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Get Merguez with Halloumi and Flame-Roasted Peppers Recipe from Food Network
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Get Wintertime Tomato Soup Recipe from Food Network
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Get Arugula and Pear Salad with Dijon Sherry Vinaigrette Recipe from Food Network
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The intoxicating aroma and taste of fresh basil defines this yeast bread that 's punctuated with flavorful sun-dried tomatoes.
cooking.nytimes.com
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Want to score big on the snacks at your next tailgate? Go mini.
cooking.nytimes.com
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too Cut a head of cauliflower into florets, and roast that instead
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Get Falafel Recipe from Food Network