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This light and flavorful appetizer is great for seafood and garlic lovers!
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A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
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Get Butternut Squash Chicken Pot Pie Recipe from Food Network
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Get Farfalle Pasta with Slow Roasted Tomato Compote Recipe from Food Network
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Impress your guests this holiday season with cornbread and oyster stuffing. This recipe from Chef Charlie Palmer uses celery root, oysters, and cornbread to yield...
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Get Washington State Burger (Aka Wild Mushroom-Cheddar Burger) Recipe from Food Network
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine It is a marvelously flavorful dish, rich with garlic and salty pancetta It is one to keep.
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Those few tablespoons of mayonnaise left in the bottom of the jar won't go to waste when you add a few basic ingredients to make a creamy, flavorful herb salad dressing.
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Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.
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Get Multigrain Stuffing With Nuts and Dried Fruit Recipe from Food Network