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You can add raisins, coconut, or nuts to this flexible recipe for a moist, dense zucchini cake, reminiscent of carrot cake.
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Avocado and cantaloupe top arugula leaves in this tangy salad drizzled with a cider vinaigrette.
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This easy slow cooker turkey breast is is packed full of Mediterranean flavors, and makes your house smell wonderful.
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An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
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Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
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Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
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This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.
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In Brazil, cooks make feijoada the national dish of stewed, smoked meats, and black beans with dried beef called carne seca. Beef jerky is a clever approximation.
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Our comforting menu of meatloaf and buttermilk mashed potatoes is as hearty as the diner original, but better for you.
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This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
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Yes, three heads of garlic. You dont have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura