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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bratwurts with Sweet-and-Sour Cabbage Recipe from Food Network
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Get Beets With Creamy Balsamic Vinaigrette and Mint Recipe from Food Network
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Get Cold Curry-Peanut Noodles Recipe from Food Network
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A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
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Get Pan Bagnato Recipe from Food Network
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The bread salad gets a delish upgrade with peaches instead of tomatoes.
cooking.nytimes.com
There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.