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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Take advantage of fresh stone fruit to make a lively peach and cherry salsa to serve over juicy grilled chicken thighs.
cooking.nytimes.com
Include mollusks in your seafood week Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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This soup resulted from having this particular set of veggies in the house at the time. I was cooking for a group of relatives and had to prepare the meal at...
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Get Victor's 1959 Cafe - Picadillo and Creole Sauce Recipe from Food Network