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Gourmet Recipes

Mediterranean Egg Sandwiches
Mediterranean Egg Sandwiches
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By: Anolon Culinary Team

Combine hard-cooked eggs with different flavor inspirations from Spain, Italy and Provence, like sundried tomatoes, capers, and tapenade, for flavorful, savory sandwiches or easy hors-d’oeuvres. Read more...
Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cranberries
Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cranberries
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By: Marge Perry & David Bonom

Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy. Read more...
Chicken Soup with Freekeh, Carrot, and Parsnip
Chicken Soup with Freekeh, Carrot, and Parsnip
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By: Jill Silverman Hough

Freekeh, sometimes called green wheat freekeh, is similar to bulgur and adds an earthy wholesomeness to this simple, satisfying soup. It’s available either cracked or whole—if you can’t find cracked... Read more...
Healthier Macaroni and Cheese
Healthier Macaroni and Cheese
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By: Jill Silverman Hough

The secret weapon here is pureed winter squash—it substitutes for some of the cheese. We’ve also added heart-healthy walnuts to the topping. And yet the whole dish cooks up as... Read more...
Lemon Dry-Brined Turkey with Sage
Lemon Dry-Brined Turkey with Sage
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By: Irvin Lin

Nearly every bit of advice out there for roasting a turkey recommends brining the bird overnight to ensure that it is moist and tender. One of my favorite alternatives to... Read more...
Rosemary Garlic Olive Oil Mashed Potatoes
Rosemary Garlic Olive Oil Mashed Potatoes
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By: Irvin Lin

The addition of rosemary and garlic along with a top notch extra virgin olive oil bring the traditional mashed potatoes to a shining star dish all by itself. The fact... Read more...
Gorgonzola and Rosemary Crème Brûlée
Gorgonzola and Rosemary Crème Brûlée
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By: Marge Perry & David Bonom

The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or... Read more...
Roasted Garlic and Parmesan Crème Brûlée
Roasted Garlic and Parmesan Crème Brûlée
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By: Marge Perry & David Bonom

This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may... Read more...
Wild Mushroom and Leek Sourdough Stuffing
Wild Mushroom and Leek Sourdough Stuffing
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By: Irvin Lin

This vegetarian friendly stuffing is one of the surprising highlights of a more traditional meat laden menu. It is bursting with “meaty” umami flavor courtesy of the blend of wild... Read more...