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Get Scallion Pancakes Recipe from Food Network
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
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Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
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Juicy grilled brats and beer are a classic combination.
cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
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This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
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Get Sirloin Steak with Mushroom Marsala Sauce Recipe from Food Network
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Get Arugula with Parmesan Recipe from Food Network
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.