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cooking.nytimes.com
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots The pine nuts are a visual cue: this is something a little different
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Get Quahog Stuffies Recipe from Food Network
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network
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Get Waffle-Pressed Pizza Pockets Recipe from Food Network
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Get French Toast Roll-Ups Recipe from Food Network
cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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Ina Garten's Recipe for Crusty Baked Shells with Cauliflower
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
When Chef Mareya went head-to-head with Chef Laura in the Nacho Challenge, she decided to take the traditional dish in a whole new direction.
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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.