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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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A delicious Vietnamese shaking beef recipe with filet mignon.
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Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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A rich and creamy traditional Italian pasta sauce made with walnuts, cream, Pecorino Romano cheese, and fresh herbs. Toss with your favorite pasta.
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Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
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Get White Bean Puree on Endive Recipe from Food Network
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.
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Get Soft Scrambled Eggs With Brie Recipe from Food Network
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Bok choy is quick and easy! You can make bok choy that is simple yet delicious in just 15-minutes. All you need is baby bok choy, olive oil, garlic, green onions, and roasted, salted cashews.
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A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.