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Kimchi Fried Rice (Kimchi Bokkeumbap) – Recipe

I’ve gone completely mad for kimchi. I find the heat, crunch and pickled and slightly fermented flavor addictive. Kimchi fried rice is my latest obsession.

Fried rice serves three beautiful purposes at once: it is a way to use up leftover rice and vegetables, it offers a change of pace from plain rice, and it is …

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Buttermilk Spoonbread (Individual Corn Puddings) – Recipe

If a French souffle moved to Georgia and married a pan of cornbread, their offspring would be this classic Southern spoonbread. Tender, creamy and dead-easy to make, you should have this in your repertoire when you want a side dish for a bowl of vegetarian chili or a mess of collard greens.

You can take this basic recipe …

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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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Enfrijoladas de Espinaca – Tortillas with Spinach in Black Bean Sauce – Recipe

This is my entry for the second Everyday Chef Challenge. Pacific Natural Foods invited me and four other bloggers to participate, and this time we were to use one of their creamy soups, and spinach.

After you check out this post, please jump over to their site and vote! It takes just a few seconds; …

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Vegetarian Indian Tacos – Recipe

Navajo Fry Bread, and the Indian Tacos made with it, have a sad and storied past. They originated in Native American internment camps set up by the US government in the 1860s, as a way to use the very limited rations provided. Cynthia Detteric-Pineda has an excellent page with the details of that history and …

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The Flavor Bible, by Karen Page and Andrew Dornenburg – Book Review

Karen Page and Andrew Dornenburg, authors of The Flavor Bible

Thanks to Keren (the Frantic Foodie), I recently had the opportunity to join a little blogger’s coffee klatsch with Karen Page and Andrew Dornenburg, authors of the indispensable tomes Culinary Artistry, What to Drink with What You Eat, and most recently, The Flavor Bible. They were …

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Savory Chickpea Cakes – Recipe

These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with this …

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