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When I find fresh Seafood, the first word that comes to my mind is "Paella!". This dish brings back childhood memories, and after all these years it's still one...
www.delish.com
This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
www.allrecipes.com
Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
www.allrecipes.com
This is a simple and beautiful salad made with pomegranate seeds and feta cheese.
www.simplyrecipes.com
Baby bok choy, stir fried with sliced yellow bell peppers, green onions, and sesame oil.
www.delish.com
This salad is the perfect accompaniment to heavier Southwestern and Mexican cuisine.
cooking.nytimes.com
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
www.foodnetwork.com
Get Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche Recipe from Food Network
cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
www.foodnetwork.com
Get Braised Pork Cheeks with Baby Bok Choy and Carrots Recipe from Food Network