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    1,552 Recipes

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    Boozy and good. From the Boozy Baker by Lucy Baker.

    Recipe #448798

    A tartine is an open-faced sandwich in French. This one's even better than average as the bread is toasted and crunchy. I often crave blue cheese, but really don't need a lot to satisfy that craving - this is the perfect blue cheese snack. Recipe adapted from 'Harvest to Heat'.

    Recipe #448676

    From 'Recipes From An Italian Summer' by the Phaidon Press, the essence of summer served in a bowl.

    Recipe #448675

    A Dorie Greenspan recipe which s wildly good. Because it is so rich, I serve it as a main course, with a large, leafy salad with a simple and sharp vinaigrette to offset the creamy richness of the gratin. Perfection.

    Recipe #448673

    This is a dish typical to the Pilion region of mainland Greece. It is hearty winter fare, and much loved at the tavernas catering to skiers.

    Recipe #448651

    This incredible-looking tart - with sweet, buttery pastry and oozy, salted caramel - was discovered at Leite's Culinaria, and posted by Jennifer McLagen in her amazing discourse about fat ( 'When shopping for the ingredients, buy extra cream so you can serve this tart with a cloud of whipped cream to cut the sweetness—yes, it does work, and yes, this is just another benefit of eating fat' —Jennifer McLagan'

    Recipe #448646

    Though the textures of fennel and celery are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper, they create just about as refreshing an uncooked dish as you can put on the table in winter. Recipe by Mark Bittman.

    Recipe #448050

    Adapted from Roopa Kalyanaraman. If you are an eggplant fan, this will really turn you on. If you’re not, this will make you one. Cooked completely in the microwave, you can have this dish on the table in 15 minutes! Served with steamed rice, it's a great vegetarian meal.

    Recipe #448049

    Unconventional in some of the additions, but delicious. Cooking time is approximate as it depends on the size of your roast.

    Recipe #448048

    A Chinese restaurant dish provided by Mark Bittman.

    Recipe #448046

    A great 'alternative' recipe to the Thanksgiving Feast. From Mark Bittman. Chill time is not included.

    Recipe #448045

    A fast 'go-to' recipe from Mark Bittman.

    Recipe #448043

    Absolutely wonderful! It doesn't get any easier - or tastier - than this recipe. I made it as soon as I saw the recipe (provided by Mark Bittman) and was supremely happy with the results. This recipe is a good 'trick' to have up your sleeve when time is short and the pantry is bare.

    Recipe #448041

    This recipe is so much more than the sum of its parts! Truly awesome! From “Around My French Table” by Dorie Greenspan I have made this recipe using large shrimp, as scallops are hard to come by here. This serves 4 as an appetizer, 2 as a main.

    Recipe #447841

    We are big oatmeal fans, especially in the winter. This is a quick-fix recipe for an oatmeal that's milk - not water - based.

    Recipe #447697

    Adapted from a recipe found at - using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven. From the Canadian Living Test Kitchen, so it's tested until perfect. Serve with plum sauce or sweet chili sauce.

    Recipe #447348

    A 'lighter' dessert that doesn't scrimp on taste. Chilling time is not included.

    Recipe #446596

    You can make this dessert in just a few minutes, but guests will think you spent hours. By the Canadian Living Test Kitchen.

    Recipe #446461

    Mustard and prosciutto ham create a tasty crust for a wheel of Brie. Cut the cheese with a serrated knife and serve with an array of crisp crackers. By the Canadian Living Test Kitchen.

    Recipe #446459

    From the Pioneer Woman's blog - this apetizer dates back to 1981 and is a classic. Here's the link:

    Recipe #446039

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