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cooking.nytimes.com
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
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Easy carrot cake from a cake mix. Also makes good cupcakes.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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Get Gluten-Free Pizza Dough Recipe from Food Network
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This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds.
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Get Kale and Leek Soup Recipe from Food Network
Ingredients: olive oil, kale, chicken broth
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Get Iceberg Lettuce Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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Butter, MCT oil, and cacao powder are blended with water creating a Bulletproof® hot chocolate, a chocolate version of the coffee drink.
Ingredients: water, butter, oil, cacao, vanilla, salt
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Shrimp tossed with fresh herbs and lime will wake up your taste buds.
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Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!