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Showing only recipes by “Fran McCullough.”

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4736
roasted-almonds-with-southwest-spices

Roasted Almonds with Southwest Spices

Just a little hot, these are great with drinks. They’ll keep a couple of weeks in a tightly sealed container.

by Fran McCullough

4741
escarole-soup-with-meatballs

Escarole Soup with Meatballs

This old Italian favorite is a meal in itself. You can make the meatballs ahead and freeze them, so you can put the soup together quickl...

by Fran McCullough

Comments (2)
4742
salmon-and-green-bean-salad-with-dill

Salmon and Green Bean Salad with Dill

This combination of tastes is simply winning—perfect low-carb fare that everyone else will love too.

by Fran McCullough

4744
garlicky-baked-chicken

Garlicky Baked Chicken

Throw this simple chicken dish together the night before you plan to serve it, then just bring it to room temperature and tuck it in the...

by Fran McCullough

4747
five-minute-clam-stew

Five-Minute Clam Stew

This homey recipe is the invention of the late gastronome Roy Andries de Groot, who claimed to serve it several times a month. And why n...

by Fran McCullough

4749
lime-scallops

Lime Scallops

Simplicity itself—and you can either grill or broil these zesty skewered scallops. Be sure to let them marinate for at least a couple of...

by Fran McCullough

Comment (1)
4750
lamb-shanks

Lamb Shanks

This is one of those comfort foods that need to be served on a bed of cauliflower puree.

by Fran McCullough

4754
spinach-cheese-pie

Spinach Cheese Pie

This is more or less what’s inside the traditional Greek spanikopita, minus the phyllo dough layers. It’s best made with fresh spinach t...

by Fran McCullough

19315
seasoned-pumpkin-seeds

Seasoned Pumpkin Seeds

If you’re a fan of Pumpkom, the tasty seasoned pumpkin seeds, you’ll be surprised at how easily you can make your own version.

by Fran McCullough

19327
pumpkin-seed-cheese-crisps

Pumpkin Seed Cheese Crisps

These crunchy little crisps are just a little spicy—and can be a lot more if you’d prefer them that way. They’ll keep several days stored...

by Fran McCullough

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