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cooking.nytimes.com
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
cooking.nytimes.com
These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top They're delicious as is, but feel free to add some mix-ins (see note), if that’s more your style You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake
www.foodnetwork.com
Get Grilled Pork Chops with Green Beans and Chimichurri Recipe from Food Network
www.delish.com
You're going to want to drink this sauce.
www.delish.com
Celebrate spring with one taste of this veggie-loaded pasta.
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Get Outrageous Brownies Recipe from Food Network
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Get Carbonara Cacio e Pepe Recipe from Food Network
cooking.nytimes.com
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme You can serve it for brunch, pancake style Or try it as an hors d’oeuvre
www.chowhound.com
This hot and cheesy appetizer recipe is great for dinner parties and only takes 10 minutes of prep time.
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This Moroccan salad dressing recipe whisks preserved lemon with cumin, paprika, cayenne, and olive oil for a healthy dressing with lots of spicy flavor.