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    1,552 Recipes

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    From The Glass Pantry: Preserving Seasonal Flavors, by Kathryn Kleinman, and found at The pears, with their hint of wine, cinnamon, and rosemary, go equally well with roasted meats or cooked beans such as black-eyed peas, or they can be served for dessert, alone or with ice cream, cake, or cookies.

    Recipe #188520

    Adapted from Cracking the Coconut: Classic Thai Home Cooking and found at Snack vendors in Thailand who specialize in sweet sticky rice offer a variety of rices as well as toppings. Besides unadorned, plain sweet sticky rice, there are such choices as wild sticky rice, deep black burgundy in color; sweet sticky rice with corn; green sticky rice colored with pandanus leaves; and kao neuw from Nong Kao, sweet sticky rice with grated fresh coconut and roasted sesame seeds. Toppings include sweetened fresh coconut cream, coconut custard, and a mixture of dried shrimp, sugar, coconut flakes, and shredded kaffir lime leaves - sounds outrageous, but it is really delicious! Serve as an afternoon snack with tea or as a dessert.

    Recipe #188516

    From Chez Panisse Fruit by Alice Waters, Alan Tangren, and Fritz Streiff and found at This versatile stuffing can also be used for peaches, apricots, pluots, apples, and pears. The number of servings depends on whether each person gets 1 or 2 halves.

    Recipe #188515

    From My Chateau Kitchen by Anne Willan and found at The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.

    Recipe #188513

    Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one. Serve with a dollop of whipped cream. The cake keeps beautifully for three days - in fact, I think its flavors mellow with time. A Lynne Rossetto Kasper recipe and found at

    Recipe #188512

    Adapted from A New Way to Cook by Sally Schneider and found at If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream and as an ingredient in pear, apple, or quince tarts. Prepare at least 1 week before serving to allow the prunes to mellow. Since they last indefinitely, you can keep them on hand for instant desserts. Packed in a pretty jar, they make a welcome gift. There is a 1 week standing time.

    Recipe #188421

    Adapted from A New Way to Cook by Sally Schneider and found at Note that there are methods for the food processor, by hand, and even a Sweet Pastry variation.

    Recipe #188419

    This cool dessert is silky-sweet ricotta flavored with espresso coffee and spices. The cheese is packed into a pie dish, chilled, and then unmolded onto a cake plate. Cut into wedges and streaked with a warm espresso chocolate sauce. From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper, and found at

    Recipe #188418

    A Cooking Light recipe - slightly adapted and delicious.

    Recipe #188070

    From the Goes great with roasts.

    Recipe #188069

    Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at Note: I have made this using parsley for the sorrel and it was lovely.

    Recipe #188068

    Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at

    Recipe #188064

    From CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes, by Shirley O. Corriher.

    Recipe #188003

    Recipe #188002

    From Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds. Ayurvedic doctors believe cinnamon harmonizes the flow of circulation in the body, aids digestion, and reduces nausea.

    Recipe #188001

    Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.

    Recipe #187993

    Adapted from Madhur Jaffrey's 'Step-By-Step Cooking: Over 150 Dishes from India and the Far East Including Thailand, Indonesia and Malaysia' and found at

    Recipe #187992

    Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young.

    Recipe #187989

    Adapted from Real American Food by Jane and Michael Stern (Alfred Knopf, 1986). Copyright 1986 by Jane and Michael Stern, and found at I like to serve this sweet/tart side dish with a plain, grilled meat, and a green salad. I personally add less sugar - closer to 1/2 of a cup, but wanted to submit the recipe in its original form.

    Recipe #187991

    From Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor, by Nina Simonds.

    Recipe #187988

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