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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
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Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
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In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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Get Quick Fish Stock Recipe from Food Network
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.
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Grind your own bold and spicy Montreal-style all-purpose seasoning blend. It takes only minutes to grind and provides the freshest flavor.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Get Smoked Paprika Potato Wedges Recipe from Food Network
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.