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    820 Recipes

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    Adapted from Cooking Light. This can be parve if you use margarine.

    Recipe #88323

    This is an appetizer that Jeffrey Nathan serves as an alternative to gefilte fish. Make this 4 hours before serving.

    Recipe #88228

    1 Reviews |  By chia

    another recipe by "the minimalist", courtesy of the NY Times.

    Recipe #88134

    3 Reviews |  By chia

    I adapted this recipe from gourmet magazine. The original calls for cilantro, so feel free to use that instead. I am not a big meat eater, but i do love skirt steak!

    Recipe #88025

    4 Reviews |  By chia

    This Moroccan spice blend is wonderful on lamb or chicken, from Gourmet magazine. You can triple this recipe and keep it in a jar with your other spices.

    Recipe #87818

    2 Reviews |  By chia

    In this recipe the egg is replaced with mayonaisse.

    Recipe #87819

    2 Reviews |  By chia

    i adapted this from a recipe found in bon appetit, using the ingredients i had on hand

    Recipe #87820

    9 Reviews |  By chia

    this is adapted from madhur jaffrey's recipe

    Recipe #87646

    1 Reviews |  By chia

    from an old issue of gourmet, this soup is a light first course for any meal.

    Recipe #87535

    4 Reviews |  By chia

    adapted from cooking light, and posted by request. i haven't tried this yet.

    Recipe #86551

    6 Reviews |  By chia

    this is elegant but so quick and easy. your guests will never know. adapted from cooking light

    Recipe #86284

    8 Reviews |  By chia

    easy weeknight dinner adapted from cooking light

    Recipe #86282

    3 Reviews |  By chia

    I know there are tons of brownie recipes posted already but i found this one in the local paper and we loved them so I am posting for posterity. Adapted from a recipe courtesy of Alice Medrich.

    Recipe #86280

    from remi resteraunt in nyc, courtesy of the NY Times. this dish pairs well with a nice glass of pinot grigio.

    Recipe #86050

    I adapted this recipe from a TV food show "Cooking Live". The original calls for a whole duck and szechuan peppercorns. If you want to use a whole duck, increase the cooking time by 15 minutes for the simmering and 15 minutes for the roasting.

    Recipe #86051

    i was searching for another way to cook these, other than confit, and found one, made a bunch of changes to suit our taste, and voila! delicious.

    Recipe #85958

    2 Reviews |  By chia

    I made this last night in my quest for great duck legs. Recipe courtesy of Ming Tsai.

    Recipe #85960

    i had my butcher cut up 2 ducks for me for 2 dinners, this is what i made with the trimmings, courtesy of emeril. cooking time doesn't reflect the fact that you should make this a day ahead, refrigerate overnight,and skim the fat before using or freezing, just like chicken soup. use this as you would any stock.

    Recipe #85755

    2 Reviews |  By chia

    from the chef2chef website, this made a great last minute dinner when we had unexpected guests. i served this with tortillas, beans and rice, and a corn salad.

    Recipe #85682

    from saveur, this is very tasty, and you can use mussels instead of the clams too. serve this with french bread to get every last drop.

    Recipe #85637

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