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    1,277 Recipes

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    This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.

    Recipe #461943

    This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.

    Recipe #461939

    When you grill squash and zucchini this way, the outsides become charred and crisp, but the insides remain tender and juicy. Use 2 skewers so that the ribbons don't twist when you try to turn them. From "Food and Wine" magazine. Leftovers can easily be made into a pasta salad (see NOTE below).

    Recipe #461846

    We love sugar snap peas because they are really hard to mess up. They usually remain tender crisp even if you forget and overcook them a little, lol. In this recipe, they are cooked with a soffrito of carrots, celery, onion, and bell pepper. From "Food and Wine" magazine.

    Recipe #461843

    This is a relatively simple dish to make, but looks impressive on your plate. From "Food and Wine" magazine.

    Recipe #461842

    This recipe calls for short grain rice for a creamy texture, but I know many people prefer long grain rice, so use either you prefer. This is a very pretty dessert with the garnishes of toasted almonds and dried cranberries.

    Recipe #461411

    This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.

    Recipe #461410

    This is a common recipe from the Cook Islands. Mashed pawpaw, or banana, is combined with starch, baked, then dipped in coconut cream (either sweetened or not).

    Recipe #461407

    This dish is rather labor intensive, but well worth it for a special occasion, like DH's birthday, **hint** **hint** The components can be made up to 2 days in advance before assembly (see directions). Note: Adapted from Palomino Westwood. Mafalda pasta is available at many grocery stores and Italian markets. Demi-glace is available at select cooking stores and online. --

    Recipe #461251

    Don't know what to do with leftover egg whites? Adapted from Maialino, Manhattan

    Recipe #461248

    Steaming chicken by this method tenderizes the meat to a degree that it almost melts in your mouth. The meat is also infused with a succulent wine flavor. Adapted from Harris Salat

    Recipe #461247

    Recipe is adapted from Thomas Keller, LA Times. It calls for xanthan gum which is found in health food stores and cooking supply stores or you could use unflavored gelatin. You will also need a fine mesh strainer, called a chinois, found in cooking and restaurant supply stores.

    Recipe #461246

    This recipe was one of 5 winners in the 2011 LA Times Burger contest. Cemita is the name of a sandwich popular in Puebla, Mexico. The name also refers to the bun which is an egg-rich bread topped with sesame seeds that is sort of a cross between challah and brioche. The papalo leaves are normally found in most Latin markets, but you can use a combination of cilantro leaves and watercress to mimic their flavor. The recipe was submitted by Harold Cohen of Hollywood, Florida.

    Recipe #461233

    This version is a little less sweet than some of the others posted, since it has no lemon-lime soda in it.

    Recipe #460496

    Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

    Recipe #460494

    This is a recipe used by Tarsem Kohli to lure customers in to buy his Dome Grills. Passerbys would smell the chicken grilling and want to buy a grill for themselves. Heh heh heh. I am not sure about the cooking time since the original recipe posted in the NY Times calls for chicken drumsticks, but the instructions mention "wings." Just make sure juices run clear when you test your chicken. It should not be bloody at all.

    Recipe #460490

    Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with wine, as a side dish to roasted fish, tossed with spaghetti, or part of an antipasto platter. There is some effort involved in peeling them, but the results are well worth it.

    Recipe #460488

    This cheesecake is a cross between the New York style cheesecake, rich with cream cheese, and the light and airy cheesecakes made with ricotta or farmer cheese. For best results start with room temperature ingredients to get the creamiest texture. You can change the fruit topping to suit whatever is in season. Original recipe appeared in the NY Times by Melissa Clark.

    Recipe #460487

    This is a very basic and easy sandwich, made exciting by the addition of a basil aioli, which is just a fancy name for basil flavored mayonnaise. The idea comes from Yahoo! Shine.

    Recipe #460185

    A banh mi is basically a Vietnamese hero sandwich. Often made with ground pork, this one has pork tenderloin that can be grilled or pan seared. The pate is optional, but normally found in a banh mi. Recipe adapted from Yahoo! Shine.

    Recipe #460181

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