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Showing only recipes by “Edward Espe Brown.”

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Butter Lettuce and Spinach with Citrus and Avocado

Light and dark greens, the mildly acid fruit, and the creamy avocado provide a lively dynamic in this simple salad. Aromatic Szechuan pe...

by Deborah Madison and Edward Espe Brown


Wild Rice and Hazelnut Salad

Earthy flavors and good, chewy texture characterize this salad. Serve it tucked in the curl of a lettuce leaf surrounded with rose-red r...

by Deborah Madison and Edward Espe Brown


Pumpkin Soup with Gruyere Cheese

For this soup use Sugar pumpkins or Perfection squash–both are sweet and full-flavored without being stringy and watery. Delicata and but...

by Deborah Madison and Edward Espe Brown

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Baked Polenta Layered with Tomato, Fontina, and Gorg...

This polenta gratin looks inviting baked in a large earthenware dish–bring it to the table bubbling and fragrant and serve it family styl...

by Edward Espe Brown and Deborah Madison

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Indian Vegetable Stew with Yellow Dal

Summer vegetables are cooked in a spicy golden sauce, or dal, made from dried yellow peas. The flavors of the spices lean toward the hot ...

by Deborah Madison and Edward Espe Brown


White Bean and Eggplant Gratin

Bake this filling dish in a large casserole or individual crocks and serve it with a salad of winter greens.

by Deborah Madison and Edward Espe Brown


White Winter Vegetables Baked in Cream

Winter vegetables, particularly the roots, are sweet and delicious when baked in cream and covered with a layer of crisp buttered bread c...

by Deborah Madison and Edward Espe Brown


Artichoke, Hazelnut, and Mushroom Filo

Hazelnuts, layered between the sheets of filo in this unusual pastry, enhance the flavor of the artichokes. 

by Deborah Madison and Edward Espe Brown


Souffle Base for Roulades

This recipe makes enough to cover a 10-by-15-inch baking sheet. The souffle may puff and swell dramatically while it is baking, but like ...

by Deborah Madison and Edward Espe Brown


Summer Roulade with Tomatoes, Cream Cheese, and Herbs

This rolled souffle makes a cool and refreshing lunch or supper on a hot summer day. It can be made hours in advance, as long as it is wr...

by Deborah Madison and Edward Espe Brown


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