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    1,411 Recipes

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    An excellent way to use up leftover bread. It can be prepared in advance for baking the next day, if desired. It works particularly well with day-old bread.

    Recipe #424069

    Unlike a more traditional Scots shortbread, which would likely have ground oats, this recipe uses rolled oats, which gives it a hearty, crunchy texture that would be delicious crumbled over yogurt, or even in a bowl with milk like granola. Adapted by Robin Bellinger at Serious Eats, from a recipe originally in _Martha Stewart's Quick Cook_. http://bit.ly/df9s38

    Recipe #424068

    Crispy cheese on the outside, gooey cheese on the inside, hot and delicious - what's not to love? Adapted from a recipe by Food Wishes.

    Recipe #424000

    Adapted from recipe #367037 for the crockpot.

    Recipe #423990

    The pork brisket is precisely analogous to the beef brisket: it comes from the breast or lower chest, between the shank and the shoulder, or, in other words, the upper half of the "arm shoulder" primal. If you can get your butcher to leave the skin on, you will have acres of yummy crispy pork skin to snack on when this is done. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cWtNOl

    Recipe #423832

    The original recipe called for honey crystals, but they can be hard to come by; feel free to use them if you have them. You could even use plain white sugar if that's all you have. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/9aPG3T

    Recipe #423825

    Discounting kitchen staples that you should already have on hand (rice, onion, ground ginger, sugar, soy sauce, garlic, salt, pepper, oil, red pepper flakes), this should run you about $7 for the whole pot. Be sure the rice is COLD when you start - and expect your pot will need some scrubbing. Adapted from the Eat For Eight Bucks column by Robin Bellinger at Serious Eats. http://bit.ly/aNtL47

    Recipe #423820

    Adapted from a recipe at the LiveJournal Crockpot community: http://bit.ly/9MludH

    Recipe #423168

    This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa

    Recipe #423167

    I don't really like pecans, so I substituted my favorite nut, cashews. Adapted from a recipe at Brown-Eyed Baker (http://bit.ly/drIKuy), but she adapted hers from Martha Stewart Everyday Food, Apr 2009.

    Recipe #422572

    From Lidia's Italy. She doesn't give quantities, so this is a best guess. I'll edit when I make it.

    Recipe #422506

    Adapted from a recipe at the Al Dente blog. http://bit.ly/b46tvf

    Recipe #422414

    The flavors of the classic Nicoise onion tart, translated into a pasta dish. Sacrilegious, perhaps, but delicious. Adapted from a French in a Flash recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9aKGL1

    Recipe #422342

    Lightly sweet, very refreshing. Adapted from a recipe by Carolyn Cope (The Crisper Whisperer) at Serious Eats. http://bit.ly/c2MgsA

    Recipe #422332

    Adapted from a recipe by Kat at OmNomNom on DreamWidth. http://bit.ly/bAeqED

    Recipe #422321

    A hearty meat sauce, redolent with the rich taste of lamb. Serve with a chunky tubular pasta like rigatoni, or with gnocchi. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cx7JaR

    Recipe #422320

    Forestière means "of the forest," and refers to dishes made with mushrooms, cream, and often ham. This is a rich, hearty veal stew in that tradition. If you wanted to cut down your own veal stew from a hunk of shoulder, that wouldn't be a bad thing, either. Use cubes of 1 to 1 1/2". Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9LuDb5

    Recipe #421414

    Use recipe #421412 for the candied lemon peel, if you have the time to make it. Adapted from a recipe by David Lebovitz, as reprinted at Serious Eats by Caroline Russock. http://bit.ly/b7TJG1

    Recipe #421413

    Adapted from a recipe by David Lebovitz, as reprinted at Serious Eats by Caroline Russock. http://bit.ly/b7TJG1

    Recipe #421412

    This recipe packs peanut butter bars into cupcake cups, then fills them with peanut butter fudge. Adapted from a recipe by Jessie Oleson (of Cakespy) as published at Serious Eats. http://bit.ly/cO0zSV

    Recipe #420502

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