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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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Layers of sourdough bread, spinach, soy sausage, and cheese are baked in a mixture of egg and milk for an easy brunch recipe for a crowd.
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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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This recipe is inspired by my first CSA share of the summer season, fresh vegetables in a light dressing.
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The secret ingredients in this onion soup are beer and dry mustard!
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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!