April: Grape Cake with Anise and Lemon

Edible Seattle leaves free copies of back issues out for people to take in several places around my neighborhood, including one of ourĀ favorite breakfast spots. I’ve picked up a number of different copies along the way, so this probably won’t be the last Edible Seattle recipe I explore this year.

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February: Coconut Shrimp Curry

In a Sunset Magazine that I picked up somewhere, I found this coconut curry recipe that is easy to make, and easy to customize with whatever ingredients that are handy. You could even make it vegan by substituting the shrimp with potatoes and other vegetables. This recipe is a good introduction to basic curry, and it’s great to build and learn from.

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January: Lentil Soup with Cumin and Lemon

I have a huge 3-ring binder filled with recipes that I collect: magazine pages from the doctor’s waiting room, labels torn from a can of beans, online articles and printed for inspiration or written down on scraps of paper. Some I have already tried and loved, but the rest I keep “just in case” of… what? The next time someone asks me, “Can you please bring this very specific dish that you’ve never made before?” That’s never going to happen. So in 2019, I’m going to dig through my binder and finally try all the recipes that I’ve been saving up.

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December: Pralines

“There’s no other treat that’s more Southern, definitely none that’s more New Orleans than pralines.”

At this very moment, I am sitting on a plane heading New Orleans, getting ready to eat all the flavors that the city can offer. Pecans are native to the Southern United States, and New Orleans is the city where the American recipe for pralines originated. So what better was to celebrate my time in the Big Easy than with Louisiana’s favorite candy?

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