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Get Make-Ahead Paella Casserole Recipe from Food Network
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Get Corned Beef and Cabbage Quiche Recipe from Food Network
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Get Warm Kobe Beef with Truffle Tea Recipe from Food Network
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With its tomato, red bell pepper, black olives, thyme, and tuna, this salad sings of sunny southern France. Boiling the rice rather than steaming it cuts down the cooking time considerably.
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This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
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"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
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Get Sesame Cannoli with Ginger Recipe from Food Network
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Get Homemade Cannoli Recipe from Food Network
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Get Cajun Chicken Pasta Recipe from Food Network
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Stuffed between two oil-soaked pieces of bread, Chef John's pan bagnat, or pressed French tuna sandwich, is the ultimate picnic dish.