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    298 Recipes

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    Published in Taste of Home Cooking School Fall 2009. See Rich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin. The presentation is sure to impress. —Taste of Home Cooking School

    Recipe #470589

    Published Oct. 2009 Food and Wine. Contributed by Karen DeMasco.

    Recipe #470487

    Gourmet May 2009, Thick-cut seasoned potatoes can be roasted along with tortilla chicken drumsticks. The mayonnaise works as a zesty dip for both, so you may want to double the amount. View more of our favorite recipes from this issue.

    Recipe #470200

    Gourmet May 2009, Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We’ve simplified the technique, but have no fear—you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

    Recipe #470199

    Gourmet May 2009, Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat.

    Recipe #470198

    Gourmet May 2009, Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

    Recipe #470197

    Bon Appetit Jan 2010. Recipe by Julie Richardson.

    Recipe #470112

    Recipe by Julie Richardson. Bon Appetit Jan 2010.

    Recipe #470111

    Bon Appetit Jan. 2010. Recipe by Julie Richardson

    Recipe #470109

    Recipe #470107

    Recipe by Jeanne Thiel Kelley. Bon Appetit Jan. 2010. Read More

    Recipe #470106

    Recipe #470104

    Bon Appetit Feb. 2010. Read More

    Recipe #470103

    Recipe by Bruce Aidells. Published Feb. 2010 Bon Appetit.

    Recipe #470102

    By Bruce Aidells. Published in Bon Appetit Feb 2010.

    Recipe #470101

    By Bruce Aidells. Published Feb. 2010 Bon Appetit. Read More

    Recipe #470099

    By Bruce Aidells. Published in Bon Appetit 2010.

    Recipe #470098

    Recipe by Diane Rossen Worthington. Published in Bon Appetit June 2009.

    Recipe #470094

    By Diane Rossen Worthington. Published Bon Appetit 2009.

    Recipe #470093

    Recipe by Jill Silverman Hough. Published in Bon Appetit June 2009. Read More

    Recipe #470090

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