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recipes

Toasted Baguette Crumbs

As a crisp topping for pasta, steamed vegetables or an ingredient in a Brown Betty, these are worlds apart from store-bought bread crumbs.
February 2004
Keywords
melissa roberts
recipes

Curried Herring on Rye Toasts

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.
February 2004
recipes

Hasselback Potatoes

These potatoes get their stylishness from a series of thin parallel cuts that allow the butter to run inside and the exposed edges to fan slightly and become crisp.
February 2004
recipes

Baked Shrimp Toasts

Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.
December 2003
recipes

Garlic Mashed Potatoes

We roasted a whole head of garlic for this recipe even though it’s more than needed—the leftover cloves are so versatile to have on hand.
September 2003
recipes

Heirloom Tomatoes with Bacon, Blue Cheese, and Basil

Blue cheese and crisp bacon balance the gentle acidity of heirloom tomatoes, which are best eaten raw for a true appreciation of their natural flavor.
July 2003
recipes

Tarragon Shallot Egg Salad Sandwiches

Tarragon, shallot, pea shoots, and rye bread make for a sophisticated take on the usually ho-hum egg salad sandwich.
April 2003
recipes

Turkey Meatloaf

January 2003
recipes

Roasted Stuffed Onions

Many people consider stuffing the best part of a Thanksgiving meal, and we’ve made sure everyone will be satisfied.
November 2002

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