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Winter Zucchini Bread Pancakes

Winter Zucchini Bread Pancakes

January might not strike you as the ideal time for zucchini, but I like to save some of the summer excess by grating it up and freezing it for cold winter days.  Something about seeing those peeks of green in a loaf of warm bread, a muffin, or these brunch pancakes makes me remember that […]

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White Bean and Porcini Soup

White Bean and Porcini Soup

January is definitely a soup kind of month, when all I want is a warm bowl with some crackers or crusty bread.  I am also heading back to work full time, and soup is a fabulous make-ahead kind of meal that works well for the end of a busy day.  Today I made up a […]

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Street Food Series: Sudanese Ful

Lately I have been reading the really interesting cookbook Street Food, which has recipes and vignettes about international “fast” foods that are typically sold by small, independent vendors.  I have at least 20 recipes earmarked for future meals, and in most cases they are more of a guideline than a recipe, as street foods evolve […]

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Mushroom and Leek Cassoulet

Mushroom and Leek Cassoulet

While we were visiting friends at Thanksgiving, Harrison made a version of this dish for an evening meal, and it was a huge hit with the otherwise-carnivorous crowd.  This is a “cassoulet” in the broad sense that it is a rich, white bean casserole.  Traditional French versions are usually loaded with meat products–sausages, duck confit, […]

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Pumpkin-Cornmeal Griddle Cakes

Pumpkin-Cornmeal Griddle Cakes

I hope you all like pumpkin, because I tend to get a little obsessed with pumpkin and winter squash this time of year.  Canned pumpkin puree is an essential pantry staple in our kitchen, and I also tend to have on hand a variety of whole winter squash for baking, stuffing, and turning into soups, […]

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Cauliflower and New Potato Soup with Saffron

Super-Sexy Cauliflower and New Potato Soup with Saffron

It is possible that you are thinking to yourself, “cauliflower cannot be sexy–ever.”  It is one of the most underappreciated and sometimes maligned creatures of the vegetable world, usually steamed and placed in bland whiteness next to a pork chop or an equally-pale chicken breast.  I am here to tell you that cauliflower can be […]

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