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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Have you ever had grilled radicchio? Try it! Excellent with olive oil, balsamic, and a little grated Pecorino.
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Delicious pork chops simmered in a fennel seed, garlic and white wine sauce.
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This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This honey dressing with poppy seeds is a sweet way to dress up a fruit salad or a simple green salad.
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Cucumber slices are tossed with a creamy dressing.
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Semifreddo means "half cold" in Italian. Here it refers to the slushy mixture that brings texture and flavor to this classic Champagne cocktail.
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Get Balsamic Onions Recipe from Food Network
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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A flavorful dairy-free gravy recipe loaded with mushrooms.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.