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This meatloaf is packed with mushrooms and cooked in a slow cooker. Try the glaze, see the footnote for a mushroom gravy, or make both!
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A perfect supper when the cold winds of fall are blowing, this loaf made with ground turkey has the flavor of Thanksgiving dinner, but it's easy enough for a weeknight.
cooking.nytimes.com
Light and fluffy, here the bread takes on a soft, cakelike texture from its custard bath, which is a nice foil to the sharp cheese, savory onions and caramelized apple I wouldn’t go so far as to say this sandwich could replace latkes on Hanukkah But it sure makes a nice alternative that I could see making all year long.
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Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.
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Can mac ‘n’ cheese be haute Yes, in the hands of Maximo Lopez May, the executive chef of Wall & Water at the Andaz Wall Street Hotel in Manhattan, who adds exotic mushrooms “It only works if the mushrooms are great,” he said, “so go for elegant ones, like chanterelles or trumpets.” If your budget doesn’t allow for those, then use oyster mushrooms, hen o’ the woods or cremini
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Octopus Panzanella Recipe from Food Network
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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Tilapia fillets are rolled in coconut-flavored bread crumbs with a special spice mix, then pan fried and served with mango-pineapple salsa for a Caribbean-inspired dinner. Most any mild, firm fish will work, and it's great made with scallops, too.
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Get What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce Recipe from Food Network
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Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired.