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Brave Sir Robin Mar 25 7:51 AM - Split

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Potsticker Dumplings
Kung Pao Chicken
Brave Sir Robin Mar 4 2:39 PM - Comment

commented on Shirley O. Corriher.

Great article!!!!!!

I love the fact that she tells us why a recipe works, not just that it will.
Brave Sir Robin Feb 12 5:25 PM - Comment

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Tiersa Rodell
Brave Sir Robin Feb 9 5:27 PM - Comment

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aboyer
Brave Sir Robin Feb 7 10:37 AM - Comment

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hohana
Brave Sir Robin Feb 6 4:33 PM - Comment

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Debbie Toner
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Rice Pudding
Brave Sir Robin Feb 6 1:35 PM - Comment

posted

New To The Site!
Brave Sir Robin Feb 6 11:49 AM - Comment

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Ivy Manning
Brave Sir Robin Feb 6 11:05 AM - Split

commented on Texas Sheet Cake and Chocolate Midnight Fondue.

My mom’s recipe for this cake (she called it soft chocolate cake) includes cinnamon in the cake, and pecans in the frosting, but is otherwise very similar. It is wonderful!
Brave Sir Robin Feb 6 10:49 AM - Comment

added to favorites

Chocolate Midnight Fondue
Brave Sir Robin Feb 6 10:48 AM - Comment

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Fresh Udon Noodles
Brave Sir Robin Feb 6 10:45 AM - Comment

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Eugenia
Brave Sir Robin Feb 6 10:45 AM - Comment

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Ivy Manning
Brave Sir Robin Feb 6 10:44 AM - Split

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Frog in a Bog Muffins
Classic Reuben
Brave Sir Robin Feb 6 8:25 AM - Comment

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Kim

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Brave Sir Robin’s Content

Recipes

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Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
The science of baking

Features

The science of baking

Kitchen chemistry
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Fabulous favas

Features

Fabulous favas

A green herald of summer

Editor’s Choice

Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Meat masters

Features

Meat masters

Why we love DIY butchery
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss

Most Emailed

Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Turnip Pickles

A Platter of Figs

Turnip Pickles
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus

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