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Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
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We envy the shrimp that get to swim in this garlicky butter sauce.
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Get 15-Minute Chicken Scaloppini with Artichokes Recipe from Food Network
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
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cooking.nytimes.com
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
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This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
cooking.nytimes.com
A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.