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A twist on traditional meringue pie, this tart benefits from using juicy, good-quality limes.
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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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Get Curly Endive, Prosciutto and Mozzarella on Bruschetta Recipe from Food Network
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As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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This elegant salad, comprised of mandarin orange segments, diced Brie and chopped macadamias atop mixed salad greens, is perfect for entertaining!
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This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Habanero Sauce Recipe from Food Network