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Showing only recipes by “Susan Spungen.”

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15417
potato-ldquotostonesrdquo

Potato “Tostones”

These twice-cooked potatoes remind me of plantain tostones that are fried, smashed, and then fried again. Here the potatoes are steamed f...

15418
semolina-garlic-bread

Semolina Garlic Bread

Garlic bread was one of the first things I learned to cook as a kid. I like to think I’ve improved on it here by grilling bread sli...

15422
golden-chicken-stock

Golden Chicken Stock

If I go to the trouble of making homemade stock--and I do because it is well worth the effort--I want to get some poached chicken for sal...

15425
radicchio-and-prosciutto-pizza

Radicchio and Prosciutto Pizza

Radicchio makes a good pizza topping since it doesn’t require any precooking. It will lose some of its color in the oven, but not i...

15426
basic-pizza-dough

Basic Pizza Dough

This basic dough is used for the pizzas in this book. If you want to make it a day ahead of time, it will only improve in flavor as it ri...

15427
roasted-tomato-tart

Roasted Tomato Tart

Most of the tomatoes’ moisture evaporates when they are slow-roasted, concentrating their flavor and making them ideal for using in...

15428
tart-dough

Tart Dough

This versatile dough can be handled in three ways for slightly different results. For most recipes, such as the Caramelized Onion and Bac...

15429
slow-roasted-tomatoes

Slow Roasted Tomatoes

Any size or type of tomato can be slow-roasted but the timing will vary depending on the size and juiciness of each tomato; just look for...

15431
caramel-apple-tart

Caramel Apple Tart

Too often the apples become soggy in a tarte Tatin, the famous upside-down apple tart. By turning the tart right side up again, the apple...

15432
home-made-cregraveme-fraicircche

Home Made Crème Fraîche

Crème fraîche is similar to sour cream, but it has a nutty, buttery flavor all its own. Unlike sour cream, crème...

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