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04/01/2007
Tagliatelle with Chive Oil and Cremini Mushrooms
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Issue #101
12/05/2005
Baby Beets with Herb Salad and Warm Chèvre
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
10/03/2008
Beet and Walnut Salad
This colorful salad is best served at room temperature.
Issue #61
12/15/2009
Red Kuri Squash Risotto
Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin.
Does Not Apply
Source: Boing Boing
12/15/2009
Spaghetti Squash with Brown Butter, Sage, and Ricotta
Brown butter adds a luxurious texture and taste to any dish, and pairs well with the subtle flavors of spaghetti squash and the woodsy notes of the sage in this simple yet elegant recipe.
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Source: Always Order Dessert
11/30/2009
Roasted Mushroom Casserole
Create a satisfying casserole with roasted mushrooms layered between ricotta cheese, spinach, and pasta. Continue...
Does Not Apply
Source: Blue Kitchen
09/26/2009
Blackberry and Balsamic Roasted Quail
Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue...
Does Not Apply
Source: Jenn Cuisine