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Lentil noodle soup with greens from Olives, Lemons & Za’atar

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Fine Cooking

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February/March, 2014

December/January

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Salads(1) | beef(5) | cake(3) | chicken(4) | chili(7) | cookies(1) | desserts(5) | dip(4) | fish(6) | holiday-baking(1) | lamb(1) | main(17) | misc(2) | salad(3) | sauce(2) | sausage(1) | sides(6) | snacks(3) | soup(2) | turkey(1)

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Arctic Char with Tahini Sauce, Nuts, and Herbs

(Fine Cooking, February/March, 2014)

A trio of toppings—a lemony sesame seed sauce, a chunky nut-and-herb “pesto,” and sweet-tart pomegranate—boost the flavor and appearance of simple seared Arctic char, a fish from the same family as trout and salmon. You can chop the nuts and herbs in a food processor to save time, but process them separately so that the herbs won’t get bruised and mushy. I like serving this dish with a roasted carrot salad.
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Baby Bok Choy with Warm Miso Ginger Dressing

(Fine Cooking, February/March, 2014)

Crisp-tender baby bok choy in a rich, gingery sauce makes a tasty side for chicken or shrimp. Be sure to serve with plenty of rice to soak up the warm dressing.
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Beef and Pinto Bean Chili with Toasted Cornbread Crumbles

(Fine Cooking, February/March, 2014)

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Beef and Three-Bean Chili

(Fine Cooking, February/March, 2014)

One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and flavor that beans provide and how, when mashed up a bit, they help to thicken the chili.
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Blue Cheese-Smoked Almond Guacamole

(Fine Cooking, February/March, 2014)

Piquant blue cheese and buttery avocado are a great pair—just think of Cobb salad. Smoked almonds, available at grocery stores, add even more depth for a rich guacamole that’s hard to stop eating.
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Cabbage-Carrot Slaw with Cranberries, Mint, and Honey

(Fine Cooking, February/March, 2014)

Cabbage and carrots may be typical slaw ingredients, yet this slaw is anything but. Taking a cue from Moroccan cuisine, it has sweetness and heat balanced by a sprinkling of fresh mint. Try it alongside tender braised lamb or beef.
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Celery and Marcona Almond Salad

(Fine Cooking, February/March, 2014)

Forget your go-to green salad and try this super-crunchy version instead. You can toast the almonds and slice the celery several hours ahead; keep the nuts at room temperature but refrigerate the celery so that it stays crisp.
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Celery Root-Apple Slaw with Pecorino, Parsley, and Pine Nuts

(Fine Cooking, February/March, 2014)

I love this slaw alongside a juicy roast chicken, especially when the juices from the bird mingle with the slaw. Use nutty Pecorino Toscano, not Romano; the latter is too salty here. If you can’t find Pecorino Toscano, manchego makes a good substitute.
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Charmoula Barramundi with Yogurt Sauce

(Fine Cooking, February/March, 2014)

Barramundi is one of the most popular fish in Australia thanks to its buttery flavor and delicate texture. Check your supermarket’s freezer aisle for flash-frozen domestically farmed barramundi, a good sustainable choice. If you can’t find it, substitute domestically farmed tilapia or catfish. I like cooking with trans-fat-free virgin coconut oil because it adds rich flavor and it’s good for your metabolism, heart, brain, and immune system, but you can use olive oil if you prefer. Serve with roasted cauliflower or steamed green beans.
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Charmoula Spice Blend

(Fine Cooking, February/March, 2014)

Ask a Moroccan what charmoula is, and you’ll get a description of a lemony mixture of spices, garlic, and fresh herbs that’s used primarily to marinate or sauce fish. But charmoula can also be a dry spice mixture used for seasoning fish (see Charmoula Barramundi with Yogurt Sauce), chicken, or vegetables to give them a distinctive Moroccan flavor.
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Chicken and Chickpea Chili

(Fine Cooking, February/March, 2014)

Become the MVP at your house tonight by making this soul-warming chicken chili. The chili is rich, flavorful and satisfying, and the mix of bacon crumbles and fresh toppings means everybody at the table will be a fan.
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Chocolate-Marcona Almond Torte

(Fine Cooking, February/March, 2014)

Marcona almonds give this flourless chocolate cake deep flavor and a wonderfully moist texture, while a splash of dark rum enhances the chocolate notes; for a nonalcoholic version, omit the rum. The cake will keep at room temperature for up to 3 days.
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Citrusy Beet, Parsnip, and Radish Slaw

(Fine Cooking, February/March, 2014)

Brightly flavored orange zest and juice underscore the earthy nature of beets and parsnips. As you toss the slaw, the beets will “bleed,” coloring the parsnips and radishes.
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Classic Guacamole

(Fine Cooking, February/March, 2014)

Big chunks of avocado are important to the texture of guacamole, so I mash it only enough to hold it together. When seasoning to taste, try the guacamole with the chips you’re serving. They can vary in saltiness, so this is a good way to make sure you add just the right amount.
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Cranberry Streusel Upside-Down Cake

(Fine Cooking, February/March, 2014)

A sweet cinnamon-pecan streusel layer counters the tartness of the cranberries in this tender, scrumptious cake.
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Cucumber–Pineapple Guacamole

(Fine Cooking, February/March, 2014)

This chunky mix is more like a salad or salsa than the classic guacamole dip. Its cool, refreshing flavors are good with chips or spooned over grilled fish.
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Fennel Slaw with Grapefruit, Cracked Pepper, and Pistachios

(Fine Cooking, February/March, 2014)

Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor to this colorful slaw.
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Fideos Rossejat Rápida

(Fine Cooking, February/March, 2014)

This rich pasta dish is based on the Catalan tradition of cooking thin noodles—fideos—in stock with other ingredients until tender and infused with flavor. The dish is even more delicious thanks to a spoonful of homemade saffron aïoli, stirred in just before serving. The recipe makes more aïoli than you’ll need; for additional uses, see Saffron aïoli for dips, sandwiches, and more. When shopping for the noodles, keep in mind that fideos come in varying thicknesses and shapes, including coiled nests and shorter 1- to 2-inch pieces. For this recipe, look for bags of short fideos pieces with the thickness of spaghetti in the pasta section of well-stocked supermarkets, in Spanish and Hispanic markets, or online.
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Fresh Charmoula

(Fine Cooking, February/March, 2014)

Ask a Moroccan what charmoula is, and you’ll get a description of a lemony mixture of spices, garlic, and fresh herbs that’s used primarily to marinate or sauce fish. But charmoula can also be a dry spice mixture used for seasoning fish (see Charmoula Barramundi with Yogurt Sauce), chicken, or vegetables to give them a distinctive Moroccan flavor. Both the sauce and the spice mix share the core spices of cumin, coriander, paprika, and cayenne, but they part ways after that. The spice mixture contains other aromatic spices, including cinnamon and ginger. It is available from myspicesage.com, or you can make your own fresh version following the recipe here. If you’re curious to try the dry version, here’s a recipe for that as well.
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Fried Tortilla Strips

(Fine Cooking, February/March, 2014)

These tortilla strips follow the same method as Homemade Fried Tortilla Chips, but they are cut into thin strips.
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Glazed Lamb Chops

(Fine Cooking, February/March, 2014)

An unusual mix of pantry ingredients—including Worcestershire sauce, anchovy paste, Angostura bitters, and honey— provides sweet and tangy flavors in this rich glaze. Serve the chops with herb-roasted tomatoes and baked potatoes.
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Homemade Baked Tortilla Chips

(Fine Cooking, February/March, 2014)

Homemade chips are so much better than store-bought chips, and they’re easier to make than you might think.
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Maple Bacon Popcorn

(Fine Cooking, February/March, 2014)

Popcorn popped in bacon fat is a decadent snack on its own. Maple gives it a salty-sweet flavor profile that takes it over the top. Serve immediately after drizzling the maple-butter mixture on so that it doesn’t get soggy.
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Maple-Glazed Roast Chicken

(Fine Cooking, February/March, 2014)

A long soak in a sweet, slightly spicy brine makes this chicken one of the juiciest you’ll ever make, infused throughout with warm maple flavor. Glazing with maple syrup makes it a showstopping, glossy-skinned beauty.
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Marble Rye Bread

(Fine Cooking, February/March, 2014)

Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with added cocoa powder. The darker your cocoa, the less you may need to add to achieve the color you want, hence the range listed below. If you don’t use both loaves within a few days for sandwiches, toast, and the like, you can wrap the remainder and freeze it for up to 1 month.
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