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This refreshingly tart salsa, with just a touch of heat, will pair deliciously with your favorite fish or chicken dish.
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Get Halvah Whipped Cream with Armenian Arak Coffee Recipe from Food Network
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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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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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Prepared chicken breast tenderloins are topped with ham, macaroni and cheese, and shredded Gouda cheese then baked for this quick, cheesy family weeknight dinner.
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A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors.
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This yeast bread is sweetened with honey, dried cranberries, and orange oil.
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This delicious pancake of buckwheat, whole wheat flour, all-purpose flour and oats is sweetened with a little honey.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.