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This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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Get Yachtsman's Oysters with Fennel-Coriander Mignonette Recipe from Food Network
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grind your own bold and spicy Montreal-style all-purpose seasoning blend. It takes only minutes to grind and provides the freshest flavor.
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Get Taco Cones Recipe from Food Network
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Thinly-sliced beef is flavored with a complex, sweet and salty marinade with pear juice, soy sauce, garlic, and sesame seeds, then grilled with optional mushrooms and onions for an authentic Korean dish.
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These Indian Spiced Sautéed Mushrooms and Green Onions are earthy, hearty, spicy, and fragrant with toasted cumin and fresh ginger, and they come together in...