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cooking.nytimes.com
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
www.chowhound.com
I love this dish. I found this is an old cookbook by I think "Prevention Magazine." made changes and continue to serve it. I wish I still had the book but sold...
cooking.nytimes.com
Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper
www.allrecipes.com
This salad is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pepper pop. Use summer fresh ingredients from the garden or farmer's market.
www.delish.com
The use of oregano, thyme, and rosemary make this lamb not only fragrant, but full of flavor.
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An amazing baked pasta dish combining a meat sauce and a cream sauce with a cheesy top.