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Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.
cooking.nytimes.com
The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature Make it as close to serving time as possible
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A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
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This pasta salad is made with three kinds of seafood: crab, shrimp, and tuna.
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This clean and light soup is good for what ails you, with mushroom, bok choy, garlic, lime, and ginger in a subtly-flavored chicken broth.
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Delight your family with this elegant and delicious dessert. Pears are poached in vanilla syrup, then served with dark chocolate sauce.
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This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
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Breakfast can be so much more than eggs and toast or cereal and milk. Here's how.
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This creamy fondue is made with Irish stout beer and three varieties of cheese. Dip your favorite breads, vegetables, and meats for a festive meal.
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Seollung Tang may have originated during the reign of King Sejong during the Joseon period. One legend tells that the king visited the Seonnongdan area where...
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New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes like the following chilled ricotta served over warm apples.
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This creepy Halloween punch with a floating frozen frozen hand can be made with or without alcohol and will delight your guests guaranteed.