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cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Cherry Brownies Recipe from Food Network
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Get Roasted Garlic and Four-Cheese Pull-Apart Bread Recipe from Food Network
www.allrecipes.com
Cauliflower and turkey bacon are baked in a creamy and cheesy sauce in this loaded cauliflower casserole for a comfort-food side dish.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 2 1/2 to 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Southern Fried Catfish Recipe from Food Network
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Get Bud and Alley's Barbequed Shrimp Recipe from Food Network
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Get Smoked Salmon Tea Sandwiches Recipe from Food Network
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Get Chorizo Garbage Plate Recipe from Food Network
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Impress your guests with this savory Dutch baby recipe made with thyme, chives, sausage, and white Cheddar cheese at your next brunch.
www.delish.com
Surprise! You don't cook these Brussels sprouts. Instead, slice them very thin for a splendid salad bursting with freshness and great texture.