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cooking.nytimes.com
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
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In this Idahoan approach to lasagna, we've layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delicious taste of autumn.
cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably
cooking.nytimes.com
Once you’ve got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
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Get Stuffed Arancini Recipe from Food Network
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Get DaSpot Chicken Sandwich Recipe from Food Network
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Get Five Layer Mexican Dip Recipe from Food Network