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With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
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Get Egyptian Spinach Pie with Hazelnut Dukkah Recipe from Food Network
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Ingredients: baby carrots, honey, olive oil, cumin
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A garlicky olive oil and vinegar dressing graces a hearty mix of garbanzo beans and yellow bell peppers.
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Get Chilled Carrot Soup Recipe from Food Network
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This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yogurt Marinated Grilled Chicken with Harissa Recipe from Food Network
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Get Mexican Smoked Chile Marinade Recipe from Food Network