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    1,411 Recipes

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    A quick recipe for pickled corn. Adapted from a comment thread at Serious Eats.

    Recipe #486509

    Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.

    Recipe #486196

    Apparently flapjacks are closer to granola bars in England... Adapted from a recipe at Frugal Feeding.

    Recipe #486185

    These are supposed to evoke the flavors of an Old-Fashioned (sugar, bitters, and bourbon, garnished with a maraschino cherry). Adapted from a recipe at Serious Eats.

    Recipe #486153

    From the wizards at Cook's Illustrated - except it's not on their website, so cribbed from Leite's Culinaria. Don’t open the oven door during the first seven minutes of baking this lemon souffle, but do check the souffle regularly for doneness during the final few minutes of baking. Be ready to serve the souffle immediately after removing it from the oven. Using a 10-inch traditional (not nonstick) skillet is essential to getting the right texture and height in the lemon souffle.

    Recipe #486011

    A simple lamb stew. Use an inexpensive cut, like neck, or shoulder-on-the-bone. Adapted from a recipe at FrugalFeeding.

    Recipe #486010

    It doesn't get any simpler than this. This easily scales up by a lot. It's a really simple and very forgiving recipe... Adapted from a recipe on Kevin & Amanda's blog.

    Recipe #485955

    These are easy and delicious.

    Recipe #485954

    A spicy blend of corn and green chiles in a creamy sauce. Adapted from a recipe by Molly at

    Recipe #485309

    This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.

    Recipe #485291

    Inspired by chicken pad see ew, a classic Thai dish of wide rice noodles (this substitutes more-readily available pad thai noodles). The author notes that you have to leave it alone in the pan to get a bit of browning on it, or you will miss the wok hei - the smoky flavor of high-heat cooking which is almost impossible to recreate in a home kitchen. Adapted from Cook's Illustrated Sep/Oct 2012.

    Recipe #484751

    From Sep/Oct 2012 Cook's Illustrated. The poblanos are fruitier and more flavorful than the typical green peppers.

    Recipe #484750

    Adapted from a recipe in Sep/Oct 2012 Cook's Illustrated. Modified to use turkey and amp up some of the flavors.

    Recipe #484746

    Adapted from a recipe by Nick Kindlesperger at Serious Eats

    Recipe #484531

    This is my own version of this dessert, based on bits and pieces from several other recipes I've found. Cobblers are baked with pie dough on top, slumps are baked with biscuit dough, and grunts are made on the stovetop, where the biscuits steam on top of the fruit. If you don't have buttermilk, add 1 t lemon juice to 1/4 c milk and let stand 5 minutes.

    Recipe #484499

    Adapted from a Rachael Ray recipe, episode "Takeout Fakeout."

    Recipe #484497

    Adapted from a Rachael Ray recipe, episode "Takeout Fakeout."

    Recipe #484494

    Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #484493

    My own cobbled-together recipe based on several different things - Mom's roast beef spice rub as a base, along with a few things I saw in different recipes on here.

    Recipe #484035

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