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    32 Recipes

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

    This is just fantastic, and so healthy, My husband and I practically inhaled this - and he is not a "tofu" kind of guy.

    Recipe #516783

    Easy and delicious interpretation of traditional Sukiyaki - no raw eggs in this one. Ingredients and amounts are very malleable; feel free to add or subtract, I would just recommend keeping the liquid ingredients the same! I've written angel hair for the pasta, but if you have cellophane noodles, those are good too! I've even used leftover rotisserie chick in place of beef.

    Recipe #498149

    The Recipe -- adapted wholly from Sarah-Jane of

    Recipe #486994

    The perfect coffee cake, I think. Just right.

    Recipe #480804

    This is the perfect, traditional four bean salad. Just the right balance of tangy, savory, and sweet, and no "extra" ingredients. This one is for the purists. Note: Cooking time is marinating time.

    Recipe #459851

    A Bobby Flay recipe. The 45 minute prep time includes 30 mins. chilling time.

    Recipe #459848

    From a Puerto Rican recipe book. This is the real deal. Careful, it will sneak up on you! Eating the fruit from the bottom of the glass is the BEST!

    Recipe #453284

    From Cooking Light. I haven't made this yet, but a friend raved about them.

    Recipe #451616

    Delicious and strangely addictive dish. From the Moosewood Cookbook.

    Recipe #451156

    This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well. From

    Recipe #427126

    "This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From

    Recipe #427114

    From Food & Wine Inspiring idea: Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.

    Recipe #427090

    From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.

    Recipe #426580

    From Fresh corn, diced deli ham, and crunchy croutons are tossed with a smoky, creamy tomato dressing in this light summer salad. Serve with a crisp glass of rosé and sliced melon.

    Recipe #426579

    From Packed with protein and fiber, this tuna and bean salad is ready in a flash. Serve with warm, crusty bread or pack it in a pita for a sandwich. For an extra kick, add a pinch of crushed red pepper or cayenne.

    Recipe #426577

    Julia Child’s plum cakes are simply one of the best desserts we have had the honor and pleasure of making and eating. A pitted plum (or peach, or nectarine) half is dropped into a ramekin and embraced by cake batter so lovingly. When it bakes, that batter rises to enclose the plum in a cake that is beautifully moist, buttery, and of perfect texture. The sugars in the plum release to create a natural syrup that flows through the cake to make every bite sinful. The steps seem odd, but no more odd than the woman herself. She did know a thing or two about how to make good food, easily, while still managing to make a mess. Kitchen mistakes happen. This dessert is no fail, and the only mistake is not making it often enough.

    Recipe #413040

    Note: Prep time does NOT include marinating time... The flavors of the southwest infuse a tender and juicy beef brisket recipe that cooks in your pressure cooker. The beef does need to marinate before cooking, so plan ahead and start this the day before you want to serve it. From

    Recipe #393288

    Savory Vegetable stew to serve over creamy polenta or cous cous. From the Moosewood cookbook.

    Recipe #392969

    Enjoy over ice or straight. The end result should taste of sweet vanilla-flavor with a mild rum bite. From

    Recipe #380564

    By Kelton and Doris Joyner S/V Isle Escape. From Seven Seas Culinary Adventures – available at:

    Recipe #369153

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