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Slow-cooked with shallots, wine, and herbs.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lamb Burgers with Caramelized Red Onions, Mayoli and Feta Recipe from Food Network
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This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
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Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes The combination was inspired by an orange, radish and carrot salad in Sally Butcher’s charming book “Salmagundi: A Celebration of Salads From Around the World.” The salad is a showcase for citrus, which is in season in California Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit
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A classic Turkish meatball made with ground lamb, garlic, and herbs.
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Get Tabbouleh and Chick Pea Salad Recipe from Food Network
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Get Faux-toush Salad with Lavash Recipe from Food Network
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Get Choux-Nami (Salmon Salad Eclairs) Recipe from Food Network
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.