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    Edamame Hummus

    20 mins to make, serves 5


    Vegan, Gluten free


    • 1/4 tsp Coriander, ground
    • 1/2 lb Edamame, frozen
    • 1 tbsp Flat-leaf parsley, fresh
    • 1 clove Garlic
    • 1/2 tsp Lemon, zest
    • 1 Lemon (about 3 tablespoons)


    • 1/4 cup Tahini

    Baking & Spices

    • 3/4 Teaspooon kosher salt

    Oils & Vinegars

    • 3 tbsp Olive oil, extra-virgin

    Nuts & Seeds

    • 1/2 tsp Cumin, ground


    • 1/4 cup Water


    • Lindsey Middleton

      Emeril's recipe for Hoppin' John from (another New Year's standby at our house). The only change I've made here is cooking the veggies waaay longer than four minutes -- and I usually cook it for a few hours, not forty minutes. I'll often add Conecuh sausage toward the end to finish it off.

    • Jenni Little

      Spicy Grilled Beef Tenderloin from - my all time favorite recipe! I make it with tri-tip, instead of the tenderloin.

    • Jennifer Brunst Willaman

      Chicken Tikka Masala- This is my favorite recipe. Tastes just like what you get at a restaurant! If you aren't familiar with Indian food this is a perfect dish to start with.

    • Wendy Pierson

      No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream from Nadia G on Cooking Channel

    • Megan Kinyon

      This recipe doesn't really have a photo but herein lies my favorite recipe for caramel sauce.

    • Emily Cheek

      I have been searching for the perfect marinara sauce and I haven't been able to find it. This sauce is very, very close. The recipe calls for 1 1/2 tbsp salt...DO NOT use that much. The recipe on Ralph's website calls for 1 TEASPOON. I don't know why this hasn't been changed. I normally don't like food network recipes because of this, but this recipe is a good one. Changes: 1 tsp of salt, add dried Italian seasonings, and I used my immersion blender because I like a smooth sauce. Enjoy.

    • Nidya B

      The bestever cheesecake ... emerils recipe...

    • Nicole Russell

      Pioneer Woman salad dressing

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