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    1,411 Recipes

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    In the 70's, the original made The Silver Palate Cookbook famous, but the recipe needed a review and refreshment. To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. From Cook's Illustrated.

    Recipe #493445

    Most recipes for reduced-fat macaroni and cheese fall short on taste and texture. This recipe tastes delicious, but isn't nearly as rich. Instead of using whole milk and heavy cream in this recipe, it uses skim milk thickened with a roux. Low-fat cheddar cheese and Parmesan add a complex flavor to the macaroni and cheese without the added fat. Part-skim ricotta cheese adds a creamy texture to this reduced-fat version. By making these substitutions, the calories and fat are cut by more than half. Serves 4 as a main dish, or 6-8 as a side dish. From Cook's Country.

    Recipe #493443

    Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated.

    Recipe #493442

    Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.

    Recipe #493383

    A new Christmas tradition in our house.

    Recipe #492381

    A recipe from Stew Leonard's - a regional grocery chain in New York and Connecticut. Posted to their Facebook page:

    Recipe #491559

    This Indian candy/pudding is made by slowly cooking carrots in milk, then frying the resulting mush in oil. It's generally garnished with fried almonds, though raisins and clotted cream are also nice. The cinnamon is not traditional. Note: this will not work properly with non-dairy milks. The original recipe called for 8 cups of whole milk, but I only had skim and half-and-half. I used canola, but any neutral vegetable oil will work. Adapted from a recipe at Serious Eats.

    Recipe #490739

    These are an Eastern European cookie with cream cheese in the dough. Be sparing with the cinnamon and nutmeg so as not to overwhelm the other flavors. Adapted from Serious Eats.

    Recipe #490078

    A rich, meatless version of the French classic. From Deb Perelman's "Smitten Kitchen Cookbook."

    Recipe #490065

    A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).

    Recipe #489818

    Pumpkin bread and pumpkin pie may be the most obvious ways to enjoy pumpkin, but the warm spices like nutmeg, cinnamon, and ginger found in both translate into a delicious cookie, too. The dough here is made with pumpkin purée, oats, and spices, baked until soft and chewy, and finished with a drizzle of maple syrup glaze. Enjoy these treats as the autumn weather arrives, as well as through the holidays. - Taken from a recipe at CHOW. The original recipe says it makes 32, but I only got 23 out of it.

    Recipe #489673

    Adapted from "Emily Cooks Vegan." (I'm not vegan, or even vegetarian, so this has non-vegan ingredients.)

    Recipe #489140

    From LeGourmetTV. If using frozen vegetables, they should be fully thawed and drained before cooking.

    Recipe #488292

    Recipe #488291

    Recipe #488287

    Recipe #488281

    Recipe #488279

    Adapted from Frugal Feeding, but quite changed.

    Recipe #487811

    My boyfriend's mother's recipe. Scale up to account for your amount of peppers.

    Recipe #487061

    Adapted from a recipe in Cooking For Two 2009 from America's Test Kitchen. If you're feeling ambitious, you can make your own ricotta (try recipe #413789 for a fast way); you will need about 1 1/2 quarts of milk to make the necessary ricotta. Do not use fat-free ricotta (or skim milk, if making your own).

    Recipe #486924

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