Cauliflower and Ham Hash

Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and onion and cook until browned, 10 to 12 minutes. Add the ham, season with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, tossing, until tender, 10 to 15 minutes; transfer to a plate. See Full […]

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Carrot, Parsnip and Potato Colcannon

Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. See Full Recipe at androidcentral.com

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Seared Lamb Chops With Anchovies, Capers and Sage

The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain. See […]

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Lemon Angel Food Cake With Preserved Lemon Curd

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. See Full Recipe at cooking.nytimes.com

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Paleo “Peanut” Butter Truffles

These chocolatey sweets come together in just 20 minutes. Make it a family affair, if you have little ones they will LOVE helping you roll up these truffles and dipping them in chocolate! See Full Recipe at popsugar.com

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The Anything-Goes Burrito

The beauty of the burrito is that it’s customizable. You are allowed to stuff it with whatever you could possibly imagine (well, with whatever you have left in your fridge). This burrito recipe is intended to help you learn the basic construction, so you can go off and make use of all the random ingredients […]

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Black Bean Butternut Squash Quesadillas With Chipotle Lime Crema

I’m chatting it up with you from the land of corn, aka Iowa, where I’m currently hanging out with other blogger peeps in the cornfields (literally) and learning all about, well, um, corn. In case that wasn’t already clear. I’ll catch you up to speed on what, exactly, I’ve been doing here for the past […]

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Green Tea and Chickpea Soup

A problem I’ve discovered from hanging out with freshers and going to freshers’ parties is that it’s really, really easy to become ill. See Full Recipe at popsugar.com

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Chocolate: A guide to using different types of your fave baking ingredient

When you’re choosing a chocolate to bake with, sometimes it’s just about your favorite flavor. But for some recipes, the ingredients and proportions in that chocolate matter even more. Take a closer look, and discover more about the different types of chocolate. See Full Recipe at sheknows.com

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Corned beef grilled cheese will be your new St. Patrick’s Day tradition

What could be better than a gooey grilled cheese straight off the griddle, you ask? The answer — an upgraded grilled cheese made with crispy pumpernickel bread, piles of corned beef and mountains of melted cheese, perfect for a festive St. Patrick’s Day feast. See Full Recipe at sheknows.com

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