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cooking.nytimes.com
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
cooking.nytimes.com
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it It sounds a little strange, but we promise you, it’s surprisingly delicious It’s easy to make, and anything you don't already have on had can be picked up from the corner store
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Get Scallion Pancakes Recipe from Food Network
www.allrecipes.com
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.
www.allrecipes.com
Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
www.delish.com
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
www.simplyrecipes.com
Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
www.chowhound.com
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
cooking.nytimes.com
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.