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This recipe is by Jacques Pepin 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 authentic north Mexican chili sauce. It is an excellent sauce to use for slow cooking cubed pork or beef, but it is absolutely the best for enchiladas...
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Get Kids Can Make: Popovers with Mixed-Berry Sauce Recipe from Food Network
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.
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Get Mixed Seafood Paella with Sausage and Pink Beans Recipe from Food Network
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Get Mixed Berries and Banana Smoothie (and Smoothie Bowl) Recipe from Food Network
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Get Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar Recipe from Food Network
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This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Prep these fruity, creamy oats the night before and in the morning you've got a quick, fresh breakfast.