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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Looking for a way to change up meatballs? Why not try grilling them!
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
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Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Get Grilled Pork Chops With Plum-Ginger Chutney Recipe from Food Network
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I received this recipe from a German friend of mine she serves it on Holidays and special occasion's. It is similar to coffee cake but filled with sweet fruit...
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Get Plum Tart with Almond Pastry Crust Recipe from Food Network
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Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.