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Zucchini, squash, tomatoes, and spring onions are marinated in zesty Italian dressing then smoked until tender in this unique side dish.
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 Green Chile Queso Recipe from Food Network
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Low-carb pizza crust made out of chicken? Better believe it.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cipollini Onions Braised in Red Wine Recipe from Food Network
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Buckwheat groats are simmered with onion, carrot, and mushrooms in this gluten-free savory side dish that is quick and easy to prepare.
cooking.nytimes.com
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
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Need a quick and hearty lunch? Precooked Italian sausage slices with sauteed bell peppers and diced tomatoes make a zesty meal--served as is or piled on a hoagie roll.