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Faith Middleton's Food Schmooze

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salt and pepper

Alex’s Chorizo-Inspired Grilled Portobello and Manchego Burgers

Alex's portobello burger with Manchego

When Alex Province grills up his meatless Portobello burgers, he thinks about the essence of chorizo. How to capture that in a meatless burger? He relies on the flavors that feel most “meaty” (and Spanish) to him, like cumin and paprika. And of course, because every burger is better with cheese, Alex melts Manchego slices over the grilled mushrooms.

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Vegetable Noodles with Shrimp & Garlic

butternut squash noodles_www.yourbestdigs.com_Flickr

I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.

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Carole Peck’s Cauliflower and Raisin Flan with Orange Miso Vinaigrette

cauliflower

Faith’s been ordering the Cauliflower and Raisin Flan at Carole Peck’s newly refurbished Good News Restaurant & Bar for years. Carole tells us it’s one of those dishes she simply can’t take off the menu, regardless of season.

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Faith’s OMG Fresh Brussels Sprouts Salad with Truffle Oil

brussels sprouts
Faith’s 5-ingredient cheesy, lemony Fresh Brussels Sprouts Salad with Truffle Oil is irresistible, and the perfect no-cook side for Thanksgiving.  

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Mark Bittman’s Perfect Steak

The Perfect Steak_recipe

Consider this your one-stop-shop guide to grilling steaks. Mark Bittman shares a simple foolproof recipe for strip, sirloin, or rib-eye steaks, along with tips on how to buy various cuts of beef and grill them to the doneness level you prefer.

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Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta

Sweet Potato–Eggplant Stacks with Lime Ricotta_recipe

You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.

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