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    1,411 Recipes

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    This cole slaw has a piquant, earthy flavor from the wasabi powder. Add roasted pork or tofu to make a complete meal. Adapted from a recipe by David Lebovitz at his blog.

    Recipe #460132

    This summery soup is dairy-free (if you use margarine) and freezes beautifully. Adapted from a recipe at the Al Dente blog.

    Recipe #460130

    Cooking the corn kernels in a super-hot skillet until then begin to char will give them some of the smoky flavor of grilling without needing a grill. Use your favorite jarred salsa, or make your own. Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats.

    Recipe #460129

    This comforting brunch dish is essentially a scrambled crepe. Serve with fruit preserves and milky coffee. Adapted from a recipe by Sydney Oland at Serious Eats.

    Recipe #460128

    This relish combines several different sweet grilled vegetables (corn, bell peppers, green onions) with cilantro, chiles and lime. Adapted from a recipe by Joshua Bousel at Serious Eats.

    Recipe #460042

    This slow cooker meal would be great for a hot summer day when you don't want to turn on the oven. Adapted from a recipe by Diana Smith at - she notes you can make it more like a soup by adding an additional quart of broth.

    Recipe #460041

    This summery salad combines sweet, smoky grilled corn with quick, easy, high-protein-and-fibre quinoa. Adapted from a recipe posted by Caroline Russock (from _Latin Grilling_ by Lourdes Castro - ).

    Recipe #460040

    This easy white bean dip is loaded with flavor. Slather it on crostini cut from a good crusty baguette and you'll be transported to the South of France. Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #460002

    This sauce (adapted from a recipe by Nick Kindelsperger at Serious Eats ) is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pignoli.

    Recipe #459999

    This luscious cake uses peak-of-the-season berries for a special summertime treat. Adapted from a recipe by Carrie Vasos at Serious Eats.

    Recipe #459997

    Two packages of Walker's shortbread rounds (5 1/3 oz each) will yield the required 2 cups of crumbs. Adapted from a recipe by Maria del mar Sacasa at Serious Eats.

    Recipe #459995

    Char Siu properly refers to roasted pork which has been marinated in this sauce... but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats.

    Recipe #459993

    This jam combines beautifully fresh blueberries with orange juice and a double dose of ginger (powdered and grated fresh). It's not terribly sweet, which makes it perfect to serve with sweeter breakfast pastries. Adapted from a recipe by Lucy Baker at Serious Eats.

    Recipe #459945

    These noodles amp up the flavor of traditional Chinese sesame noodles with a dollop of ginger jam. Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #459944

    The original version of this (from Serious Eats ) is gluten-free, but I don't need gluten-free, so I've adapted this back to a "regular" recipe.

    Recipe #459943

    Use only the reddest, most fragrant watermelon and strawberries. Adapted from a recipe by Nicky at delicious:days.

    Recipe #459765

    This lettuce-free salad combined cooked beets with olive oil, balsamic vinegar, lemon juice, chopped mint and a bit of chevre. Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #459760

    This tart from Nick Malgieri's _Bake!: Essential Techniques for Perfect Baking_ ( keeps the crumb topping crisp by baking it separately, then adding it on top of the creamy filling. Adapted from a recipe by Nick Malgieri at Serious Eats. (Crust recipe at )

    Recipe #459759

    This tart combines a shortbread-like crust and fresh blueberries with an oaty crisp topping. The rich, buttery crust is pliant and easy to work with, and it does not need to be rolled. Adapted from a recipe from Cara Eisenpress and Phoebe Lapine's _In The Small Kitchen_ (, as reprinted by Caroline Russock at Serious Eats.

    Recipe #459758

    This summery tart has a graham-cracker crust, a creamy lemon filling and a topping of fresh berries. Adapted from a recipe by Carrie Vasos at Serious Eats.

    Recipe #459757

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