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Get Duck, Duck, Delicious Burgers Recipe from Food Network
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What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make.
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Get Halibut Puttanesca Recipe from Food Network
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Pine nuts are a special treat in any salad, but the other ingredients are swell too - tomatoes, spring onions and black and green olives. It 's tossed with vinaigrette and chilled.
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Get Jalapeno and Cheddar Cornbread Recipe from Food Network
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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This recipe — invented by Camino’s Russell Moore because he couldn’t bring himself to discard the salty, pickly liquid left over from sauerkraut — is often on Camino’s menu in the winter He tells me it is an especially good one to make at home, because so many of us have old jars of sauerkraut cowering in the backs of our refrigerators If my own refrigerator is any gauge, he is correct.
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A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
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Get Far Out Farro Salad Recipe from Food Network
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.
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This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock