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cooking.nytimes.com
You can serve potatoes Dogana alongside any simple protein — grilled meats, roasted birds, sautéed fish, for example Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish Then you can call it dinner, or even brunch, just to mix things up even more.
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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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Sweet onions are baked with balsamic vinegar and honey in this delicious side dish for a holiday meal or a summer cookout.
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Get Slow-Cooker Hawaiian Pulled Pork Sandwiches Recipe from Food Network
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Get Roasted Artichoke Salad Recipe from Food Network
cooking.nytimes.com
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
www.delish.com
Recipe for Barbecue Pork Chops with Red Cabbage Slaw, as seen in the April 2009 issue of O, The Oprah Magazine.
www.delish.com
Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this burger recipe includes a riff on the popular Thousand Island dressing.
cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment