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Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri)
Get the recipe for an easy-to-love ‪#‎SimpleWeeknightMeal‬ with sausage, blue cheese, fresh oregano, and a little bit of cream (because yes): http://saveur.cc/AOWsvG
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Skip Lindell's profile photoPaula Bradley's profile photoAmanda Long's profile photoDelfina Gomez's profile photo
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Come on change the menu please
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Baba Ghannouj (Mashed Eggplant Dip)
See the recipe: http://saveur.cc/OJDB4i

Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Charring the skin of the eggplant imbues the pulp with a smoky flavor, while incorporating full-fat Greek yogurt accentuates the dip’s sumptuous texture and tartness. This version, from chef Fouad Kassab's family in Ain el Delb, Lebanon, is topped with fresh mint and a shower of ruby-red pomegranate seeds.

#eggplant   #dip   #mediterranean   #lebanon   #lebanese  
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Bon Ami Creative Group, LLC's profile photoCaroline Soto's profile photoDoris Qamar's profile photo
 
Baba Ghannouj is also a staple in Romanian cooking. Very yummy!
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Brown Butter Walnut Pie with Sour Whipped Cream
Get the recipe: http://saveur.cc/xhocCO

Earthy walnuts replace pecans in this version of the classic pie; browned butter accentuates the flavor of the nuts, and a sour cream topping offsets the richness of the filling.
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Four-Cheese Macaroni and Cheese
The secret to this ultracreamy, classic dish? A little Velveeta mixed in with the other cheeses. Get the recipe: http://saveur.cc/giRx38
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Croque Tartine Parisienne
Ham. Béchamel. Melty Gruyère. A fried egg. A #SimpleWeeknightMealhttp://saveur.cc/BEPpkX
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Menu: A Spicy Sichuan Feast
See all the recipes: http://saveur.cc/8xnO1x
The food of China's Sichuan province is multifaceted and sophisticated, making liberal use of chiles while still achieving complexity and balance. We've created a menu of the region's best dishes, from hearty mapo tofu to sweet and sour meatballs.

#chinesefood   #menu  
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Crispy Sprouts
Get the recipe: http://saveur.cc/8BmlOG

At the Brooklyn, New York restaurant Emily, Brussels sprouts are fried whole until crispy and then tossed in an umami-rich dressing of fish sauce and lemon juice spiked with chile oil. A shower of salty Pecorino cheese, sweet-tart Granny Smith apple, nutty sesame seeds, and fresh minced chives tops off the addictive appetizer.
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Massimo Bottura's Revolutionary Risotto

When the beguiling and brilliant Italian chef Massimo Bottura stopped by the SAVEUR offices last week to discuss his new book Never Trust a Skinny Italian Chef (Phaidon, 2014), the owner of Modena’s famed Osteria Francescana restaurant regaled us with tales of feeding Lou Reed, rendering the loquacious talk show host Charlie Rose silent, and the lessons he learned growing up in northern Italy’s Emilia-Romagna region. But Bottura really got our attention when he started describing one of the recipes from his book—a unique take on the Roman pasta dish cacio e pepe (cheese and pepper) called risotto cacio e pepe.

Read the story and get the recipe: http://saveur.cc/XJ5tJm

#risotto   #parmesan  
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Tartiflette (French Bacon, Potato, and Reblochon Casserole)
Get the recipe: http://saveur.cc/aNfssb

Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. 
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You know that saying about life and lemons? We're turning 'em into Shaker Lemon Pie, one of the #NewClassicshttp://saveur.cc/giRx38
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Chocolate Chip Cookies
Your hunt for the perfect chocolate chip cookie recipe is over. See it here: http://saveur.cc/YGJeTd

#recipeoftheday   #chocolatechipcookies  
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Farfalle with Cavolo Nero Pesto
See the recipe: http://saveur.cc/n6mxLF

When most people think of pesto, the traditional Genoese version, made with basil and pine nuts, comes to mind. In this rendition, sweet and nutty cavolo nero (also known as Tuscan kale or Lacinato kale) replaces both of those ingredients. We love it tossed with farfalle for a #SimpleWeeknightMeal.
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Have them in circles
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Savor a World of Authentic Cuisine
Introduction
SAVEUR is a magazine for people who experience the world through food first.