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freshly ground black pepper

Red Truck Bakery’s Barnyard Breakfast Pie

barnyard breakfast pie_recipe

For this hearty breakfast pie, we start by crumbling up leftover Rise and Shine Biscuits and placing them in the bottom of a piecrust with big chunks of sausage and hearty bits of smoked bacon.

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Gluten-Free Quinoa-Sweet Potato Meat Loaf

sweet potato
Looking for a gluten-free dinner option? This black quinoa-studded loaf will please not just gluten-free diners, but everybody else at the table as well.

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Nik Sharma’s Sumac-Seared Scallops with Mostarda

Sumac-Seared Scallops with Mostarda recipe_Nik Sharma

Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.

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Nik Sharma’s Spicy Chocolate Chip–Hazelnut Cookies

Spicy Chocolate Chip-Hazelnut Cookies recipe_Nik Sharma

Black pepper and ginger add a kick of spicy heat, which intensifies the taste of the chocolate. If you want these even spicier, double the amount of pepper. The hazelnut extract amps up the hazelnut flavor of the nut meal. The end result is a chocolate chip cookie that’s irresistible.

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Cooking with Scraps: Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind recipe

These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers.

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Cooking with Scraps: Dill Pickle Brine Potato Salad

Dill Pickle Potato Salad recipe
Pickle brine is an incredibly useful scrap. Once you start using it—in potato salad!—you might find yourself running out of brine before the jar of pickles.

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