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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
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This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!
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Greens sautéed in olive oil and spiced with chili and garlic are a nice veggie side dish to round out a holiday meal.
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Get Baked Potatoes with Sausage and Arugula Sauce Recipe from Food Network
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A popular Asian-fusion dish gets its burger on.
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Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.
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Get West Indies Pepper-pot Soup Recipe from Food Network
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Get Stir-Fry with Shiitaki and Chicken Recipe from Food Network
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Make the night before and the next morning all you have to do is bake and serve.
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.
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Get Pacific Rim Geoduck Carpaccio Recipe from Food Network