Sour cream and barley flour add savory complexity to this classic morning pick-me-up.
Terry Kirts
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January Foodie Extra: Tracey Couillard’s Crab Cakes
Chef Tracey Couillard is a New Englander who loves seafood comfort dishes.
Suzanne Krowiak
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December Foodie Extra: Blake Fogelsong’s Salmon Burger Recipe
Blake Fogelsong offers this contemporary twist that’s quick to make and packed with plenty of fresh flavors.
Terry Kirts
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November Foodie Extra: Gino Pizzi’s Calamarata Di Mare Recipe
Calamarata is a thick-ring pasta that resembles sliced calamari when it’s cooked.
Suzanne Krowiak
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Foodie Recipe: Vegan Sloppy Joes
This recipe is just as welcome on a bowl of spaghetti or a baked potato as on a toasted bun.
Terry Kirts
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Dinner Party Recipe: Bête Noire With Malted Lime Whipped Cream & Candied Wasabi Pea Crunch
“I love desserts that are deceivingly complex and rich but actually simple to put together.”
IM Editors
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Dinner Party Recipe: Roasted Beef Tenderloin With Spicy Broccolini And Noodles
“The cook’s reward is beef tenderloin sandwiches the next day.”
IM Editors
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Dinner Party Recipe: Roasted Vegetable Salad With Arugula And Miso Vinaigrette
“This salad looks complicated, but it isn’t.”
IM Editors
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Dinner Party Recipe: Shrimp Toast With Sriracha Mayo
“I love this dish because it comes together quickly.”
IM Editors
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Dinner Party Recipe: Mix-And-Match Cucumber-Melon Cooler
“Batch cocktails like this are perfect for dinner parties because you can make a lot ahead of time without alcohol, and your guests can add their own favorite spirit.”
IM Editors
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Foodie Recipe: Chili-Lime Chicken Burger
One of Kendall Lockwood’s favorite things.
Julia Spalding
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Foodie Recipe: Breakfast Strata
This breakfast casserole is perfect for a house full of guests, or weekend brunch pitch-in.
Suzanne Krowiak
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Audra Sternberg Recipe: Vegan, Gluten-Free Power Bars
Scratch your itch for something sweet and substantial at the same time.
Suzanne Krowiak
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May Foodie Extra: Breakfast Flatbread Recipe
And what does Justin Jones pair with his chorizo flatbread? Coffee, of course.
Terry Kirts
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Recipe: Gallery Pastry Shop’s Ganache
You can also use it as icing, or eat it with a spoon. There are no wrong answers.
