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Get Braised Baby Artichokes Recipe from Food Network
Get Braised Baby Artichokes Recipe from Food Network
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Get Ultimate Ham Sandwich Recipe from Food Network
Get Ultimate Ham Sandwich Recipe from Food Network
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This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.
This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.
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This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven. Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well.
This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven. Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well.
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Get Salmon with Lentils Recipe from Food Network
Get Salmon with Lentils Recipe from Food Network
Ingredients:
green lentils, olive oil, yellow onions, leeks, thyme leaves, salt, black pepper, garlic, celery, carrots, chicken stock, tomato paste, red wine vinegar, salmon, chickens, onions, parsnips, parsley, thyme, dill, black peppercorns
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Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network
Get Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe from Food Network
Ingredients:
miso, water, honey, lime juice, bass, potatoes, butter, egg yolks, nutmeg, flour, clarified butter, olive oil, artichoke hearts, carrots, shallots, bay leaves, thyme, hoja santa, white wine, heavy cream, tequila, corn, tomato
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Get Rabbit with Spring Vegetable Ragu and Polenta Recipe from Food Network
Get Rabbit with Spring Vegetable Ragu and Polenta Recipe from Food Network
Ingredients:
rabbits, chicken stock, yellow onion, fennel bulb, celery, garlic, rosemary, olive oil, white wine, dijon mustard, parmesan cheese, heavy cream, fat, prosciutto, spring onion, chanterelle mushrooms, fava beans, rabbit, milk, bay leaf, mascarpone cheese, chives
cooking.nytimes.com
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
Ingredients:
olive oil, red wine vinegar, prunes, green olives, capers, bay leaves, garlic, oregano, salt, pepper, chickens, dry white wine, brown sugar, parsley
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Get "16 Bean" Pasta E Fagioli Recipe from Food Network
Get "16 Bean" Pasta E Fagioli Recipe from Food Network
Ingredients:
soup mix, olive oil, onion, garlic, red pepper flakes, san marzano, dry red wine, chicken stock, ditalini, italian parmesan, red wine vinegar
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, canola oil, pecans, mushrooms, scallions, oregano, salt, black pepper, mayonnaise, white wine vinegar, dry white wine, ham, mozzarella cheese, romaine lettuce
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This simple and delicious salad combines crisp fresh fennel, oranges, and peppery arugula in a poppyseed dressing.
This simple and delicious salad combines crisp fresh fennel, oranges, and peppery arugula in a poppyseed dressing.