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Blend a jalapeno pepper with fresh basil, Parmigiano-Reggiano cheese, and walnuts for a spicy version of pesto.
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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Homemade cold-brewed coffee turns into caffeinated ice cubes that set the stage for a delicious almond milk latte.
Ingredients: water, coffee beans, almond milk
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An easy, elegant hors d’oeuvre topped with crispy fried sage leaves.
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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A terrific, if unlikely, combination of cinnamony sautéed apples with slices of sharp cheddar cheese, served on top of hot dogs tucked into pretzel rolls.
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Delicious tender broccoli florets are flavored with lemon juice, butter, and garlic for a tasty side dish that's ready in a snap.
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Make your own Cajun seasoning with salt, oregano, paprika, cayenne pepper, and black pepper.
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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
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Shredded chicken, bacon and cheese combine in this bubbly biscuit bake.