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I've been on a real cornbread kick lately. Last week, I came across a recipe for jalapeno cornbread muffins in New York Times, but rather than making the muffins...
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Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
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Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.
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Get Rabbit in Balsamic Vinegar Recipe from Food Network
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This twist on jasmine rice makes a full-flavored side dish.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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A lightly sweetened, extremely yummy muffin.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Get Homemade Mayonnaise Recipe from Food Network