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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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Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
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These tiny birds, stuffed with a mellow, earthy blend of mushrooms and wild rice, are an elegant main course.
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Get Turkey and Corn Meatballs with Roasted Pepper Sauce Recipe from Food Network
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.
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Get New England Clam Chowder Recipe from Food Network
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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.
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Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.
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Get 20-Minute Chicken Thighs and Couscous with Dill Recipe from Food Network