Search Results (28,019 found)
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Autumn Tabbouleh is the perfect make-ahead side dish! With cauliflower, carrots, and golden beets. 30 minute prep.
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Get Far Out Farro Salad Recipe from Food Network
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For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.
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The combination of prosciutto and smoked paprika gives this shrimp appetizer a flavor reminiscent of Spanish chorizo.
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This beet greens and feta pasta recipe is a great, easy way to use beetroot tops from the farmers' market.
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German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.
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A quick and easy breakfast, syrniki are traditional Russian cheese pancakes that use quark or tvorog (farmer's) cheese for extra creaminess.
Ingredients: egg, sugar, quark, flour, vanilla sugar, salt, oil
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This simple mixture of salmon, green onions and crushed crackers is easy to prepare!
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Grilled Black Mission figs are paired with fresh, creamy Burrata cheese, and served on Italian bread with a drizzle of balsamic vinegar.
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A mild yet pleasing dish: chicken with baby corn, mushrooms, onions and celery in a thickened broth over rice or crispy noodles.
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It's back to school and back to work all the more reason to have dinner ready in the freezer.
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.