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A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
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The bitterness of radicchio is mellowed by the creamy arborio and smoky cheese in this satisfying dish.
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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Get Loin of Pork with Green Peppercorns Recipe from Food Network
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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Get Caesar, Mississippi, Salad Recipe from Food Network
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Get Linguine With Sausage and Mushrooms Recipe from Food Network
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Get Country Bread Stuffing Recipe from Food Network
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.