Cream of Caramelized Onion and Cheese Chowder with Homemade Croutons

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Cream of Caramelized Onion and Cheese Chowder

Being a food blogger means that I rarely get to make the same dish twice, even if it’s a dish that I really love. (Because a dish made and not photographed for the blog is a wasted dish. Sigh. That is, in fact, the twisted reality of a food blogger, lol.) But those rare “wasted” meals when I get to sneak in a favorite recipe a second – or third – time are pure bliss.

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Warm Caramelized Onion + Chickpea Spread

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I’ve been finding myself making fusion-type dishes more frequently lately. To name a few, Indian-spiced burgers with tamarind chutney and fresh mint, rolled up in hot naan instead of being sandwiched between a bun…Greek-flavored enchiladas, with garlicky marinated chicken, feta, tomato sauce, and beautiful briny Kalamata olives…boeuf Bourguignon served pot pie-style, enrobed in a melt-in-your-mouth tender, flaky pastry crust....

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French Onion Tartlets

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Before I made these tartlets I knew exactly what I had in mind for them.  I wanted these little beauties to taste like a combination of French Onion Soup and Pissaladière, but in bite-sized quiche form.  (Incidentally, in honor of Pissaladière I would have added a couple of minced anchovies to the mix, had I had them on hand.  Feel free to do so if you like.)  They’re great to snack on and they make a lovely hors d’oeuvre before a nice meal....

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French Onion Soup

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You’re probably familiar with the expression April showers bring May flowers.  Showers in April typically refer to rain, but this weekend the weather forecast actually called for a chance of snow!  (Weather in Upstate New York is just that unpredictable.)  The dreary, cold, damp weather called for something warming from the inside out so I turned to a comforting classic:  French Onion Soup. I’ve heard that French Onion Soup is one of the most commonly ordered soups in restaurants; this makes sense to me since I almost always order it when I see it on a menu.  There’s just something about the rich, broth-drenched crouton, […]...

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