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cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
cooking.nytimes.com
This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.
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This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.
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Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
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Get Caribbean Chicken Recipe from Food Network
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Get Pilaf-Style Rice Recipe from Food Network
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Get Grilled Citrus Marinated Chicken Thighs Recipe from Food Network
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Get Matcha Steamed Cod Recipe from Food Network
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