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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mushroom caps are stuffed with a savory combination of pecans, Cheddar cheese, and green onions in this easy appetizer.
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Get the flavors of Mexican grilled corn without having to heat up the grill!
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Rice infused with garlic and onion baked in chicken stock makes a wonderfully simple dish even picky eaters will enjoy.
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Make this crispy, smoky sweet potato-bacon hash in your air fryer for a quick, new breakfast or brunch idea.
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Get Calabrian Spiedini Recipe from Food Network