Vegetarian Gravy (Guess the Secret Ingredient!) – Recipe

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I don't go in for a lot of American-style comfort food, but who can resist a big plate of mashed potatoes and gravy? (Or biscuits and gravy, for that matter.) I always make this for Thanksgiving, but maybe for …

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Pappardelle with Eggplant Ragu and Fresh Ricotta – Recipe

Fresh pastas are most oftened paired with delicate sauces. The counterexample is a rich, flavorful ragu over wide noodles like pappardelle. Eggplant makes a terrific vegetarian ragu, accented by bell peppers and fresh ricotta. If you like, you can make this ragu pleasingly spicy by using Fresno peppers instead of red bells.

This dish is exceptional …

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Baked Eggs with Chanterelles and Chard – Recipe

Baked egg dishes are ideal for brunches with friends, especially if you have munchkins that might not wait around patiently while you cook off 30 pancakes!

I hope it is still chanterelle season in your neck of the woods, as this is a delicious way to serve them. If not, you can substitute another wild mushroom …

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Bunuelos (or Bimuelos) with Honey – Sephardic Hanukkah Donuts – Recipe and a Great New Donut Cookbook

When my friend Lara Ferroni sent me a review copy of her new book, Doughnuts: Simple and Delicious Recipes to Make at Home, my kiddo and I spent a fun hour on the couch, leafing through and dog-earing the pages of all of the delicious desserts we want to make. When we were done, pretty much …

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Real Tabbouleh – Recipe

Tabbouleh is one of those dishes that usually loses its identity when it crosses the oceans. In the Middle East, it is an herb salad with a little bit of bulghur wheat for texture. In the United States, it usually becomes a soggy bulghur salad with a sad speck of parsley for garnish. 

The star ingredients …

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Better Sesame Corn Muffins – Recipe

I posted the original version of these Sesame Corn Muffins a couple of years ago. When I came back to them today, I could see several opportunities to improve the recipe. Pre-toasting the sesame seeds, using buttermilk, not buttermilk powder, altering the ratio of cornmeal to all-purpose flour, and upping the salt all contribute to …

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Recipe: Gougères – Cheesy Puffs of Goodness with Blue Cheese and Rosemary

Gougères with Blue Cheese and Rosemary

Goo what? Gougères, pronounced "goo-zherz". You make a simple choux paste (aka ) dough, mix in some cheese, and bake them. There is no chemical or yeast leavening, they rise from steam and the structure created from gluten and eggs. The same dough (minus the cheese) is used to make …

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