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I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.
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Take melted-cheese stuffing to the next level by infusing it with crumbled bacon and fresh basil. Your chicken dinner never had it so good.
cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Chickpea Salad Recipe from Food Network
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Get Prosciutto Lamb Burgers Recipe from Food Network
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