baker (which she adapted from Dorie Greenspan's _Around My French Table_). http://bit.ly/a9clqz

    Recipe #439681

    Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/aMZvTp

    Recipe #439680

    Adapted from a recipe by Stephanie O'Dea. http://bit.ly/bqEd0m

    Recipe #439665

    This is almost like a vanilla custard pie, but with a less-sweet crust and less-sweet filling, it works as a great brunch dish. A very light sprinkle of grated nutmeg or ground cinnamon over the top is a nice addition. If you sprinkle the top with sugar and brulee it, this could be a wonderful addition to afternoon tea. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/aNsISi

    Recipe #439509

    This is essentially a giant butter cookie, flavored with salt for an amazing salty-sweet experience. With so few ingredients, you must use the best quality products you can; a premium French butter would be ideal. The original recipe calls for gray salt (a moist, large-crystal French salt), but any kosher or coarse salt will do. (Try to avoid iodized salt; the simplicity will just pull up the iodine flavor.) Adapted from a post by Caroline Russock at Serious Eats (which she adapted from _Around My French Table_ by Dorie Greenspan). http://bit.ly/b9Iz1M

    Recipe #439450

    A dense brownie/blondie-like concoction; it's almost like pumpkin pie filling without the crust, thickened enough to be hand-held. Adapted from a recipe at Brown Eyed Baker. http://bit.ly/ahoJGW

    Recipe #439447

    Chef Michael Skibitcky brought this recipe back from Jerusalem and shared it with Jerry Eimbinder; the story appeared in my local paper. Do not try this with canned chickpeas. http://bit.ly/dkbGFj

    Recipe #439344

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