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    82 Recipes

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    The earthy undertones of parsnip pair perfectly with ginger and coconut milk. A winter warmer.

    Recipe #472727

    Not for the dieters, but yummy. I make this every year at Burningman for our camp. It is the mashed potato consistency type of polenta.

    Recipe #472725

    The tomatoes give this dish some flare and the spinach adds color and nutrition. Posted here to be easy to find from Cover & Bake by America's Test Kitchen.

    Recipe #391508

    This works well with any fine fleshed white fish. The recipe as written is pretty spicy, but you can omit some of the chili/sriracha to taste.

    Recipe #383731

    This makes a nice accompaniment to a curry or stir fry. It can be very spicy depending on the type of chili sauce and pepper/chili used, so taste often if you are sensitive to hot foods. I like to use the seedless cukes that are about 5-6" long, but any cuke will work (preferably not waxed). The ingredient database did not have the type of cuke I use, so get about 15" of thin cucumber. Time includes 45 minutes marinating.

    Recipe #320717

    This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will add basil and mint next time. Cook time includes soaking time and cooling time. This is a great way to eat whole grains in the summer.

    Recipe #312871

    There are quite a few recipes already on zaar for hummus, but not quite the same recipe. I adapted the technique from Cooks Illustrated, and find it gives a very fluffy, not grainy texture. The cooking time includes 1 hour chill time, which can be cut short if necessary, but the flavors won't develop as nicely.

    Recipe #308491

    A new take on an old classic. The pancetta adds a nice smokiness, but is not overpowering and greasy.

    Recipe #293044

    A lighter version of the original. Be sure that the cutlets are even thickness so they cook evenly. This recipe does not call for cheese, which lets the wonderful fresh sage flavor stand through. Adapted from Cooks Illustrated.

    Recipe #290368

    I love new ways to liven up veggies. This is quite flavorful, so make sure not to serve it with something that has delicate flavor. I found the recipe on Cooks Illustrated and prepared according to directions, but next time I think I will prepare slightly ahead of time and transfer the beans to a baking dish, reduce the sauce a bit more, then add it to the beans and top with breadcrumbs. Maybe stick it under the broiler for a second to improve presentation.

    Recipe #290286

    This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.

    Recipe #289618

    Moderately spicy with a pleasant dried chili flavor. Instructions are for the slow cooker, but alternately you may simmer the ribs on the stove top for about 2.5 hours, or until the meat is falling off the bone. From Secrets of Slow Cooking.

    Recipe #289034

    This is a tasty version of the French classic. The sauce is smooth & creamy with a mild earthiness. I was very impressed. I found the recipe in a group of Alsatian recipes in Gourmet March 2008.

    Recipe #288478

    This is a spiced version of the classic red wine poached pears. The remaining sauce is wonderful served over french toast the next morning, which my husband insists on every time we have these. Times listed do not include cooling time (I recommend at least 2 hours).

    Recipe #287302

    This is quite possibly the best beef stew I have ever had. Flavorful, thick broth with perfectly done vegetables and melt in your mouth meat. This is from Cook's Illustrated Make Ahead Cookbook. I adapted the recipe slightly, and added a turnip. I used a large oval slow cooker, and it was filled to the brim at the start of cooking, so if using a round cooker I would decrease the veggies slightly.

    Recipe #286570

    Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.

    Recipe #286545

    This just might be my current favorite squash. Great texture with no stringy-ness, sweet mild flavor, and gorgeous color. I made it the other night as part of my "I will try all the winter squashes" kick I am on recently, and needed a place to remember this easy recipe.

    Recipe #272728

    The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.

    Recipe #272359

    This stew is an entire meal, veggies and all. It is thickened just before serving with ground toasted rice, which gives it nice toasted undertones. I am sure other veggies could be added, but I think the green bean sweet potato combo is pretty good. Adapted from Secrets of Slow Cooking.

    Recipe #272346

    This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.

    Recipe #272275

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