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Polenta with Pan Roasted Porcini, Tomato Confit and Chevre – Recipe

Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday … maybe from Langdon.

In the meantime, when I get my hands on a few porcini I like to feature them prominently in a dish. It seems a …

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Pomegranate-glazed Freekeh Kofte – Recipe

One of the great things about being a food blogger is that friends and family bring you cool ingredients. My mother in law gave me a box of freekeh, which I'd never even heard of before. It turns out that freekeh is wheat that has been harvested while it is still green, sun-dried, and then …

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Turkish Chickpea and Potato Stew with Baharat – Recipe

I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, cumin, coriander, cloves and cinnamon. The Turkish variety usually adds dried mint and savory. Like anything else in food, every village and maybe every cook has their own …

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Coconut Rice with Black Beans, Plantains, and Mango Salsa – Recipe

At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it.

Today’s dish is Caribbean inspired, with coconut milk-scented rice, black beans, plantains, avocado, mango, and a …

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Double Crust Pizza with Broccoli Raab, Ricotta and Caramelized Onions – Recipe

The inspiration for this pizza came from Mario Batali's Sfincione Di Patate, a beautiful Sicilian double-crust pizza with a potato-bread dough that he filled with ricotta and salami. Skipping the pig (of course), I opted to make something a bit thicker, with a deep pile of richly caramelized onions, wilted bitter greens, and a generous …

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Quinoa Cakes With A Farmer’s Market Riot – Recipe

On the way home from the farmer's market, Sarina and I joked that I wouldn't be able to resist playing with the molecular gastronomy toys, turning the zucchini into gel, the tomatoes into powder, spherifying the cukes and making the corn into a tableside sorbet with liquid nitrogen. But it was just a joke. With …

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Mushroom Risotto with Asparagus and Fava Beans – Recipe, Including Pressure Cooker Variation

This risotto packs a powerful mushroom intensity. I finely chop a whole pound of mushrooms in a food processor, then saute them in olive oil until they give up all of their liquid and develop deep flavor. This is similar to the French method for mushroom Then the mushrooms are cooked along with the rice. …

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