[Photographs: Kerry Saretsky] Previously Chouquettes » All French in a Flash recipes » I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it's finally, definitely, and...
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When it comes to my love for Italian food, I subscribe to the three Rs rule: ricotta, risotto, and finally the last R, which is revolving. Sometimes it stands for robiola, a bloomy rind cheese with a slightly tangy flavor;...
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"Another Dutch baby?" you say. "Ho-hum." Not so fast--this version of the dramatically puffed breakfast treat is showered with lemon-zest-spiked sugar, and the result is especially delectable. I like to use so much topping that I can feel the...
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Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! Let’s get this out of the way: popovers are not a health food. If you...
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The idea of grilled green beans had never occurred to me until yesterday, when I was contemplating a bag of them from a market haul in the refrigerator, and what to make for dinner. I already had a few...
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I had never heard of the dessert known as a Buckle until a few weeks ago. I was at one of Beer Table's fantastic Tuesday night beer pairing dinners and the dessert was a blueberry buckle. It was somewhere in...
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We all have our food we crave when sick, and more often than not, it involves chicken in some form. Something about chicken is comforting. Maybe it's the appealing, non-aggressive flavor. Or its status as an everyday protein. Or,...
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The brilliant secret to this recipe, an unclassifiable number that's kind of a stir-fry but with none of the usual ingredients, is the way chickpeas will caramelize and turn nutty-brown if you heat them over high heat in a...
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Photograph from mapper-montag on Flickr Although I never had a backyard pool as a kid, I spent many a hot summer afternoon in my neighbor's pool practicing somersaults, backflips, and cannonballs. All that swimming certainly worked up an appetite. My...
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My parents' birthdays are four days apart, so usually I just make one cake for them both. Every year it poses a bit of a challenge. My mom is fond of carrot cake, cream cheese frosting, and chocolate, while my dad is more of a plain butter cake or upside-down fruit kind of guy. The one flavor they both love? Lemon.
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