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Sunday, October 23, 2016
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Roasted Blue Potato Wedges with Fresh Herbs

This is a really simple recipe. It's a great, easy weeknight alternative to french fries. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked 'em in the oven.


Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.

Strawberry Brunch Tart with Thyme and Black Pepper

This is not a fancy tart. It's not one of those gorgeous, fresh-fruit-and-custard puff pastry things that looks like a piece of art. I'll make you one of those one of these days. Don't...

Fresh Herb Egg White Omelet with Black Olives & Sun-Dried Tomatoes

So recently, I found myself with a bunch of spare egg whites. (Stay tuned to find out what happened to the yolks sometime later this week...) I was starving when this happened. I whipped...

One Potato, Two Potato, Part 2: Duck Fat Hash Browns

What's the best thing about making duck for dinner? The leftover duck fat. At least, so says The Mouse. What's even better? Using that fat to fry potatoes. Mmmm, mmm, mmm. Right now, I'm not...

Daring Bakers’ October Challenge: Thin-Crust Pizza

Last month, I joined the Daring Bakers, an online community of fabulous foodies and cooks who do a baking challenge every month. They provide the recipe, you provide the cooking. Their blogroll includes some of...

Brown-Sugar Cranberry Sauce

Ever since I was a kid, cranberry sauce has always been one of my favorite things about the fall. Most of the time, my mom made homemade cranberry sauce. Now, she's an amazing cook. Sometimes,...

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