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Pineapple fried rice meets quinoa in this satisfying dish.
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This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
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Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.
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Santa Fe Hatch chiles are roasted and chopped into a versatile green sauce flavored with garlic and beef broth and thickened with flour.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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Potatoes, celery and onion are cooked with chicken broth and cream, and thickened with flour in this creamy, simple, potato soup.
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Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.
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Plump, juicy tomatoes are stuffed with cous cous, sun dried tomatoes, cheese, basil and mint. Then they 're baked. Need we say more? Makes four wonderful and quick stuffed tomatoes.
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Strips of beef tenderloin are sauteed with mushrooms, onion, garlic, and snap peas, and stewed in broth and port.
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
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