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cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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A healthy vegetarian taco salad recipe.
www.allrecipes.com
Bring cuisine from around the world into your kitchen with this quick and easy Egyptian broth made with chicken, cardamom, and cloves.
cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them
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This delicious recipe comes from Boston based Sebastians. It is a quick and easy recipe that everyone will enjoy.
cooking.nytimes.com
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
www.simplyrecipes.com
Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.
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It's hard to believe these moist and delicious soft oatmeal cookies are gluten-free!
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This grilled chicken recipe uses soy sauce, sake, and brown sugar to create both a marinade and a sweet-and-salty glaze.
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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
www.delish.com
To create these pancakes, chefs Daniel Patterson and René Redzepi started with a standard cornmeal pancake recipe they found online.
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Get Butternut Squash Tortellini with Brown Butter Sauce Recipe from Food Network