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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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Bits of beef mingle with a hearty combination of carrots, mushroom, cabbage, and butternut squash in this comforting soup.
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These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware...
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The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.
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This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.