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Get Chicken "Stir-Fry" Cheat Sheet Recipe from Food Network
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Here is a simple and gorgeous main dish that both celebrates spring and tastes like it The perfect meal for a long, lazy afternoon or a Sunday evening Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint
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This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cajun rainbow carrot fries tossed in olive oil and a touch of coconut sugar are a colorful appetizer or an accompaniment to sandwiches.
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Get Steak with Beer Sauce and Sweet Potatoes Recipe from Food Network
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Get Supreme Pizza Dip Recipe from Food Network
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The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I’d last had it, decades ago A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup
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Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce
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A recipe for creamy, crab soup by celebrated Chef Mario Batali.
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Enjoy these kebabs of ground chicken, herbs, spices, and cheese. Serve on sugarcane skewers for a little sweetness, although any kind of skewer will work.
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Get Cast-Iron Skillet Quick Cassoulet Recipe from Food Network
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You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.