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Thursday, Dec. 1, 2011 04:52 pm
This recipe comes from Tom Colicchio, celebrity chef and host of the reality show “Top Chef.” But I first found it in a cookbook by another master chef, David Chang, whose New York Momo...
Thursday, Dec. 1, 2011 04:24 pm
Carrot hot sauce is a Caribbean specialty. I first tasted it at a Jamaican restaurant in St. Louis and bought bottles of it there until the restaurant closed. I searched in vain to find another sou...
Thursday, Dec. 1, 2011 12:34 pm
Sure, you can buy cocktail sauce. You can even make it by combining catsup and horseradish. But this homemade version transforms cocktail sauce from a tired old standby into something terrific.&nbs...
Thursday, Dec. 1, 2011 05:30 am
Mexican cajeta is, hands down, the most delectable caramel sauce I’ve ever had. Jarred cajeta can be found in the ethnic sections of groceries, but it’s nowhere near as wonderful as thi...
Thursday, Dec. 1, 2011 03:35 pm
This ber-rich sauce is always a hit – and has many uses. If you don’t want to use liqueur, substitute 1 T. pure vanilla.  1 c. heavy cream, preferably NOT ultra-pasteurized ...
Thursday, Dec. 1, 2011 03:32 pm
Romesco sauce is a Spanish classic, used as a dip for raw or grilled vegetables, shrimp or as a condiment for roasted meats. The traditional version calls for dried chiles and almonds and requires ...
Thursday, Nov. 10, 2011 03:31 pm
Mushroom-farro tart This tart is sophisticated and gorgeous – a perfect substitute for vegetarians at Thanksgiving tables who’ll eschew dressings made with sausage, oysters, etc.; an...
Thursday, Nov. 10, 2011 03:30 pm
Pumpkin mac and cheese Originally from the famed Nashville, Tenn., Loveless Café, this decadent mac and cheese recipe has evolved through several adaptations. The pumpkin doesn’t ov...
Thursday, Nov. 3, 2011 07:32 pm
This luscious flamed dessert from New Orleans is about as far from down-home Cajun as you can get and still be in Louisiana. In fact, it’s become such a staple in restaurants that offer tables...


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