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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Soup Recipe from Food Network
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Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner.
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Red and golden beets, fennel slices, crumbled goat cheese, and avocado slices drizzled with basil vinaigrette make a delicious salad.
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Halibut Ceviche Recipe from Food Network
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Get Bengal Tiger Pizza Recipe from Food Network
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Get Bengal Tiger Pizza Recipe from Food Network
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Light and flaky catfish is quickly broiled and topped with a tropical fruit and corn salsa. Serve with white rice for a beautiful light supper.