INDEX OF RECIPES

APPETIZERS
= Avocado Hummus
= Avocado and Cilantro Mousse
= Baked Ricotta
= Baked Ricotta with Goat Cheese
= Brazilian Pao de Queijo
= Black Pepper Cashews
= Cashew Chicken Lettuce Wraps
= Cheddar and Fennel Seed Crackers
= Cheddar Cheese Crackers
= Chorizo, Spinach & Manchego Stuffed Mushrooms
= Cilantro-Jalapeno Hummus
= Coxinha de galinha (Brazilian chicken dumplings)
= Cream Cheese Mini Pancakes with Smoked Salmon
= Edamame Dip
= Edamame Hummus in Cucumber Bites
= Endive with Smoked Salmon and Cream Cheese
= Falafel (SRC)
= Feta cheese-Zucchini Loaf
= Ginger-Paprika Roasted Pumpkin Seeds
= Gougeres
= Homemade Corn Tortillas
= Hummus, the very best
= Individual Meatloaves with Chili Sauce
= Quick sun-dried tomato crostini
= Little Bites of Paradise
= Mediterranean Skewers
= Mediterranean Skewers with Balsamic Dressing
= Moroccan Carrot Dip over Cucumber Slices
= Pea Pancakes with Herbed Yogurt
= Potato-Crusted Italian Mini-Quiches
= Potluck Frittata
= Pumpkin Hummus
= Pumpkin Seeds
= Roasted Beet Hummus
= Roasted Red Pepper-Walnut Dip with Pomegranate
= Salmon Rillettes
= Sophie Grigson’s Parmesan Cake
= Sun-dried tomato and feta cheese torte
= Tlayuda, Mexican Pizza
= Tomato Tatin
= Twice-baked goat cheese soufflés
= Vietnamese-Style Spring Rolls
Zucchini “Hummus”

BEEF and LAMB

= All-American Pot Roast from The Food Lab
= All-Purpose California Beef Rub
= Asian Style Short Ribs
= Beef and Broccoli Stir-fry
= Beef Stroganoff
= Beef Wellington
= Beer Marinated Grilled Skirt Steak
= Bison Chili
= Boeuf Bourguignon
= Braised Brisket with Bourbon-Apricot Glaze
= California All-Purpose Beef Rub
= Cherry-Chipotle Meatloaf Cupcakes
= Cranberry-teryiaki Lamb Rack
= Cremini Mushroom Meatloaf
= Grilled Flank Steak with Ancho-Chile Marinade
= Down-home Dig in Chili
= Italian Easter Pie
= Keema Beef Curry
= Korean Barbecue Burger
= Lamb Meatballs with Toasted Orzo (SRC)
= Lamb Shanks en papillote with Cauliflower and Celeriac Puree
= Lamb stew with parsnips, prunes, and chickpeas
= Lebanese Baked Kibee
= Meatballs in Tomato-Caper Sauce
= Ossobuco Milanese
= Paleo Moussaka
= Perfect Soy-Grilled Steak
= Prime Rib Roast, Mexican Style
= Ricotta Meatballs
= Roast Beef French Dip Sandwich with Green Pea Pesto
= Slow cooker Braised Lamb Shanks
= Slow Cooker Carnitas Lettuce Wrap
= Sunday Gravy with Braciole (SRC)
= Swedish Meatballs with Egg Noodles

BRAZILIAN RECIPES
= Baked Coconut (Cocada de Forno)
= Blender Pie
= Bolo de Fuba´ (Cornmeal Cake)
= Braised Lamb Shanks, Bartolini Style
= Brazilian Black Beans
= Brigadeiros
= Brigadeiros de Morango
= Caipirinhas
= Canja de Galinha (Chicken & Rice Soup)
= Coxinha de Galinha (Chicken Fritters)
= Farofa Brasileira
= Feijoada
= Golden Shrimp Moqueca
= Heart of Palm Pie (Torta de Palmito
= Mandioca Frita
= Mangas Flambadas
= Pao de Queijo
= Pasteis
= Shrimp Moqueca

BREADS (posts with full recipe)
= 36 Hour Sourdough Baguettes
= Auberge Pecan-Walnut Bread
= Auvergne Rye with Bacon
= Auvergne Crown
= Baguettes
= Barm Bread
= Basic Country Loaf (Tartine Bread)
= Beer Bread with Roasted Barley
= Beetroot Sourdough
= Best Sourdough Recipe
= Black Olive Bialy
= Black Olive Sourdough
= Brazilian Pao de Queijo
= Breville Sourdough
= Buttermilk Cluster
= Carrot and Cumin Hamburger Buns
= Carrot and Sesame Sandwich Loaf
= Chestnut Flour Sourdough Bread
= Chocolate Currant Sourdough Bread
= Ciabatta
= Cinnamon Turban Bread
= Cinnamon Wreath
= Classic 100% Whole Wheat Bread
= Classic Dinner Rolls
= Codruta Cheese Flatbreads
= Cornbread (Hamelman)
= Cornmeal English Muffins (Dan Lepard)
= Cottage Loaf
= Country Rye (Tartine)
= Cracked-Wheat Sandwich Bread
= Croissants
= Croissants (Peter Reinhart)
= Crumpets (Traditional and Sourdough)
= Curry Turmeric Sourdough
= Dan Lepard Simple White Loaf
= Denise’s Sourdough with Cranberries and Walnuts
= Easy Pizza Dough
= Focaccia
= Focaccia (Anne Burrell)
= Focaccia (Double-Hydration method)
= Focaccia with Chile and Cotija Cheese
= Focaccia with Grapes, Roquefort and Truffled Honey
= Focaccia with a Thrill 
= Five Grain Sourdough Bread
= French Style Rolls
= Golden Saffron and Fennel Loaf
= Golspie Loaf
= Grissini (Hamelman)
= Hail Caesar Sourdough (Braided Sourdough)
= Hazelnut Blue Cheese Sourdough
= Hoegaarden Beer Bread
= Honey-Oat Pain de Mie
= Josey Baker’s Olive Bread
= Ka’Kat, Middle Eastern Snack Bread
= Kamut Bread
= Ken Forkish’s Pain au Bacon
= Ken Forkish’s Warm Spot Sourdough
= Levain Bread with Caramelized Onions
= Light Brioche Hamburger Buns
= Light Rye Bread (Hamelman)
= Light Rye Sourdough with Cumin and Orange
= Mexican Focaccia
= Miche Point-a-Calliere (Hamelman)
= Pain au Bacon (Bacon Bread)
= Pain de Campagne
= Pain de Mie au Levain
= Pain de Provence
= Pain Rustique
= Pane de Casa (& Crostini)
= Panmarino
= Pierre Nury’s Rustic Light Rye (Bougnat)
= Pistachio-Walnut Sourdough Bread
= Pita Bread (Dan Lepard)
= Polenta Crust Tomato Loaf
= Red Wine Sourdough With Cranberries
= Roasted Potato and Olive Focaccia
= Romanian Flatbreads
= Rustic Bread (Hamelman)
= Rustic Ciabatta with Dates and Flaxseeds
= Saffron Bloomer (Dan Lepard)
= San Francisco Sourdough
= Semolina Barbecue Buns
= Semolina Sandwich Loaf
= Semolina Sourdough Boule
= Sesame and Flaxseed Sourdough
= Sriracha (Devil’s) Bread
= Sour Cream Sandwich Bread
= Sourdough Baguettes
= Sourdough Bread with Walnuts and Dates
= Sourdough English Muffins
= Sourdough Bread with Double Flour Addition
= Sourdough Popovers
= Sourdough Rye Bread with Flax Seeds and Oats
= Spelt and Cormeal Rolls
= Spelt and Kamut Bread
= Spicy Cotija and Black Olive Sourdough
= Spicy Kalamata Sourdough
= Star-shaped Chocolate Brioche Bread
= Thom Leonard’s Country French Bread
= Tlayuda, Mexican Pizza
= Tomato Sourdough
= Veggie Bread
= Vermont Sourdough with Whole Wheat (Hamelman)
= Vermont Sourdough
= Vienna Bread with Dutch Crumb (Tiger Rolls)
= Walnut Cranberry Sourdough Bread
= Walnut Sourdough
= Wheat Berry Caraway Bread 
= Wheat-Germ and Sage Sourdough
= White Bread with 80% BIGA
= White Thyme Bread

BREADS from BBA CHALLENGE (no recipes)
= 100% Sourdough Rye (BBA #32)
= Basic Sourdough Bread (BBA #30)
= Ciabatta (BBA #7)
= Cinnamon Raisin Walnut Loaf (BBA #9)
= Cornbread (BBA #10)
= Cranberry-Walnut Celebration Loaf (BBA #11)
= English Muffins (BBA #12)
= Focaccia (BBA #13)
= French Bread (BBA #14)
= Italian Bread (BBA #15)
= Kaiser Rolls (BBA #16)
= Lavash Crackers (BBA #17)
= Light Whole Wheat Bread (BBA #18)
= Marbled Rye (BBA #19)
= Multigrain Bread Extraordinaire (BBA #20)
= New York Deli Rye (BBA #31)
= Pain a l’Ancienne (BBA #21)
= Pain de Campagne (BBA #22)
= Pain Poilane (BBA #33)
= Pane Siciliano (BBA #23)
= Panettone (BBA #24)
= Pizza Napoletana (BBA #25)
= Poolish Baguettes (BBA #26)
= Portuguese Sweet Bread (BBA #27)
= Potato Rosemary Bread (BBA #28)
= Potato, Cheddar, and Chive Torpedo (BBA #42)
= Pugliese (BBA #29)
= Pumpernickel Bread (BBA #34)
= Roasted Onion and Asiago Cheese Miche (BBA #43)
= Stollen (BBA #36)
= Sunflower Seed Rye (BBA #35)
= Swedish Limpa (BBA #37)
= Tuscan Bread (BBA #38)
= Vienna Bread (BBA #39)
= Whole Wheat Bread (BBA #41)
= White Bread (BBA #40)

COOKIES
=
Almond Butter Chocolate Chip Cookies
= Biscoff Oatmeal Cookies
Brown Butter Chocolate Chip Cookies
= Candy Cane Cookies
= Chocolate Chip Cookies
= Chocolate Chip Cookies – Best Thing I Ever Made
= Chocolate Chip Shortbread Cookies
= Cinnamon-Capuccino Cookies
= Curry Cardamon Cookies
 = Double Chocolate and Mint Cookies
= Earthquake Cookies
= Heart-shaped Sugar Cookies with Royal Icing
= Helen Fletcher’s Oatmeal Cookies
= Hermit Cookies
= Gingersnaps with White Chocolate Chips (SRC)
= Maple Walnut Biscotti
= Nutella Drop Cookies
= Raspberry Almond Streusel Bars
= Raspberry Chocolate Truffles
= Russian Tea Cookies
= Paleo Energy Bars
= Pecan Raspberry Thumbprint Cookies
= Pumpkin Chocolate Chip Cookies
= Snickerdoodle Macarons
= Speculaas
= Spiced Honey-Ginger Cookies
= White Chocolate Dipped Cookies
= White Chocolate Madacamia Nut Cookies

DESSERTS & SWEETS
= Absolute Best Brownies  (SRC)
= Almond Butter Cake
= Amazing Apricot Bars
=
Apple Cake (Dorie Greenspan)
= Apple-Cinnamon Bread
= Apple-Cinnamon Oatmeal Cake
= Apple-Raisin Bran Muffin
= Apple Spice Cake with Rum Glaze (Alton Brown)
= Apple-Walnut Pie
= Apricot Compote
= Apricot- Passion Fruit Sorbet
= Apricot-Raspberry Sorbet
= Baked Alaska
= Baked Coconut (Cocada de Forno)
= Banana Blondies (Dan Lepard)
= Banana Bran Muffins (Ina Garten)
= Banana Bread
= Berry Pie for 4th ofJuly
= Blackberry-Cherry Sorbet
= Blueberry Banana Bread
= Blueberry Galette
= Blueberry Muffins
= Blueberry Sour-Milk Pancakes
= Blueberry-Walnut Bran Muffins
= Bolo de Fuba´(Brazilian Cornmeal Cake)
= Bran Muffins
Brigadeiros
= Brigadeiros de Morango
= Buttermilk-Blueberry Breakfast Cake
= Buttermilk Bran Muffins
= Butterscotch Brownies
= Cantaloupe-Cayenne Sorbet
=
Caramelized Bananas
= Cappuccino Panna Cotta
= Carrement Chocolat
= Chestnut Brownies
= Chia Yogurt Bowl of Bliss
=
Chocolate Bread
= Chocolate & Chestnuts Terrine
= Chocolate Frozen Yogurt with Caramelized Bananas
= Chocolate Mousse “Light as a Feather”
= Chocolate Mousse with Raspberries for Valentine’s Day
= Chocolate-Orange Mini Cakes
= Chocolate-Raspberry Layered Cake
= Chocolate Gelato
= Chocolate Intensity Cake (gluten-free)
= Chocolate Stout Cake
= Chocolate Toffee Banana Bread
= Chocolate Zucchini Cake with Chocolate Frosting
= Cinnamon-Raisin Walnut Loaf
= Clementine Cake
= Clementines in Cinnamon Syrup
= Cocada de Forno (Baked Coconut)
= Coconut Brigadeiros
= Cranberry Christmas Cake
= Dark Chocolate Mousse (Zakarian)
= Dulce de Leche Cheesecake Bars
= Dundee Cake
= Emergency Blender Cupcakes
= Fab Chocolate Chip Cookies
= Flourless Chocolate Cake
= Fondant au Chocolat Cake
= French Lemon Yogurt Cake with Poppyseeds
= Fresh Strawberry Yogurt Bundt Cake (SRC)
=
Fromage Blanc
= Gluten-Free & Vegan Raspberry Bars (SRC)
= Granola Bars
= Halloween Pretzels and Witches’ Brooms
=
Holiday Fruitcake
= Lemon Custards with Pomegranate Seeds
= Lemon-glazed banana-berry scones
= Lemon-Lavender Bars (SRC)
= Lemon-Pistachio Loaf
= Lemon-Poppy Seed Muffins
= Lemon Shortbread Bars
= Linzer Cookies
= Mangas Flambadas
= Maple Creme Brullee
= Maple Glazed Pumpkin Bread
= Maple Pumpkin Pecan Snacking Cake
= Mascarpone Brownies
= Mascarpone Mousse
= Maureen’s Fabulously Fudgy Brownies
=
Mini Chocolate Cheesecake Bites
= Mini Chocolate Meringue Cupcakes
= No-Fuss Coffee Cake (King Arthur)
= Noyau Ice Cream
=
Oatmeal Fudge Bars
= Oeufs a la neige
= Overnight Coffee Cake (SRC)
=
Peach Pie
= Peach Sorbet|
= Pectinase for fruit segments
=
Pomegranate Gelee’ with Saffron-Yogurt Cream
= Pumpkin Bolo de Fuba’ Cremoso
= Pumpkin Brigadeiros
= Pumpkin Espresso Loaf
= Pumpkin Pie
= Raspberry Bittersweet Chocolate Chunk Brownies
= Raspberry Buckle
= Raspberry Chocolate Truffles
=
Raspberry Sorbet
= Raspberry Sorbet (from America’s Test Kitchen)
= Raspberry Brown Sugar Chocolate Chip Ice Cream
= Raspberry Macarons
= Raspberry Ricotta Cake
= Red Velvet Cupcakes with Cream Cheese Frosting
= Red Velvet Layered Cake
=
Rhubarb Compote
= Roasted-Strawberry & Buttermilk Sherbet
= Spice Cake with Blackberry Puree
= Strawberry Chocolate Chip Cake
=
Strawberry Coffee Cake
= Strawberry Frozen Yogurt
= Texas Sheet Cake (SRC)
=
Torta di Limone e Mandorle
= The Ultimate Raspberry Sorbet
= Triple Chocolate Brownies
= Triple Citrus Sorbet
= Tuxedo Cake
= Two Ideas for Halloween
= Walnut Raisin Bran Muffins
= Watermelon Granita
= Watermelon Sorbet
Zucchini Lemon and Walnut Cake

DRINKS
= Blood Orange Margaritas
= Caipirinhas
= Cucumber Jalapeno Margaritas
= Peartini for Two

PASTA & NOODLES
= Asparagus Pesto on Whole Wheat Pasta
= Baked Shrimp and Feta Pasta
= Carrot “Nib” Orzo
= Chili Cashew Chicken Noodles
= Cold Soba Noodles
= Cremini Mushroom Pasta with Goat Cheese and Arugula
= Crispy Chickpeas and Caper Spaghetti
= Dan Dan Noodles
= Ditalini Pasta Salad
= Farfalle with Kale Pesto
= Farfalle with Zucchini and Ricotta
= Fettuccini with Shrimp, Swiss Chard, and Tomatoes
= Fettuccini with Spinach
= Grilled Hoisin Chicken with Soba Noodles
= Grilled Tomato Sauce with Arugula
= Lemony Zucchini Noodles with Whole-Wheat Spaghetti
= Linguini with Cauliflower Pesto
= Linguini with Cilantro-Lime Pesto and Shrimp
= Macaroni and Cheese
= Mushroom Stroganoff with Goat Cheese
= Orzo with Heirloom Tomato Relish
= Orzo with shiitake mushrooms and spinach
= Otsu (Soba Noodles)
= Pasta and Mussels in Saffron Sauce
= Pasta Dough
= Pasta e Fagioli
= Pasta with Asparagus Coins and Tomatoes
= Pasta with Fresh Tomato Sauce
= Pasta with Grated Tomato Sauce and Green Beans
= Pasta with Roasted Butternut Squash, Arugula and Ricotta
= Pasta Puttanesca
= Pasta with Scallops in Heirloom Tomatoes and Fennel Sauce
= Pasta with Shrimp and Asparagus in Coconut Milk
= Penne with Trapanese Pesto
= Pasta with Vodka Sauce
= Pasta with Yogurt, Peas, and Chile (Ottolenghi)
= Pasta with Zucchini Strands and Shrimp
= Penne a la Vechia Bettola
= Ravioli (Roasted Squash Ravioli in Brown Butter Sauce)
= Scallops and Black Pasta with Orange Cream Sauce
= Seafood Extravaganza Pasta
= Spaghetti with Italian Meatballs in Tomato-Caper Sauce
= Spring Pasta
= Swedish Meatballs with Egg Noodles
= Thai-Style Pesto with Brown Rice Pasta
= Whole-Wheat Pasta with Lemony Tomatoes and Spinach
= Whole-Wheat Spaghetti with Grated Tomato Sauce
= Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
= Sweet Roasted Butternut Squash and Greens Over Pasta
= Ziti with Artichokes and Meyer Lemon Sauce

PORK
= 7-6-5 Grilled Pork Tenderloin
= Ancho & Chipotle Rubbed Pork Roast
= Asian-Glazed Pork Shoulder
= Baby Back Ribs with Tomatillo Glaze
= Balsamic Pork Tenderloin with Maple-Balsamic Marinade
= Black Trumpet Coffee Crusted Pork Tenderloin
= Capital Sauce Pork Ribbons over Pot-Browned Noodles
= Cider-Marinated Pork Kebabs
= Clay-Pot Pork Roast
= Dan Dan Noodles
= Down-Home Dig in Chili
= Green Curry Pork Tenderloin
= Grilled Asian Pork Tenderloin with Peanut Sauce
= Herb and Mustard Pork Roast
= Houston-Style Carnitas
= Korean-Style Pork with Asian Slaw
= Maple-Chili Pork Tenderloin
= Orange and Rosemary Pork Tenderloin
= Oven-barbecued Ribs
= Pork Burgers with Apples and Chorizo
= Pork Medallions with Mustard-Caper Sauce
= Pork Paprikash
= Pork Ragu
= Pork Tenderloin Adobado
= Pork Tenderloin and Blue Cheese
= Pressure Cooker Pulled Pork
= Pulled Pork
= Pulled Pork, Crock Pot version
= Roasted Pork Tenderloin with Pineapple Glaze
= Sichuan Pork Stir-fry in Garlic Sauce
= Sous-vide Pork Chops with Roasted Poblano Butter
= Spanakopita Meatballs
= Spinach and Mushroom Stuffed Pork Tenderloin
= Sticky and Spicy Gochujang Pork Ribs
= Sticky Balsamic Ribs
= Swedish Meatballs with Egg Noodles
= Sweet and Spicy Asian Pork Loin (Sous-vide)
= Tacos with Pork in Green Sauce
= Thai-Inspired Pork Tenderloin

POULTRY
= 7-6-5 Grilled Chicken Breasts
= Ad-Hoc’s Roast Chicken and Root Vegetables
= Black Pepper Chicken Curry
= Bon Bon Chicken
= Butterflied Cornish Hens with Apricot-Pistachio Dressing
= Cashew Chicken Lettuce Wraps
= Chicken Adobo
= Chicken-Apricot Skewers
= Chicken and Yogurt Salad with Cucumbers and Peach
= Chicken Cacciatore (sous-vide)
+ Chicken Korma (SRC)
= Chicken Legs with Cherry Tomatoes and Basil
= Chicken Marsala
= Chicken Marsala Meatballs with Mushroom Sauce
= Chicken Parmiggiana
= Chicken in Green Pipian Sauce, Sous-vide style
= Chicken in Peanut Mole Sauce
= Chicken Thighs with Artichokes and Capers
= Chicken Thighs with Olives and Lemon
= Chicken Thighs with Roasted Tomato Salsa (sous-vide)
= Cider-Glazed Chicken Thighs
= Coxinha de Galinha (Brazilian Chicken Fritters)
= Crimson and Cream Chili
= Duck Confit
= Enchiladas Suizas a la Marcela Valladolid
= Fesenjan (Persian Chicken Stew)
= Fragrant Baked Cornish Hens with Apricot Sauce
= Goat Cheese-stuffed Chicken Breasts
= Grilled Chicken Paillards
= Grilled Chicken with Tamarind and Coconut Glaze
= Grilled Coffee-Brined Chicken Breasts
= Grilled Hoisin Chicken with Soba Noodles
= Grilled Miso Chicken
= Herb Grilled Chicken Thighs
= Hoisin Chicken with Cashews
= Hoisin-Explosion Chicken
= Honey-Glazed Chicken Legs
= Indian Spiced Chicken with Chickpeas and Spinach
= Indonesian Ginger Chicken
= Lemony Chicken Curry
= Mozzarella-Stuffed Turkey Burgers
= Mustard-Grilled Chicken with Spinach and Pecorino Pudding
= Orange Pomegranate Chicken
= Oriental-Style Turkey Patties
= Pecan-Crusted Chicken with Honey-Mustard Dressing
= Pecan-Crusted Chicken from Southern at Heart
= Plum-Glazed Duck Breasts
= Pomegranate Chicken Thighs
= Poulet Demi-Deuil (Chicken with Fresh Black Truffles)
= Red Curry Chicken
= Roast Chicken with Clementines (Jerusalem Cookbook)
= Sabu’s Spicy Coconut Chicken
= Slow-cooked Whole Chicken
= Smoked Paprika Chicken Thighs with Potato and Onion
= Stir-fried Chicken with Creamed Corn
= Stir-fried Chicken and Cabbage with Spicy Almond Sauce
= Sweet and Spicy Sticky Chicken
= Sweet Potato and Turkey Shepherd’s Pie
= Teriyaki Chicken Thighs
= Thai Chicken Breasts with Herb-Lemongrass Crust
= Thyme-scented turkey meatloaf with mushroom gravy
= Turkey Chili
= Turkey Chili with Almond Butter
= Turkey Chorizo Burgers with Green Chile Dressing
= Turkey Meatballs
= Turkey Meatballs with Rolled Oats
= Turkey Portobello Burger
= Turkey Stir-fry with Almond Butter
= Tuscan Grilled Chicken and Sausage Skewers
= Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Zakarian’s Prosciutto-Wrapped Chicken Breast

RICE AND GRAINS
= Barley Risotto with Peas and Carrots
= Bewitching Farro Salad
= Butternut Squash Baked Risotto
= Couscous Salad
= Couscous Salad with Zucchini and Pine Nuts
= Farro Risotto with Almonds, Shiitake Mushrooms, and Glazed Radicchio
= Farro Salad with Roasted Leeks
= Fire-roasted tomato risotto
= Green Rice
= Green tea risotto
= Israeli Couscous Salad
= Kamut Salad with Roasted Lemon Vinaigrette
= Mexican Rice
= Millet Couscous with Roasted Carrots
= Quinoa Fried Rice
= Quinoa with Cider-Glazed Carrots
= Quinoa Salad with Red Grapes and Avocado
=
Roasted Corn and Tomato Risotto
= Two-Stage Pea and Prosciutto Risotto
= Wheat Berries with Roasted Butternut Squash and Celery
= Wild Mushroom Risotto (Two ways)

SALADS
= Arugula Pesto (low-cal)
= Avocado and Orange Salad with Charred Jalapeno Dressing
= Baby Greens Salad with Dates, Oranges and Almonds
= Bewitching Farro Salad
= Caprese Salad with Celery and Toasted Walnuts
= Celery and Apple Salad
= Chicken and Yogurt Salad with Cucumbers and Peach
= Chickpea Salad
= Couscous Salad
= Couscous Salad with Zucchini and Pine Nuts
= Crispy Potato Salad
= Ditalini Pasta Salad
= Farro Salad with Roasted Leeks
= Green Olive, Walnuts, and Pomegranate Salad
= Grilled Butter Lettuce Salad with Buttermilk Chive Dressing
= Grilled Peach Feta Salad with Lavender Dressing (SRC)
= Hearts of Palm Salad with Cilantro Vinaigrette
= Heart of Palm Salad Skewers
= Israeli Couscous Salad
= Kamut Salad with Roasted Lemon Vinaigrette
= Mango-Orzo Salad with Green Beans
= Massaged Kale Salad with Fresh Apricot and Chickpeas
= Mixed Green Salad with Grapefruit and Warm Shrimp
= Pan-Crisped Deviled Eggs on French Lettuces
= Pear, Blue Cheese, and Walnut Salad
= Potato-Roquefort Cakes with Ripe Pears
= Quinoa Salad with Red Grapes and Avocado
= Red Quinoa and Roasted Beets Salad
= Roasted Lemon Vinaigrette
= Shaved Asparagus Salad
= Spice-Roasted Carrot and Avocado Salad
= Spinach Salad with Almonds and Parmiggiano
= Spinach Salad with Grape Tomatoes and Black Walnuts
= Spiralized Zucchini and Cucumber Salad
= Sweet Cabbage Slaw
= Taco Salad (SRC)
= Tomato and Cucumber Salad with Almond Vinaigrette
= Tomato Confit with Arugula and Zucchini
= Watercress Salad

SEAFOOD
= Baked Shrimp and Feta Pasta
= Chipotle-Rubbed Salmon Tacos
= Classic Shrimp Gobernador Tacos
= Cod Filets with Mustard-Tarragon Crust
= Crispy Herb-Crusted Halibut
= Fettuccini with Shrimp, Swiss Chard, and Tomatoes
= Five-Spice Glazed Salmon on Wilted Spinach
= Golden Shrimp Moqueca
= Griddle-Fried Filet of Petrale Sole
= Linguine with Cilantro-Lime Pesto and Shrimp
= Little Shrimp Casserole
= Mahi-Mahi with Citrus Marinade
= Miso-Grilled Shrimp
= Mixed Green Salad with Grapefruit and Warm Shrimp
= Pan-grilled Tilapia with Smoked Paprika and Avocado Cream
= Pasta and Mussels with Saffron Sauce
= Pasta with Scallops in Heirloom Tomatoes and Fennel Sauce
= Pasta with Shrimp and Asparagus in Coconut Milk
= Pasta with Zucchini Strands and Shrimp
= Prosciutto-Wrapped Shrimp Skewers
= Pumpkin Shrimp Curry
= Salmon Sous-vide with Miso Maple Glaze
= Salmon with Red Curry Sauce and Cabbage Salad
= Salmon Wellington
= Sauteed Shrimp with Arugula and Tomatoes
= Scallops and Black Pasta in Orange Cream Sauce
= Scallops in Orange-Caramel Sauce
= Scallops with Pea Puree and Cilantro Gemolata
= Seafood Extravaganza Pasta
= Seafood Gratin
= Shrimp and Fennel Casserole
= Shrimp in Moroccan-Style Tomato Sauce
= Shrimp Moqueca
= Shrimp with Spicy Orange Sauce
= Slow-baked Salmon with Lemon and Thyme
= Thai Seafood Curry
= Tuna with Sesame Seeds, Cracked Coriander and Crispy Ginger
= Vietnamese-Style Spring Rolls

SOUFFLES & SMALL DISHES
= Artichoke-Saffron Souffle
= Asparagus Quiche
= Black Bean & Pepper Jack Burgers
= Blender Pie (Brazilian Recipe)
= Broccoli-Walnut Souffle
= Cauliflower Crust Pizza
= Cauliflower Tortillas
= Carrot Flan with Greens and Lemon Vinaigrette
= Cashew Cream Sauce (Paleo)
= Cheese Souffle
= Cranberry Sauce
= Cranberry Sauce with Port and Dried Figs
= Falafel (SRC)
= Feta Cheese Zucchini Loaf
= Fromage blanc
= Golden Chard Pie
= Green Apple & Yogurt Bowl
= Hearts of Palm Pie
= Herbed Goat Cheese Souffles
= Hibiscus-Flavored Corn Tortillas
= Impossibly Cute Bacon and Egg Cups
= Italian Easter Pie
= Leek and Kale Tart with Olive Oil Crust
= Mango Salsa with Verjus
= Mini-quiches with Duxelles and Baby Broccoli
= Mushroom Souffle
= Pea Pancakes with Herbed Yogurt
= Perfect Boiled Egg
= Portobello Caps with Goat Cheese and Prosciutto
= Potato Galettes a l’Alsacienne
= Potato Roquefort Cakes
= Potluck Frittata
= Pumpkin Chipotle and Kale Pizza
= Quinoa and Sweet Potato Cakes
= Shakshuka
= Sophie Grigson’s Parmesan Cake
= Sourdough Popovers
= Sundried Tomatoes and Feta Cheese Torte
= Sweet Potato Crust Quiche
= Tacos with Houston-Style Carnitas
= Tlayuda, Mexican Pizza
= Torta di Zucchini
= Twice=baked goat cheese souffle
= Vietnamese-Style Spring Rolls

SOUPS
= Autumn Vegetable Soup
=
Canja de Galinha (Chicken & Rice Soup)
= Caramelized Carrot Soup (Pressure cooker)
= Carrot and Leek Soup
= Celeriac and Parsnip Soup with Toasted Coconut
= Chicken Stock (1 hour version)
= Chickpea and Fire-Roasted Tomato Soup
= Creamy Broccoli Soup
= Creamy Broccoli Soup with Toasted Almonds (Paleo version)
= Cream of Cauliflower Soup with Red Beet Chips
= Creamy Zucchini Mushroom Soup
= Curried Zucchini Soup
= Fennel Soup with Almonds and Mint
= Kuri Squash Soup
= Miso Soup
= Pasta e Fagioli
= Roasted Tomato Soup
= Silky Gingered Zucchini Soup
= Spinach Straciatella Soup
= Yellow Squash Soup
= Yucatan-Style Chicken Soup with Orzo and Lime
= Zucchini and Spinach Soup

SOUS-VIDE COOKING
Chicken Cacciatore
= Chicken in Green Pipian Sauce
= Chicken Thighs with Roasted Tomato Salsa
= Duck Confit
= Impossibly Cute Bacon and Egg Cups
= Orange-Soy Chicken Thighs
= Perfect Soy-Grilled Steak
= Pork Chops with Roasted Poblano Butter
= Salmon with Miso-Maple Glaze
= Sweet and Spicy Asian Pork Loin

VEGGIES
= Almond Milk Creamed Spinach
= Asparagus on Asparagus
Asparagus Bundles with Prosciutto and Parmiggiano
= Asparagus Pesto on Whole Wheat Pasta
= Avocado Three Ways
= Baked Cauli-Rice with Asparagus and Almonds
= Bewitching Farro Salad
= Blasted Broccoli
= Braised Fennel with Saffron and Tomato
= Broccoli and Spinach Puree with Brown Butter
= Broccolini with Lemon and Ginger
= Carrot Mash with Orange and Mint
= Carrot and Sweet Potato Puree
= Cauliflower a la Tabbouleh
= Cauliflower and Apple Puree
= Cauliflower au Gratin
= Cauliflower and Celeriac Puree
= Cauliflower-Spinach Puree
= Cauliflower Steaks
Cauliflower Tortillas
= Celery and Apple Salad
= Creamy Broccoli and Mushroom Casserole
=
Crispy Cornmeal Sweet Potato Fries
= Eggplant Tomato Stacks
= Feta Cheese-Zucchini Loaf
= Golden Chard Pie
= Gratin of Beefsteak Tomatoes
= Green Beans with Roasted Tomatoes
= Grilled Corn and Tomato Salad with Basil Oil
= Imam Biyaldi
= Kadoo Boranee (Afghan Butternut Squash)
= Kale Chips
= Kale Pesto
= Kinpira Gobo
= Lemony Asparagus
= Lemony Shredded Brussels Sprouts
= Lemony Zucchini Noodles with Whole-Wheat Spaghetti
= Mandioca Frita (Fried Yucca Root)
= Mogo (Roasted Yucca Root)
= Moroccan Cooked Carrot Salad
= Naked Grape Tomatoes
= Paalak Paneer & Souffle
= Parsnip, Carrot & Cauliflower Mash
Pan-charred Veggies from Cooking Light
= Pickled Red Onions
= Poached White Asparagus with Lemon and Pistachios
= Pomegranate Molasses Glazed Carrots
= Potato and Leek Braise
= Potato-Roquefort Cakes with Ripe Pears
= Quick Zucchini Saute with Roasted Peanuts
= Quinoa and Sweet Potato Cakes
= Roasted Butternut Squash with Coconut and Southwest Spices
= Roasted Winter Vegetables with Miso-Lime Dressing
= Rutagabas Anna
=
Sauteed Zucchini with Sundried Tomatoes and Basil
= Silky Cauliflower Puree with Almond Milk
= Silky Rutabaga Puree
= Skinny Eggplant Parmigiana
= Spaghetti Squash Perfection
= Spinach and Chickpea Curry
= Spiralizer Fun (a guest post)
= Sweet Cabbage Slaw
= Tomato Confit with Arugula and Zucchini
= Torta di Zucchini
= Zucchini and Summer Squash Gratin|
= Zucchini Duo with Yogurt Sauce
= Zucchini Fritters with Feta and Dill
= Zucchini “Hummus”
= Zucchini Noodles with Sundried Tomato Pesto
= Zucchini Pasta with Cilantro-Cashew Pesto
= Zucchisagna (no pasta alternative)
= Vegetable Milhojas

12 thoughts on “INDEX OF RECIPES

  1. Hello,
    I read on your site how you freeze your sourdough starter. Mine has been developed from scratch according to the instrucitons in Tartine Bread, but I don’t want to leave it at room-temp. I’ve kept some in the frig, but I don’t think it’s viable anymore. Can you tell me how you’ve kept yours, either in the frig or freezer? Thanks very much. Carla

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  2. Hi, Carla!
    I have two starters, one made from scratch in March 2009, the other I bought from King Arthur. For over a year, I kept them both in the fridge, refreshing each one every couple of weeks, because I made bread every weekend, and alternated between the two. After a while, I decided to try the freezer method, and now I have one of them (the one from King Arthur) permanently frozen, I only refresh it when I’m going to make bread. The other one I have small portions frozen, but have been keeping it in the fridge, refreshing it every couple of weeks.

    I’d say you could try to revive your starter, just use a small amount (2 tsp, for instance) in 1 cup of warm water, add flour and see what happens. It is amazing how resilient a starter can be! Of course, in the worst case scenario, you would have to start all over…

    let me know if you need help, I am ready to share my experience with sourdough if you want!

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    • When my starter is “sleeping” in the fridge, I use 1 to 2 tsp, dissolved in 50 ml (g) of warm water. Mix very well to dissolve, then add 50 to 75g of white flour. THe amount of flour is up to you, some people prefer a more liquid starter, in that case you add 50g of flour only. Once that starter is going, if I want to refresh it again, I discard about 3/4 of it and add whatever amount of water and flour I need to make my bread and have leftover to keep the starter going.

      This link

      http://www.wildyeastblog.com/2007/09/29/maintain-starter/

      is probably the best source to learn how to keep a starter going, you might want to take a look there too, her blog is amazing!

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  4. Pingback: Sourdough starter 101- how to create your sourdough starter from scratch | Chef in disguise

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    • There is a search function right on the front page – you can enter any keyword you want into it –

      right under ARCHIVES, you will see “Search the Bewitching Kitchen”

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