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Thumb_14700_Three-Hour French Bread

Thumb_14700_Three-Hour French Bread

The secret to this bread? Knead the dough for 2 minutes, let it rest, then knead again for 3 minutes. Letting the dough rest allows the gluten to relax, making a smoother dough. Read more about this recipe at Steamy Kitchen.

Thumb_18846_Vegetable Broth

Thumb_18846_Vegetable Broth

Making your own vegetable broth is simple. The broth will keep about a week in your refrigerator, and two good months in your freezer. Freeze some in ice cube trays for easy storage. Read more about this recipe at VeganYumYum.

Thumb_21589_Poblano Polenta

Thumb_21589_Poblano Polenta

Simple polenta is made savory and complex with diced poblano peppers nad parmesan cheese in this delicious side dish. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17492_Indian Red Lentil Soup

Thumb_17492_Indian Red Lentil Soup

Dal Shorba is a spicy Indian soup that draws its flavor from a combination of spices, herbs and vegetables. The result is creamy and rich. Madras curry powder plays a key role and therefore must be fresh. Read more about this recipe at the Washington Post.

Thumb_20747_Cornmeal Fritters

Thumb_20747_Cornmeal Fritters

Cornmeal shines as the main ingredient in hot water fritters. A quick bath in hot oil caramelizes the outside and leaves the inside of the fritter soft and chewy. Eat these fritters plain or dipped in salsa or aioli.

Thumb_21201_Sardinian Shepherd's Soup

Thumb_21201_Sardinian Shepherd's Soup

Known as minestra del pastore, this gentle, nourishing Sardinian soup is made from spring vegetables simmered together with broken noodles in a broth made from goat’s milk. Read more about this recipe on the Cookthink blog.

Thumb_12456_Basic Couscous

Thumb_12456_Basic Couscous

A simple couscous is a blank canvas, waiting to be painted with spices, herbs, fruits - you name it.  Try it with raisins and cinnamon, or chile pepper and sauteed green peppers.  It's up to you.

Thumb_20189_Pistachio Baklava

Thumb_20189_Pistachio Baklava

Baklava goes green with finely crushed pistachios. The addition of a little rose water to the soaking syrup adds an exotic floral note.

Thumb_20549_Smoky Black Bean And Ham Bone Soup

Thumb_20549_Smoky Black Bean And Ham Bone Soup

There is something dramatically appealing about the deep, inky color of black beans. Their rich, earthy flavor and velvety texture seems a perfect match for the salty smoke of ham in this black bean version of split pea soup.

Thumb_20749_Herbed Cornmeal Fritters

Thumb_20749_Herbed Cornmeal Fritters

Cornmeal hot water fritters are lightened up with a wash of chopped fresh parsley, thyme, mint and cilantro. You can substitute your favorite green herbs here, but avoid using more than 1 teaspoon of rosemary, as its flavor tends to take over. Serve these plain or dipped in salsa or aioli.

Thumb_18204_Spicy Indian Eggplant Stew

Thumb_18204_Spicy Indian Eggplant Stew

Don't confuse this Buriyani with Buryani, an elaborate rice dish. You can substitute peeled, cubed pumpkin for the eggplant. If you like a touch of sweetness, add a pinch of brown sugar at the end. Read more about this recipe in My Bombay Kitchen.

Thumb_19132_Blue Blazer

Thumb_19132_Blue Blazer

Made with Scotch, honey and water, the Blue Blazer got its charming name from the fact that the drink is literally all lit up well before the imbiber is. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.


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