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    42 Recipes

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    This is often served by Turkish Jews on saturday morning after synagogue with coffee and burekas. I had this last week at a passover seder and thought it was really tasty. from Joan Nathan's "The Jewish Holiday Kitchen"

    Recipe #365995

    Recipe #365983

    This is "Big Martha" Kostyra's recipe for pierogi. Her daughter offers this tip: Once the dumplings are formed, place them on a linen towel sprinkled with cornmeal to keep them from getting sticky. From the Chicago Tribune.

    Recipe #339591

    A NYT recipe designed to use leftover thanksgiving mashed potatoes.

    Recipe #339420

    From Stanton Social, recipe featured in The New York Times

    Recipe #314461

    Served at Cafe Salle Pleyel in Paris, recipe featured in The New York Times

    Recipe #314458

    a recipe I've translated from a french cooking magazine -- it looks really, really good

    Recipe #312495

    While in Paris, I started raiding my friend's french cooking magazines -- he had cooked these before and said they were amazing.

    Recipe #312491

    From The Observer Food Monthly, June 2008

    Recipe #312476

    From a french cooking magazine I found in my friend's apartment in Paris

    Recipe #312315

    from a French cooking magazine I found in my friend's apt in paris

    Recipe #312266

    Filipino pasta sauces are always sweeter than their Italian counterparts. This is super easy and it cheats a lot on ingredients but is still really good. If you want it to be even sweeter, increase the sugar to 3-4T.

    Recipe #254127

    I saw this on the food network site and it looks really good. An Emeril recipe --

    Recipe #236358

    This was in the NYT today and it looks awesome.

    Recipe #229982

    This was in today's NY Times and they sound amazing. They're described as "soft, light and buttery." Yum, I can't wait to make this!

    Recipe #222073

    This was in the New York Times last week and I haven't tried it yet, but it's on my list.

    Recipe #213623

    I was on a quest for the perfect spaghetti sauce, and thanks to this recipe from the NY Times, I think it's officially over. It tastes just like the sauce my childhood best friend's parents used to make -- they immigrated from Italy and had me over for dinner every Sunday. I didn't have any chuck roasts or beef briskets on hand, so I just let the meatballs simmer in the sauce. I like the thinner consistency because that's how my friend's parents made it, but my boyfriend prefers a thicker sauce -- next time I will cut down on the water. Also, instead of 1 cup of breadcrumbs, I used 4 slices of white bread that I tore into small pieces and then soaked in 1/2 cup buttermilk for 10 min. to form a paste, a tip I learned from the Best Recipe Cookbook.

    Recipe #213618

    Another recipe I'm dying to try. From NYT.

    Recipe #213583

    Let me tell you a story about this recipe. I made this back in September and my boyfriend and I agreed it was the best beef stew we had ever tasted. Ever. So I cut it out to save it, only to promptly lose it a few days later. Undeterred, I scoured the Real Simple magazine (where I found it) recipe database -- it wasn't there. I called their customer service -- they didn't have access to it either. I searched the web, with no luck. I even posted a recipe request on 'Zaar. Finally, I called customer service again and ordered a back issue of the magazine. I was truly a woman obsessed. So now that the back issue has arrived, I'm posting it online so I never have to worry about losing it again :) This is really an amazing dish, and it was worth all the effort to have this back in my recipe archive.

    Recipe #213351

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