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risotto. you've heard about it, you've seen it fixed lord knows how many times on food network, you've caught glimpses of it on the wonder that is tastespotting...
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Get Beef Brisket Recipe from Food Network
cooking.nytimes.com
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
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My friend Kris and I adapted this fantastic recipe from the November 2007 edition of Delicious Magazine in Australia. My all-time favorite recipe and food publication...
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This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
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Flavorful vegetarian pot pie with a shiitake mushroom gravy and and herbed portabello mushroom filling.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
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This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
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Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.