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Michael Bulkowski, chef of Revolver restaurant, serves his tomato soup with squash pickles and a grilled cheese made with zucchini bread.
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Get Oklahoma Joe's Pulled Pork Recipe from Food Network
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Get Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe from Food Network
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Get Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans Recipe from Food Network
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Get Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas Recipe from Food Network
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In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
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Get Wellzones with Cheesy Side Sauce Recipe from Food Network
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Get Baked Pita Chips with Charred Three Onion Dip Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for classic chicken-fried steak made with beef round coated in seasoned flour, pan-fried until crispy, then smothered with a peppery country gravy.
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Get Grilled Sausage with Tuscan Beans Recipe from Food Network
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Grandma Gloria “Gigi” Smith shares her special casserole recipe with her granddaughter Olivia in our Cooking with Grandma video.