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cooking.nytimes.com
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968 It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation
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Get Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas Recipe from Food Network
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Get Grilled Spice-Rubbed Shrimp "Nicoise" Salad Recipe from Food Network
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Get Thanksgiving Pioneer-Style Herb Roasted Turkey Recipe from Food Network
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Get Chile Maple Glazed Pork Tenderloin Recipe from Food Network
cooking.nytimes.com
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao
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Get Mashed Potato-Stuffed Meatloaf Recipe from Food Network