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    1,551 Recipes

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    By Lynne Rossetto Kasper and from thesplendidtable.com. This is a great way to use up your vine-ripened tomatoes, and a few of the ones that are still green.

    Recipe #187984

    These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)

    Recipe #187979

    By Eva Katz, from Fine Cooking, issue #55. This recipe is wonderful, and a great start to a holiday meal. I have also enjoyed this, cooled, in summer.

    Recipe #187944

    Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.

    Recipe #187877

    Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Mussamun curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.

    Recipe #187871

    A Lynne Rossetto Kasper recipe. From the splendidtable.com. Try the salsa with grilled seafoods and poultry, or over rice noodles. Chile could be added to taste. Is best eaten within several hours of preparation. Cooking time is standing time.

    Recipe #187868

    A Lynne Rossetto Kasper recipe. Makes about 2 cups. Keeps 1 week in the refrigerator. Found at splendidtable.com.

    Recipe #187866

    An original recipe by Barbara Pugliese that I have slightly adapted, Fine Cooking, issue #23.

    Recipe #187827

    This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum. From Fine Cooking, issue #30.

    Recipe #187823

    This is a super cookie devised by Linda Weber, Fine Cooking, issue #43. She suggests using a smooth peanut butter. The 'stuff' in the middle is divine!

    Recipe #187824

    This is a Fine Cooking (issue #32) recipe and tastes and looks fabulous. The shards of brittle are so striking on ice cream (check out affogato recipes), or over a creme...

    Recipe #187822

    By Karen and Ben Barker, from Fine Cooking, issue #47. I have slightly adapted this recipe as I wanted a bit more spice to these sweet potatoes. This is a great addition to any holiday spread.

    Recipe #187815

    By Diane Morgan, from Fine Cooking, issue #53. I belong to the exclusive club of brussels sprouts lovers - this recipe is exceptional.

    Recipe #187814

    By Amy Albert, from Fine Cooking, issue #44. I was so happy to come across this recipe when I got armloads of fresh peas from the village. This was a most delicious way to use my peas up. This recipe has the added advantage of being super-fast and super-easy.

    Recipe #187813

    By Su-Mei Yu, from Fine Cooking, issue #52. This thai-influenced salad is perfect with sate.

    Recipe #187809

    Definitely a must-try! By Paula Disbrowe, David Norman, from Fine Cooking issue #70.

    Recipe #187769

    A Sarah Jay recipe, from Fine Cooking, issue #37.

    Recipe #187768

    The rub makes this turkey absolutely delicious! The roasting technique comes from Fine Cooking Magazine, issue #60, but the rub is my own. This makes enough rub for a 15 to 20 lb turkey. All the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. No stuffing here, but you can certainly make some on the side.

    Recipe #187767

    Recipe #187752

    These delicious cupcakes and frosting were featured in Fine Cooking, April/May 2004.

    Recipe #187751

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