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07/08/2008
Lasagnette with Cannellini, Water Chestnut and Dried Scallop
Dried scallops have a more intense flavor than fresh, and crispy water chestnuts lend juice and crunch.
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Source: Kitchen Unplugged
06/30/2008
Fresh Carrot Pasta Dough
Carrots give a beautiful orange hue to this versatile pasta recipe.
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Source: Martha Stewart
06/05/2008
Roasted Winter Vegetables with Cheesy Polenta
From Eating Well
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Source: Eating Well
06/04/2008
Slow Rise Panettone
From Andrea's recipes
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Source: Andrea Meyers
05/17/2008
Chipotle and Date Chutney
Hot and sweet, this recipe for chutney will keep for months and it makes a lively accompaniment to many traditional Indian dishes.
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Source: Health Central
05/03/2008
Zucchini Carpaccio with Feta and Pine Nuts
From Chow
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Source: Chow
04/25/2008
The Mythic Pasta Dome
Here's one of many treatments for the famous timpano from Stanley Tucci's "Big Night."
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Source: Recipe Zaar
03/23/2008
Spaghetti with Ramps
Ramps, one of the first greens to appear in the market after a long winter, are a welcome, spicy addition to a light pasta dinner.
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Source: Babbo
03/21/2008
Orzo Risotto with Forest Mushrooms and Garlic Scapes
The pungent flavor of delicate ramps is a terrific accompaniment to earthy wild mushrooms.
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Source: Star Chefs
03/20/2008
Ragů alla Jar Todd Coleman
Franco-American, Chef Boy-Ar-Dee, and Ragú have long been staples of the American family spaghetti night. What are the stories behind the sauces?
03/10/2008
Caprese Skewers
From Yum Sugar
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Source: Yum Sugar
03/05/2008
Cherry-Hazelnut Bruschetta
From Serious Eats
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Source: Serious Eats
03/04/2008
The Italian Pantry Julie Wilson
Essential ingredients for your Italian pantry.
02/25/2008
Cacio e Pepe
Featuring only four ingredients, this is an honest, traditional interpretation of this simple Italian dish.
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Source: Chow
02/19/2008
Pumpkin Gnocchi with Browned Sage Butter
This squash-spiked gnocchi recipe couldn't be a better way to round out an autumnal meal.
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Source: Delicious Days
02/15/2008
Shrimp, Roman Style
Toss shrimp into this hot tomato sauce, and you'll have a perfect crowd-pleaser.
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Source: Bitten
02/08/2008
Kumquat Braised Oxtail with Chestnut Stracci
Braising oxtails with kumquats is similar to using preserved lemons in slow-cooked Moroccan dishes.
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Source: Habeas Brulee
02/07/2008
Three Cheese Hazelnut Pasta
This American riff on fettuccine alfredo uses Tillamook cheddar cheese.
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Source: Northwest Noshing
02/04/2008
Holy Trousers Marlene Parrish
This Catholic feast rakes in the dough.
01/29/2008
Rosemary Focaccia
Marcella Hazan, a rosemary devotee, makes a similar focaccia.
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