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    100 Recipes

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    Adapted from Charles Phan printed in Bon Appetit September 2005.

    Recipe #253854

    When making anything with apples, I like to use a variety to ensure a balance in flavour and texture and flavour, sweetness and tartness. Ideally, I choose three or four varieties and leave some of the skin on each of them if it has not gone though from the apples being in storage. Taste them and decide. You want some of the apples to turn to applesauce and some to keep their shape for this crisp. Among the firmer apples are Granny Smith, Greening, Gravenstein and Winesap. Sweeter apples are Golden Delicious, Empire, Gala, and Fuji. The McIntosh on the East Coast and Pink Lady on the West Coast have a good sweet-tart balance and bake up softer.

    Recipe #258682

    Perfect for fall. This is from the October "Yankee" magazine in an article about the Shaker Village in Hancock, Massachusetts, featuring a traditional Shaker menu of simplicity and goodness. This is a gingerbread of the "damp" variety, not cakey, though when you check it with the knife, it will still come out clean.

    Recipe #253147

    The New Legal Sea Foods Cookbook Recipe By :Roger Berkowitz & Jane Doerfer Serving Size : 4

    Recipe #252541

    Adapted from Gourmet Magazine May 2002. This is delicious and simple. We do not like cilantro so I used Thai Basil instead. I served with Noodle Salad.

    Recipe #253329

    From Bon Appétit July 2007. This recipe caught my eye.

    Recipe #309595

    A new take on BBQ'ed Tuna. The prep time includes time to marinate the steaks.

    Recipe #422754

    Adapted from Fine Cooking. The original serves this with avocado but we do not care for it here. If you enjoy it, add one to the onion mixture.

    Recipe #326868

    From Food and Drink Magazine Holiday 2004. Serve with blanched broad rice noodles or steamed rice. Frying the rapini leaves ahead of time is messy but delicious. They become crisp and make a beautiful garnish as well as a texture highlight in the dish.

    Recipe #257578

    This is more like a soup with tender morsels of beef. I have yet to try this recipe but it looked delicious.

    Recipe #275240

    This recipe comes from Mrs MacKinnon. She used to make this cake when they would spend their winters in Florida. A family favourite!

    Recipe #253337

    Simple and delicious. You need to let this rest at least two hours. I have included this in the cooking time.

    Recipe #324007

    From Food and Drink Magazine Autumn 2001 A great breakfast pancake and, with the special twist of the apple topping, suitable for brunch, too.

    Recipe #257553

    Recipe #395782

    This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious.

    Recipe #270419

    From Bon Appétit Magazine October 2007.

    Recipe #257744

    This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.

    Recipe #253133

    From Food and Wine Magazine 1998.Sweet raisins, crunchy nuts, spicy arugula--this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.

    Recipe #253333

    From mark Bittman's The Best recipes in the world.A hearty, delicious vegetable stew, whose ingredients can be varied however you like. Chickpeas and squash--both summer (zucchini) and winter (pumpkin or butternut)--are the most commonly included vegetables.

    Recipe #321722

    Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.

    Recipe #398651

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