Vietnamese Vermicelli (Bun) with Ginger-Grapefruit Sauce Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese rice noodles are topped with a …
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Potatoes, Chanterelles, Shallots in Red Wine Sauce I'd been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our garden. My first thought was to glaze them in butter with shallots …
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My previous spinach and ricotta vegetarian lasagna recipe has consistently been one of the most popular on the site, so I thought I’d share another variation with you. This versions adds layers of thinly sliced summer …
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Chana Masala (spicy chickpeas) is one of those ten dishes you will find at pretty much every Indian restaurant in America. You can understand why: it is inexpensive to prepare, delicious, healthy and satisfying. The …
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Heirloom Tomato Tart While we are on a roll with the pastry crusts, let's not forget the wonderful savory possibilities! For this one I used the exact same crust as last week's crostata, but baked it in a tart pan and …
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Roasted Tomato and Corn Risotto Slow roasting tomatoes is alchemy. You put base metal in the oven and a few hours later, you've got gold. In this case, we had a pile of Early Girls that had my rapt attention …
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