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cooking.nytimes.com
I wrote that I found these perfect — the ur-preserves — and then tasted them again And I can only affirm it as a truth They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside
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Get Sauteed Quail Salad Recipe from Food Network
www.allrecipes.com
A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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Get Raise the Steaks: Strip Steaks with Two Sauces Recipe from Food Network
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Get Nut Meat Tacos with Pickled Red Onions Recipe from Food Network
cooking.nytimes.com
Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use
www.delish.com
Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
www.chowhound.com
Enjoy this Australian Lamb Marsala with Braised Winter Squash recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Salmon with Lemon, Capers, and Rosemary Recipe from Food Network
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Take mashed avocado to the next level with this Green Goddess–inspired sandwich spread.
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Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it...
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This potato, bacon and onion salad actually tastes better the second day when it's reheated.