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cooking.nytimes.com
This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Recipe for Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
www.chowhound.com
Learn to make the 3-2-1 dough, made with 3 parts flour, 2 parts fat, and 1 part water. Use Chowhound's dough for a buttery crust on any of your favorite pie recipes...
cooking.nytimes.com
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
www.foodnetwork.com
Get Cioppino Recipe from Food Network
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Get Cioppino Recipe from Food Network
www.chowhound.com
This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.
www.simplyrecipes.com
A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
cooking.nytimes.com
Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven
www.chowhound.com
Learn Chowhound's slow-roasted prime rib au jus recipe to yield a flavorful crust and medium-rare center. Detailed instructions for both the rib and jus are included...
www.allrecipes.com
Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
www.allrecipes.com
My sister and I have 'Rib Cook-offs' quite often and I always seem to win with this recipe. It is a chili sauce based recipe and it is the best I've experimented with so far.