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    1,411 Recipes

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    Adapted from recipe #220256 with suggestions from a commenter at

    Recipe #483795

    My variation on this classic.

    Recipe #483793

    Adapted from a Cook's Illustrated recipe.

    Recipe #483236

    This simple dessert (a cross between a cobbler and a buckle) comes together in minutes. If you don't have buttermilk, add 2 tsp lemon juice to 3/4 c sweet milk about 15 minutes ahead of time. In that case, add some lemon zest to the batter, too.

    Recipe #482336

    A very simple, easy, tasty weeknight meal in one pot.

    Recipe #481584

    My own invention, based on a mango lassi I love.

    Recipe #481438

    A quick, easy, creamy pasta dish.

    Recipe #477837

    Modified from a recipe at

    Recipe #477662

    This dish pours a light popover batter on top of mushrooms sauteed with onions, thyme and rosemary. It makes a marvelous brunch dish, or even a light main course for a vegetarian supper. The eggs and milk should be at room temperature to maximize the rise. Recipe from Serious Eats

    Recipe #476760

    This is adapted from a recipe from Ferran Adria's _The Family Meal_, which was posted by Caroline Russock at Serious Eats (link below). I substituted chicken thighs, since I didn't have turkey drumsticks. I also had a handful of leftover dried cherries which went in.

    Recipe #475069

    From Aarti Party on the Food Network; this was a dish Aarti's mother made when she was growing up. A fusion of Indian and American flavors.

    Recipe #473586

    A traditional sauce Bordelaise has beef marrow in it; this recipe skips the marrow (which can be difficult to come by), but still tastes amazing. Serve this over steaks, hamburgers, or pork chops.

    Recipe #472634

    My sister wanted something with green beans that wasn't green bean and mushroom casserole. I knocked this together after being inspired by several other recipes on here. Cook's Illustrated has noted that reducing supermarket balsamic vinegar with a bit of sugar can yield something that passes for a high-quality balsamic, so I took advantage of that idea here.

    Recipe #470543

    Cobbled together from several recipes I found in several places. Feel free to add sauteed greens, artichoke hearts, mushrooms, or any other soft (or precooked) vegetable you have on hand. Substitute ham, turkey or other meat for the bacon, or leave it out.

    Recipe #464782

    These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project.

    Recipe #464550

    This hearty salad can be a side dish or a vegetarian main dish. It combines the sweet earthiness of beets with meaty lentils. Adapted from a recipe posted at Serious Eats.

    Recipe #462548

    This can be made with any ripe fruit. If you like your fruit leather entirely smooth, you can remove the skins, but you can leave them in for the nutritional value. Remove any stems, seeds or bruised areas. Be creative with spices and flavorings - apples or pears go marvelously with a pinch each of nutmeg and cinnamon, while cherries and peaches both love almond or vanilla extract. Add sweetener if the fruit needs it. The cooking time will vary widely depending on the ripeness and water content of the fruit - it's done when it is barely tacky to the touch and peels easily off the sheet. Keeps 2 weeks at room temperature, 3-4 months in refrigerator, 2 years in freezer. Adapted from a recipe by Carolyn Cope at Serious Eats.

    Recipe #460571

    This is an adaptation of recipe #210788 (actually adapted from the original version posted at

    Recipe #460521

    This is a decidedly adult popsicle! Adapted from a recipe by Braden Rex-Johnson at Al Dente.

    Recipe #460275

    This is an easy, rich crockpot dinner.

    Recipe #460223

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