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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eggplant Parmigiana 2 Recipe from Food Network
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Make the night before and the next morning all you have to do is bake and serve.
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Get Grilled Buffalo Ribs with Pineapple-Moonshine BBQ Sauce Recipe from Food Network
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cooking.nytimes.com
Not every version of butter chicken uses butter Coconut milk gives this slow-cooker chicken its creamy richness This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
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