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An easy, healthy juice recipe with kale, spinach, romaine, celery, cucumber, and parsley plus bright-tasting lemon and Fuji apple.
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Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
cooking.nytimes.com
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Get Grilled Polenta Crackers with Roasted Pepper Salsa Recipe from Food Network
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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An easy crustless quiche recipe. You'll need bacon, cremini mushrooms, shallots, Parmesan, Gruyère, parsley, and chives.
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Thanks to the Instant Pot®, now you can enjoy all the delicious flavor in Filipino chicken adobo without having to marinate for hours ahead of time!
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.