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The cabbage is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.
cooking.nytimes.com
Zucchini’s inherent versatility is well known It shows up in pastas, vegetable stews and can even be pickled In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.
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Get Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette Recipe from Food Network
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This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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My current version of a classic recipe here is still a work in progress, but it's a pretty good one. This is a meal in itself, and tastes even better the next day when reheated.
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"I wanted to celebrate the actual magazines," says Buddy Valastro, star of TLC's reality show Cake Boss, when asked about his cake, a trompe l'oeil tower of his favorite issues of O, The Oprah Magazine.
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Get Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette Recipe from Food Network
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Red cabbage, apple, and onion are combined in this Polish slaw often made during the autumn months, when bright colors are much appreciated.
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This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.