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Get Poached Farm Eggs with Heirloom Tomatoes, Red Onions, Oregano and Feta Recipe from Food Network
Get Poached Farm Eggs with Heirloom Tomatoes, Red Onions, Oregano and Feta Recipe from Food Network
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Get Fennel and Roasted Pepper Salad with Olives Recipe from Food Network
Get Fennel and Roasted Pepper Salad with Olives Recipe from Food Network
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Get Green Beans and Tomatoes Recipe from Food Network
Get Green Beans and Tomatoes Recipe from Food Network
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A basic recipe for how to poach chicken. Use this method for poaching chicken when a recipe calls for poached chicken.
A basic recipe for how to poach chicken. Use this method for poaching chicken when a recipe calls for poached chicken.
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Kielbasa quickly turns into a one-dish meal when you add potatoes and broccoli.
Kielbasa quickly turns into a one-dish meal when you add potatoes and broccoli.
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A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
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Cheesy potatoes make an easy side dish when you use the microwave. All you need are potatoes, onion, and Cheddar cheese.
Cheesy potatoes make an easy side dish when you use the microwave. All you need are potatoes, onion, and Cheddar cheese.
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This simple side dish made with spaghetti squash, onion, and garlic can be served with just about anything.
This simple side dish made with spaghetti squash, onion, and garlic can be served with just about anything.
cooking.nytimes.com
After living in what must have seemed like every neighborhood in three boroughs, my mother’s parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood Thanksgiving was always (in my memory) gray and blustery, and my grandmother’s kitchen, steamy She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato “nik,” a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries
After living in what must have seemed like every neighborhood in three boroughs, my mother’s parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood Thanksgiving was always (in my memory) gray and blustery, and my grandmother’s kitchen, steamy She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato “nik,” a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries