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Get Quickest Mac and Cheese Recipe from Food Network
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This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Rigatoni and sausage get a nutritious boost from walnut pesto and broccoli rabe.
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This creamy mixture of corn, jalapeno peppers, and canned green chilies is sure to become a favorite side dish of fans of spicy food.
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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Get Grilled Cheese Recipe from Food Network
Ingredients: bread, cheddar, bacon, green apple, butter
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