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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
cooking.nytimes.com
This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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Get Snails In Hot Sauce Recipe from Food Network
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Get Tortilla Chip Chilaquiles Recipe from Food Network
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Get 6 Hour Tri-tip Marinade Recipe from Food Network
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The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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This Asian-style coleslaw, made with cabbage, chow mein noodles, and toasted almonds, is tossed in a spicy peanut dressing.
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Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!
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Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
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Get Doe's Chili Recipe from Food Network