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cooking.nytimes.com
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here If any of the clams don't open, it's safest to toss them Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.
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Get Bruschetta with Shrimp, Tarragon and Arugula Recipe from Food Network
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Get Polpettone Two Ways Recipe from Food Network
cooking.nytimes.com
Roast turkey with white wine and a lot of butter, too, as it happens The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end
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Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce.
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Get Penne with Tuna and Wilted Romaine Recipe from Food Network
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Get Lemon Chicken Recipe from Food Network
www.simplyrecipes.com
Farro Salad with corn, green beans, and tomatoes! Great side dish or light weekday lunch. Top with chicken or poached egg for a full meal.
www.delish.com
Your crock pot does the work and you get credit for all the amazing flavor.
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This addictive yet simple dish is your new weeknight go-to.
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Get Crispy Black Bass with Pepper, Tomato, and Ginger Nage Recipe from Food Network