Cream Cheese Souffles
Cream Cheese Souffles ½ teaspoon unsalted butter (for buttering the molds)2 tablespoons...
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Appetizers
Celebrate the Chinese New Year on January 29, 2025!
Traditional dumplings, which resemble gold ingots, are thought to bestow wealth and prosperity for...
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Waste Not, Want Not – Fried Green Tomatoes and Bacon Jam
Making the most of your tomatoes well into the fall will tantalize your taste buds, but it also...
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Tomato Bacon Jam
Tomato Bacon Jam Here’s a recipe for bacon and tomato that will go great with the fried...
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Fried Green Tomatoes
Fried Green Tomatoes 4 large green tomatoesSalt and pepper (to taste)1 cup all-purpose...
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Octopus Ceviche
by RHONDA M. FAZIO. We can thank Peru for foods such as potatoes, tomatoes, and quinoa, to name a...
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Flaky Shiitake and Leek Tart
Shiitake and Leek Tart An easy yet impressive-looking tart. Store-bought puff pastry makes...
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Give Leeks a Chance
By Kendra Parker. Leeks are a vegetable very few people give a second thought to. Like most...
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Broiled Wild Mushrooms
Broiled Wild Mushrooms Be sure mushrooms are gathered by a knowledgeable and trusty person,...
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Great American Pumpkin Bread
American Pumpkin Bread Did you know that pumpkins are from Central America, specifically...
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Summer Salad with Pickled Blueberries
Summer Salad with Pickled Blueberries Slightly sweetened pickled blueberries add a burst of...
Read MoreOlive Tapenade from The Novara Restaurant in Milton MA
Novara Olive Tapenade 1 pound pitted kalamata olives (or your choice if you prefer green or a mix!)1 tablespoon of minced garlic½ cup extra virgin olive oilFresh oreganoZest of one lemon Combine in food processor and blend to...
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Avocado, Roasted Tomato and Basil Dip
Avocado, Roasted Tomato and Basil Dip Chef Ann Stenfors recipe courtesy of Clandestine Kitchen. 2...
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Red Lentil and Sweet Potato Hummus
Red Lentil and Sweet Potato Hummus Chef Ann Stenfors recipe courtesy of Clandestine Kitchen...
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Beet and Toasted Almond Hummus
Beet and Toasted Almond Hummus Chef Ann Stenfors recipe courtesy of Clandestine Kitchen....
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Roasted Tomato and Basil Bisque
Created by Beth Basler, winner of the BuzzAround Garden Harvest Recipe Contest. Recipe prepared by Rosa Prezioso-Galeno of Rosa’s Food Shoppe in Easton.
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Roasted Chestnuts
Roasted chestnuts are best enjoyed hot from the oven, preferably with a glass of wine. Note that chestnuts get harder to peel as they cool. Some of the shells and papery skin will come off easily; some will not. Placing them back in the oven for ten minutes can be helpful if too many of them are stubborn. Roasted chestnuts are the centerpiece for The Feast of St Martin.
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Award Winning Roasted Tomato & Basil Bisque With Fresh Local Ingredients
Award-winning Roasted Tomato and Basil Bisque with tips from the recipe creator and chef Rosa who recreates it for filming.
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Cranberry Hummus
Cranberry Hummus Adding cranberries to a simple hummus recipe adds an underlying tartness...
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Stephen Coe’s Shaved Melon Summer Salad
Shaved Melon Salad Chef Stephen Coe makes the best of luscious summer produce in this...
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