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Fantasy Fudge! by Judith Mayer
Chicago, Illinois, USFave Memory - I remember first making the recipe for Fudge from the label of the jar of Marshmallow Fluff jar in the 80s. You didn't need to worry about candy thermometers and getting just the right temperature with this recipe. It was simple and quick! It was the age of convenience...the microwave was used more than the oven in those days! (how do you like my "Miami Vice" colorway? Rad, right?!)

Chocolate Brownies by Sophie Peanut
Halifax, West Yorkshire, GBTasty and easy chocolate brownie recipe


Vegetable Biryani by Ohn Mar Win
Hertfordshire, GBThis quick version of the Vegetable Biryani although easy is bold and flavourful. It's lightly spiced with turmeric, cumin, coriander, garam masala and other warm spices.The vegetables in this Indian rice dish can be changed around - perhaps add bell peppers, potatoes or cauliflower. You can add a teaspoon of cayenne pepper for a kick if desired.

Pear Tart by Antonia Woodgate
London, GBPear, almond and pistachio tart, based on a classic Spanish Santiago tart, with added fruit and nut. Heat your oven to 170 degrees C. Whisk 4 eggs with 250g sugar until the colour is pale yellow. Chop or coarsely grind 50g unsalted pistachio nuts and add these and 200g ground almonds to the egg mixture. Add 50g softened butter. Whisk it all until soft and creamy. Grease a round tart tin, 30cm diameter and pour in the cake mix. Peel 2 small or 1 very large pear (comice or Williams are good for this) and cut into even slices about 1cm thick at the outer edge. Arrange the pear slices around the cake, pressing them into the mixture so that they’re slightly covered. Bake for 35 minutes or until the cake mixture is just firm to touch. Let it cool in the tin for a few minutes before turning out. It’s really good served with a dollop of plain yoghurt. It’s supposed to serve 8 people, but nobody would get seconds, so I would say it serves 4 to 6.

Baklava by Alex Savakis
Concord, CA, USOne of my favorite desserts. My mom taught me how to make it. When I visit her during holidays, I make it for her to enjoy. She has a very powerful sweet tooth.
Food Geometry

Chocolate Chip Walnut Cookies by Lainey Yehl
East Lansing, Michigan, USI have tried a lot of different recipes for chocolate chip cookies. This one wins! Plus, it's very simple. Enjoy!

Dad’s Christmas Salad by Karen Burns, The Warped Spinster
Council Bluffs, Iowa, USDad could take or leave anything about holiday dinners—except this salad. It made Christmas for him, and now it does for us, too.

Strawberry Shortcake Smoothie by Emily Fromhage
Pennsylvania, USThis is a recipe that I use all year round but that is especially fitting for the summer! A creamy smoothie that tastes like cake without any of the gluten, grain, and animal products!
Contains NUTS.
Free of gluten, grains, dairy, and eggs.
Vegan.

Mamie's Pomelo Salad by Joumana Medlej
London, GBWhen I was still living in Beirut, I regularly had lunch with my grandmother in her neighbourhood Thai restaurant. We never failed to order the pomelo salad for starters, a great favourite. Eventually the restaurant relocated and, for some reason, dropped the salad from their menu. My grandmother was still thinking longingly of it several years on, so I recreated it as far as I could remember, using ingredients easy to find locally. It was a hit!
Any that is left over will keep a few days while getting even tastier as it marinates further. Make sure to return to room temperature before eating, to fully enjoy the flavours.


Kesari Cake (Semolina for the Czarina) by Geeta Sadashivan
Redmond, WA, USA cake made with semolina and saffron (called "Kesar" in Sanskrit) for the birthday bash.


How to make Ghapama! by Serineh Eliasian
Yerevan, Yerevan, AMA traditional recipe from my country, Armenia!

Stuffed Acorn Squash by Jordan McDowell
Melbourne, Florida, USThis is a vegetarian recipe for stuffed acorn squash. Can be made as a main dish or, if you choose small acorn squash, as a starter. Roast the pitted acorn squash face down at 425 degrees for 20 mins. Cook the quinoa and then add it to a bowl with the other ingredients listed along with olive oil, salt and pepper, and red wine vinegar. Mix it all up and stuff the squash! @jordanmcdowell

“Go Nuts!” by Annelein Beukenkamp
Burlington, VT, USThe party has started with an assortment of nuts to ring in a fun and nutty birthday celebration! Get crackin’...

Grano’s Potato Cake by Olivia Gaddy
San Antonio , TX, USThis is a cake my great grandmother made for my grandma’s birthday every year since WW2 and has been a family tradition since.
Baking instructions: 30 minutes at 350
Suggested icing: chocolate!