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A different kind of pickle, made from wild leeks.
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Country-style pork ribs are marinated in a Burgundy wine sauce, then slow-grilled to perfection in this great grilling recipe.
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Get Lentils with Fried Eggs Recipe from Food Network
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Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.
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This salad is made with marinated raw broccoli in a garlicky sauce for numnums! A recipe from my grandma.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Peppadew® peppers combine their sweet-hot flavor with sauteed onions and jalapenos to create this delicious quick pickled relish.
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Get Zesty Garden Vegetable Bread Salad Recipe from Food Network