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    You are in: Home / Chef #712157's Public Recipes
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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I will find any excuse to make this recipe but somehow it's generally not made except for Thanksgiving and Christmas. Don't leave out the bourbon - it's not much but it definitely improves the dish. And I don't skimp on any of the ingredients - full fat everything. Thanks to Michele Ash for sharing this Thanksgiving tradition with us: From Worldwide Recipes ezine

    Recipe #509627

    Like most lasagna dishes, this one can be a bit tricky, especially if you've never made one before. But if you follow the recipe step by step you should be able to come out with one of the best lasagnas you've ever tasted.

    Recipe #507524

    A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.

    Recipe #474614

    Regardless of their variety or whether they were sliced or grated, the apples in our Apple Fritters exuded juice and produced soggy, undercooked interiors. We found that the best solution was to dry the apples with paper towels and mix them with the dry ingredients. The dry ingredients sucked up the moisture that would otherwise have leached out during frying. We like Granny Smith apples in these fritters because they are tart and crisp. Apple juice doesn’t have enough flavor—you really do need the cider. Penzeys Extra Fancy Vietnamese Cassia Cinnamon is the test kitchen’s favorite brand.

    Recipe #466816

    About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.

    Recipe #454048

    Humble rice pudding gets a serious makeover with the addition of flavorful, fat-grained Carolina Gold rice and a glassy, sugared brûlée crust. Not tried yet, sounds great! I am not familiar with "Carolina Gold" rice, so will just use long grain.

    Recipe #452930


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