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Get Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers Recipe from Food Network
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It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
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This gorgeous salad is super healthy and sure to keep you feeling great all winter long.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Get White Bean Fish Stew Recipe from Food Network
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I'm in Tuscany at least once or twice a year, and I've tried to replicate at home my favorite dishes there. Florentine Steak prepared on a grill is my favorite...
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Get Roasted Red Snapper with Rosemary Recipe from Food Network
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Get Homemade Tomato Ketchup Recipe from Food Network
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Kashmiri Spiced Potatoes This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum...
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Try Chef John's uncle's recipe for a superb homemade spicy Italian sausage.
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.