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This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion.
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Get Avocado Gazpacho with Spiced Croutons Recipe from Food Network
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Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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A delicious accident with tender-chewy skin and a crusty bottom.
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Get Braised Beef Brisket with Onions, Mushrooms, and Balsamic Recipe from Food Network
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Get French Onion Burgers Recipe from Food Network
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The pumpkin and spice in Blue Moon Harvest Pumpkin Ale make this a perfect autumm risotto. But this can be easily transformed into summer fare by switching three...
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Get Set-It-and-Forget-It Pot Roast Recipe from Food Network
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
cooking.nytimes.com
Like other commonplace ingredients, beans too often fail to get their culinary due Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
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Get Skillet Pork and Potatoes Recipe from Food Network
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Bacon and apple flavors infuse these pan-seared pork chops served with a rich pan sauce.