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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Minestrone doesn't have to be a long-simmering project Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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A refreshing spring salad, in honor of asparagus season.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.