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    1,411 Recipes

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    The salmon gets permeated with a mild citrus flavor. The crockpot keeps your kitchen from getting too hot. Adapted from a recipe at "A Year of Slow Cooking"

    Recipe #437016

    Sweet potato flour can be found at Whole Foods markets, or your local health food store. Adapted from a recipe by Donna Currie at Serious Eats.

    Recipe #437014

    Very simple. From "A Year of Slow Cooking"

    Recipe #436292

    This recipe combines the flavors of the classic Quiche Lorraine (onion, bacon, Gruyere cheese) on a pizza base, instead of a tart shell - apparently, the earliest incarnations of this dish used a bread dough base, rather than the flaky pastry we've come to know. You can make your own pizza dough (there are plenty of recipes on here), or buy dough at your supermarket. Your local pizzeria will probably also be happy to sell you a lump of raw dough, if you ask nicely. If you can't find (or don't like) Gruyere, any Swiss-style cheese will work (but something more flavorful than a bland American-made baby Swiss would be much better).

    Recipe #435817

    A simple, inexpensive French chicken and rice dish. Adapted from the Eat for Eight Bucks column by Robin Bellinger at Serious Eats. Leftover stock can be frozen. The rest of the head of lettuce and the unused parsley can be tossed with a simple vinaigrette to make a nice salad to go alongside.

    Recipe #435813

    Adapted from a recipe by Kenji Lopez-Alt at Serious Eats. - Despite the presence of whipped cream, this is real ice cream, not frozen mousse! The trick is to freeze the base as quickly as possible, using ice cube trays. Then, blend the frozen custard cubes with more cream until smooth. This prevents too many ice crystals from forming, and limits the amount of overrun.

    Recipe #433104

    Cobbled together from my memory of my mother making this, as well as several similar recipes here on RZ.

    Recipe #432984

    Copied over from

    Recipe #431101

    A Venezuelan avocado-based sauce, this is lighter and more flavorful than its Mexican cousin guacamole. Adapted from a recipe by George Duran, as reprinted by Tracy Schneider at Al Dente.

    Recipe #427564

    A rather Moroccan-style chicken dish. Very easy and quick for a midweek supper. Inspired by recipe #12088. I served it with couscous which I also made with pine nuts and apricots.

    Recipe #427212

    Adapted from "Joanne Weir's Cooking Class" on PBS. She did not give quantities in the episode, and I haven't made it yet, so these are best guess amounts. I will adjust when I get a chance to cook it.

    Recipe #426812

    A yummy sandwich bread from Brown Eyed Baker. She has excellent photos on her blog, so check out the recipe over there if you need guidance.

    Recipe #426596

    A sweet, thick polenta is cooled, sliced and fried like French toast. An inspired breakfast dish from Brown Eyed Baker.

    Recipe #426568

    A Sicilian variation on gnocchi, using bread instead of potato. Adapted from "Nick Stellino's Family Kitchen" on PBS.

    Recipe #425642

    Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #425627

    Adapted from Serious Eats - after the famed Motorino pizzeria in Brooklyn.

    Recipe #425626

    Adapted from Mark Bittman's _How To Cook Everything Vegetarian_ by Robin Bellinger at Serious Eats. If you wanted to make this with canned chickpeas, you need 3 cups of chickpeas and 2 cups of water or broth.

    Recipe #425625

    This loaf will not stand very tall if made free-form, due to the high proportion of "alternative ingredients." If you want a tall loaf for sandwiches, bake it in a loaf pan. You can use either red or white quinoa. Adapted from a recipe by Donna Currie at Serious Eats.

    Recipe #425224

    Adapted from a recipe by Blake Royer at Serious Eats (his original inspiration was the _Chez Panisse Vegetables_ cookbook). He notes that you can substitute almost any herbs that you happen to have on hand.

    Recipe #425220

    This recipe is for a 4qt slow cooker; if using a 6qt pot, reduce the times by 25%. Adapted from a recipe at A Year of Slow Cooking.

    Recipe #425217

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