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I have never cooked with alligator meat before, so I could not pass up the opportunity to create a recipe with this savory delicacy. Salt and pepper to taste
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
cooking.nytimes.com
When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece The conversation occasionally includes the Middle East, but rarely North Africa The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
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Angel hair pasta tossed with zesty Italian dressing and chopped tomatoes.
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Silken tofu replaces the dairy in this creamy fresh tomato soup garnished with fresh basil.
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Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
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Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.