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Get Demi-Glace Recipe from Food Network
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Get Perfect Spinach Salad Recipe from Food Network
cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Combine green beans and cherry tomatoes with tarragon, thyme, and chives for a light, delicious side dish.
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Skewers of grilled shrimp and pineapple brushed with a sweet-and-sour glaze help you channel your tropical vibe.
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Even non-sardine-lovers will enjoy this excellent salad with its garlicky sauce. We think one can of sardines is just the right amount, but if youre a big fan of the little fish, go ahead and use two.
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Get Hunter's Rabbit Recipe from Food Network
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Mario Batali chars his asparagus on the grill, then serves it with a super-rich zabaglione sauce spiked with black pepper.
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This easy, healthy dip is made with tangy whipped white beans, olive oil, and chives.
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Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary).