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BeerBraisedBratwurstwithCabbage
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.
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CoconutCake
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
Toasted coconut curls give this classic layer cake from "Martha Stewart’s Baking Handbook" a truly sophisticated presentation.
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VegeBreadSalad
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
To get more mileage out of this recipe, leave the vegetable mixture to marinate in the refrigerator and use it for another dish later in the week.
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Pithiviers
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center — this cake just might become your new favorite.
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Pithiviers
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center — this cake just might become your new favorite.
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PotRoast
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
Serve this juicy cut of meat on top of buttered noodles. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
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FudgyChocolateBrownies
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
Moist, chewy brownies are easier than ever with this recipe from "Martha" head chef and kitchen manager Nikki Elkins.
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NapoleonswithBlackRaspberries
From: Martha Stewart on Fri, Mar 04 2011 2:50 AM
Fluffy, lightened creme patissiere and the best berries go inside layers of puff pastry for this spectacular take on a traditional French dessert.
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PuffPastry
From: Martha Stewart on Fri, Mar 04 2011 2:49 AM
Roll, turn, chill, repeat. Making your own puff pastry requires a bit of a time commitment, but the actual steps are quite simple, and the results — 729 tender, flaky layers in each bite -- are more than worth the effort.
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LouisianaStyleShrimpBoil
From: Martha Stewart on Fri, Mar 04 2011 2:49 AM
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LemonTarragonRoastChickenwithVegetables
From: Martha Stewart on Fri, Mar 04 2011 2:49 AM
You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.
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HazelnutCakewithPralineandMilkChocolateButtercreamFrosting
From: Martha Stewart on Fri, Mar 04 2011 2:49 AM
This decadent hazelnut-chocolate layer cake from baker John Barricelli’s "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any meal.
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CandiedMeyerLemonPeel
From: Martha Stewart on Tue, Mar 01 2011 2:48 AM
Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor.
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EnglishMuffinTidBits
From: Martha Stewart on Tue, Mar 01 2011 2:48 AM
Onions, garlic and butter transform a plain English muffin into the perfect dipper for a bowl of minestrone soup.
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Minestrone
From: Martha Stewart on Tue, Mar 01 2011 2:48 AM
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
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MileHighApplePie
From: Martha Stewart on Tue, Mar 01 2011 2:48 AM
Feel free to fill your pie with a variety of firm, tart apples. On "Martha Bakes," Martha used Jonagold, Mutsu, and Granny Smith.
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GrilledCalamari
From: Martha Stewart on Fri, Feb 25 2011 2:31 PM
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Qu...
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ChileCitrusTurkeyBreast
From: Martha Stewart on Fri, Feb 25 2011 2:30 PM
It’s important to allow the meat to rest before slicing to ensure that the juices are properly distributed.
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FalafelwithTahiniSauce
From: Martha Stewart on Fri, Feb 25 2011 2:28 PM
Serve this traditional falafel from Michael’s Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.
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SpaghettiAmatraciana
From: Martha Stewart on Fri, Feb 25 2011 2:24 PM
This satisfying pasta with a sauce of bacon, onions and tomatoes is one of Lucinda’s favorites. Adapted from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
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