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The Boston Globe

Food & dining

Recipe repertoire

There are lots of reasons you may want to try a recipe: a stunning photo, the technique isn’t more challenging than your skill, or you just feel like eating whatever stars in that dish.

And there are even more factors involved when a recipe becomes a favorite. Those are never a nuisance and you never tire of them. My short list includes a little spread to nibble with homemade pita toasts, roast chicken, a hearty soup, fish stew, chocolate-chip cookies. But each season I change things up, though they never become complicated. Right now, the spread is feta cheese mixed with the peppery Moroccan condiment harissa, the chicken is roasted on a bed of angel hair with sauteed cherry tomatoes, the hearty bowls are filled with a long-simmered vegetarian soup of cabbage and white beans, the fish stew is made with shrimp and turkey sausages, and the chips, hand-cut from a bar of dark chocolate, are mixed into ultra-gingery gingersnaps. Shopping is a breeze and many items are already in my pantry.

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